New to chocolate bonbons?
Perfect – you are exactly where you should be.


What if your very first batch could turn out with a mirror-like shine and that perfect snap – and taste absolutely delicious?

Without the overwhelm.
Without second-guessing every step.
Without wasting time, ingredients – or confidence.

Let me introduce you to my
step-by-step online course
YOUR FIRST CHOCOLATE BONBONS
Video + printable guides walk you through each step – at your pace, in your kitchen.

A step-by-step course designed to help beginners succeed – from the very first try.
This course is perfect
for you if you:
Have never touched a chocolate mould before
Have tried – but not quite cracked the code
Have some experience, but still get inconsistent results
You will get clear explanations and proven methods that have already helped thousands of chocolate lovers around the world.
YES PLEASE! LET ME GET STARTED
Mirror-shiny chocolate bonbons – even if you are a beginner
What if your very first batch could turn out with a mirror-like shine and that perfect snap – and taste absolutely delicious?

Without the overwhelm.
Without second-guessing every step.
Without wasting time, ingredients – or confidence.
Let me introduce you to my
step-by-step online course
YOUR FIRST CHOCOLATE BONBONS
Video + printable guides walk you through each step – at your pace, in your kitchen.

A step-by-step course designed to help beginners succeed in their own kitchen – from the very first try.
This course is perfect
for you if you:
Have never touched a chocolate mould before
Have tried – but not quite cracked the code
Have some experience, but still get inconsistent results
You will get clear explanations and proven methods that have already helped thousands of chocolate lovers around the world.
YES PLEASE! LET ME GET STARTED
Mirror-shiny chocolate bonbons
– even if you are a beginner
Messages like this keep landing in my inbox:
“Since using your chocolate tempering method, it has worked every time – and my bonbons come out shiny. It is amazing.”
- Stephanie
Anyone can learn to make chocolate bonbons
Let us be honest:
Chocolate bonbons look advanced.
Shiny finish.
Perfect snap.
And somehow… magical?
Still, here is the truth:
This is not magic.
It is a craft
– and crafts can be learned.
Not by guessing.
Not by luck.
But by having the right techniques
– and learning them in a way that actually makes sense.
It is what turns frustration into flow – and stuck bonbons into ones that release with ease, showing off their mirror-like shine and that satisfying snap.
When you know what to do
– and why it works –
everything becomes simpler.
And way more fun.
When you know what to do
– and why it works – everything
becomes simpler.
And way more fun.
When you know
what to do
– and why it works –
everything becomes
simpler.
And way more fun.


Maybe you have dreamed of making shiny chocolate bonbons – but felt too unsure to even start...


Because what if… it just does not work out?
If they get stuck? Or turn out dull and disappointing?


You have seen people struggle – maybe even tried yourself. And suddenly, the whole thing just feels… too hard.

And still... you dream of learning. Properly. Once and for all.

You would love to hold a glossy, beautiful bonbon in your hand and think:

‘Wow – I made this!’


But instead, you are stuck with frustration:

‘Will I ever get this right?’


But what if there was a method that genuinely worked?
A proven way to make chocolate bonbons with a mirror-like shine and incredible flavour – that just worked from the very first try?
Most beginners try to figure it out on their own. They Google. Watch videos. But get conflicting advice. And end up with bonbons that stick, crack – or look dull.

But here is the truth:
It is not about guessing – it is about knowing what works
It is not about trying harder – it is about using the right method
It is not about talent – it is about technique
I get it. You want to do this right – without wasting time, chocolate, or confidence.
And that is exactly where my approach is different.
I have spent over a decade refining techniques that remove uncertainty and guesswork – so the entire process becomes structured, repeatable, and predictable – time after time.
Not: “Hope it works.”
But: “Know why it works.”
These are the exact techniques that have already helped thousands of chocolate lovers create glossy bonbons – with confidence and joy – in their own kitchens.
Now they are here for you 💙
COUNT ME IN – I AM READY TO BEGIN!
Still daydreaming of making chocolate bonbons – but not quite daring to begin?
Many beginners feel the same:
‘What if the tempering goes wrong?’
‘What if the bonbons get stuck in the mould, crack, or turn out dull – and I waste time and ingredients?’
‘Do I even have what it takes to pull this off?’
Maybe you have even tried once… and it just did not work.

Or followed a guide that left you more confused than confident.
But imagine this instead:
You hold a glossy chocolate bonbon in your hand – and know exactly why it turned out right
You feel calm throughout the process – because each step just makes sense
This becomes your new favourite creative hobby – relaxing, fun, and deeply satisfying
You experience that ‘Wait… I really CAN do this!’ moment – and cannot wait to make more
This is the shift that happens when you stop guessing – and start using techniques you can trust.
And the best part?
You do not have to figure it out alone. Now you can get a clear path to follow 💙
Yes – you really can
succeed on the first try.
Even if you are brand new in the world of chocolate.
Wendy wrote:
‘Complete beginner here…!! But I was guided through each part of the process and managed to make beautiful glossy bonbons on my very first attempt.’
Here is your chance to begin with calm confidence
YOUR FIRST CHOCOLATE BONBONS
A beginner-friendly online course that teaches you how to create mirror-like chocolate bonbons – without wasting time, ingredients, or patience.
This course is for anyone who wants a clear path to follow, with methods that work and explanations that actually make sense.
Here is what you get:
Clear, easy-to-follow videos – go at your own pace
Printable guides – to support you in the kitchen
Proven methods – refined through more than ten years of experience
A learning experience that is easy to approach – even if you have never tried before
All of this – so you can succeed from your very first try.
And even though the course costs only slightly more than a chocolate mould, it is likely to be far more valuable – because it saves you frustration, failed attempts, and wasted ingredients.
LET ME JOIN!
I AM READY TO START CREATING BEAUTIFUL CHOCOLATE BONBONS
HERE IS WHAT YOU WILL LEARN – STEP BY STEP
The course is designed to guide you gently through each phase –
so you always feel calm, supported, and ready to move forward with confidence.
All main modules include both a video and a printable PDF –
so you can follow along on screen, and bring the guide with you into the kitchen.
🟦 Introduction module
Start with clarity and confidence.

This short video gives you a full overview of the course – so you know exactly what is coming and how to make the most of it.

🟦 Module 1: READY – Equipment
No guessing what you need. You will get:
🔹 A video walkthrough of all essential tools 🔹 A printable checklist with clear explanations

➡️ So you do not waste money on things you do not need

➡️ And you are fully prepared from the start – so you are not caught mid-process, missing that one crucial item

🟦 Module 2: SET – Tine’s tempering guide
Tempering is where most people struggle – but not you, not here. You will learn:
🔹 How to temper dark chocolate with calm and confidence 🔹 Why this method works – so you feel in control, not confused

➡️ Step-by-step instructions via video and printable guide

➡️ Just imagine getting the shine, the snap, and the success – right from your very first try

🟦 Module 3: GO – The full bonbon process
This is where it all comes together. You will learn:
🔹 Moulding your shells – with even, beautiful thickness 🔹 Making the ganache – using my Smart Ganache Method for silky texture and easy piping 🔹 Perfectly filling and capping your bonbons 🔹 Unmoulding with ease – revealing shiny, beautiful results

The ganache recipe is based on one of my Perfect Proportion Formulas – for great taste, perfect texture, and a minimum shelf life of 45 days.

➡️ You will make bonbons you are proud to gift, serve – or keep all to yourself 💙

YOUR FIRST CHOCOLATE BONBONS
The beginner-friendly online course that helps you succeed – on your very first try.
THIS IS EXACTLY WHAT I NEED – SIGN ME UP NOW!
💙 Full access immediately 💙 Complete at your own pace 💙 Watch the videos as many times as you like 💙 One-time payment – no subscription 💙 Lifetime access 💙 Happiness guarantee
See how others have succeeded using my methods:
Andreea shared:
“I am a beginner in the chocolate world, and the first time I tried tempering chocolate was a real success.”
Sarah shared:
“This is the first year we have succeeded 100% with tempering – where it does not feel like black magic. There was calm along the way, much less stress and a better overview. It made the whole process cosier and more fun compared with previous years. I am left with a reassuring feeling and most importantly: I am not in doubt about what I need to do to get the same result next time.”
Klara shared:
“I have used your tempering technique and it was really easy.”
YES, I AM IN! I WANT TO MAKE MY FIRST CHOCOLATE BONBONS!
AND THERE ARE BONUSES TOO…
Two practical extras – designed to expand your skills and keep you moving forward 💙
1
🟦 Bonus 1: TROUBLESHOOTER
5 classic beginner mistakes – and how to fix them

Avoid the most common pitfalls before they happen – and know exactly what to do if they do.

This guide helps you get unstuck fast, so you can keep going without second-guessing or Googling your way through confusion.

2
🟦 Bonus 2: OTHER TYPES OF CHOCOLATE
How to temper all types of chocolate

Ready to try more than just dark chocolate?

This bonus shows you exactly how to temper milk, white, gold, and ruby – with precise temperatures and clear methods.

No need to fear white chocolate – just calm confidence across all types.

THIS IS WHAT YOU GET WHEN YOU SIGN UP TODAY
You get instant access to everything – and can move at your own pace
🟦 Introduction
Get a calm, clear overview – so you know exactly what to expect and where to begin.
🟦 Module 1: READY – Equipment
A video walkthrough + printable checklist – so you know exactly what you need (and what you do not). ➡️ No unnecessary purchases – and no stress along the way.
🟦 Module 2: SET – Tine’s tempering guide
Learn how to temper dark chocolate – with a proven method that actually makes sense. ➡️ Feel confident and in control – and get the shine and snap from your very first try.
🟦 Module 3: GO – The full bonbon process
Follow every step – from shells to ganache, capping and unmoulding. ➡️ Avoid the confusion – and create bonbons that look stunning and taste amazing.
🟦 Bonus 1: TROUBLESHOOTER
5 beginner mistakes – and how to fix them ➡️ Avoid the classic traps – and feel confident handling issues if they do show up.
🟦 Bonus 2: OTHER TYPES OF CHOCOLATE
How to temper milk, white, gold, and ruby ➡️ Take your skills further – and feel calm and confident with every type of chocolate.
ALL THIS FOR JUST USD$ 25?
SIGN ME UP!

WHY YOU ARE IN GOOD HANDS


My name is Tine – and for more than ten years, I have been developing and refining the techniques that make it possible to create chocolate bonbons with beautiful finish, great taste, and long shelf life.

I have written several popular e-books on bonbons and chocolate bars – now used by chocolate lovers across the world, from Denmark to Australia, Brazil, and Canada.

You might already know me from Instagram – @tine.prefers.chocolate – where I share inspiration, tips, and plenty of chocolate love.

I also collaborate with some of the leading names in the chocolate world – including Callebaut Nordic, Roxy & Rich, and Implast Chocolate Moulds – and over the years, I have helped thousands of chocolate lovers succeed in their own kitchens.

It would be an honour to help you too 💙

HAPPINESS GUARANTEE
You deserve to feel calm and supported as you begin 💙
YOUR FIRST CHOCOLATE BONBONS is created to help you succeed – with beautiful finish, great taste, and long shelf life.
Everything is broken down into clear, step-by-step instructions.
I have poured my heart into this course – and built it on more than ten years of hands-on experience.
The methods have already helped thousands of chocolate lovers around the world.
But just in case: If – against expectations – the course is not right for you, simply contact me within 7 days and I will refund your payment. No questions asked.
IS THIS COURSE FOR YOU?
Yes – if you...
Have never touched a chocolate mould – but want to learn it properly from the start Have tried before – but never quite cracked the code Are tired of guessing your way through YouTube videos and conflicting advice Want one clear path that guides you, step by step, all the way Dream of a creative hobby that is fun, calming – and seriously satisfying
If just one of these feels familiar –
then YOUR FIRST CHOCOLATE BONBONS was made for you 💙
YES, THIS COURSE IS FOR ME
– SIGN ME UP NOW!

GOT QUESTIONS?
HERE ARE SOME ANSWERS: 

Will I have lifetime access to the course?

Yes! You get lifetime access – so you can return and revisit the material whenever you need.

How do I access the course?

Right after purchase, you will receive an email with access to the course platform, where everything is ready for you.

Can I go through the course at my own pace?

Yes – completely at your own pace.

You can watch the videos as many times as you like, and all PDFs can be read digitally or printed.

Is this course only for total beginners?

The course is designed for beginners – but also for those who have tried before, still get inconsistent results, and now want a method that works every time.

What is the minimum equipment I need?

You will need:

• Chocolate mould
 • Bowl (for microwave use)
 • Thermometer
 • Silicone spatula
 • Chocolate scraper
 • Kitchen scale
 • Piping bags

Do I only learn how to temper dark chocolate?

The main course teaches you how to temper dark chocolate – with step-by-step video and printable guide.

You will also receive a bonus PDF for tempering milk, white, gold, and ruby chocolate.

Do I get recipes for fillings?

Yes! You get a recipe for a dark ganache that:

• Is silky-smooth and easy to pipe
 • Has a long shelf life (at least 45 days)
 • Tastes absolutely delicious 💙

If you want more recipes – such as fruit compotes, caramels, or giandujas – you can find them in my e-books.

What ingredients do I need for the ganache?

You will need: Dark chocolate, double cream, glucose syrup, honey, and salted butter.

Do I need a special setup or professional kitchen?

No – this course is built around tools and methods that work in a regular home kitchen.

They have already been used successfully by hobby chocolatiers around the world.

How does the happiness guarantee work?



What if I have technical issues?


What if I have other questions?

Feel free to email me: info@tinepreferschocolate.dk

ARE YOU READY TO BEGIN?
If you have made it all the way down here, I know one thing for sure:
You want to learn how to make chocolate bonbons – and I completely get it.
It is a creative, satisfying, and joy-filled hobby 💙
This course is made for you who want to feel calm, confident, and well-guided from the very start.
With more than ten years of experience – and a deep love for chocolate – I have created a learning journey that is gentle, clear, and genuinely enjoyable.
Every step is carefully explained – so you never have to guess or feel lost.
I truly believe that anyone can learn to make beautiful chocolate bonbons – with the right guidance.
That is exactly why I created this course: To give you the joy of making bonbons that release effortlessly from the mould – with a mirror-like shine and that perfect snap.
Now is the time to invest in yourself – and in your chocolate skills.
And with my happiness guarantee, there is no risk: If you are not satisfied, just let me know within 7 days, and you will get your money back – no questions asked.
It would be my absolute pleasure to welcome you – and help you get started.
Your glossy bonbons are waiting for you.
Sign up now – and make them this weekend!
SIGN ME UP NOW
See you inside 💙
Tine
DISCLAIMER
At Tine Prefers Chocolate, I do my very best to provide high-quality e-books and online courses – with practical, clear guidance for anyone who wants to learn how to create exquisite chocolate bonbons.
But like any craft, your results depend on your own effort and practice – so I cannot guarantee specific outcomes.
All testimonials and examples are for inspiration only.
They show what is possible – not what is promised.
I have made every effort to present the content of the course clearly and accurately – but it should not be seen as a promise or guarantee of specific results.
Tine Prefers Chocolate cannot be held responsible for your future success or lack thereof.
You are fully responsible for how you apply what you learn.
By purchasing and using the course, you agree that Tine Prefers Chocolate is not liable for any success or failure related to the use of this material.
If you have questions, you are always welcome to reach out:
📩 info@tinepreferschocolate.dk