New e-books will be added to the web shop continuously
New e-books will be added to the web shop continuously
In the web shop, naturally, you'll find the best seller "CHOCOLATE BONBONS - a practical guide", which is my ultra practical textbook within the making of chocolate bonbons.
In addition, the web shop contains an e-book about chocolate bars with both recipes for fillings and directions for designs for my versions of five different chocolate bars, a summerish e-book with recipes for the most delicious summer chocolate bonbons with blueberries, rhubarb, and strawberries, an e-book on decorating without the use of an airbrush as well as an e-book with recipes for delicious chocolate bonbons with autumn flavours.
New and shorter e-books will be added to the web shop continuously. These will all be theme based, and they will include either recipes for fillings for chocolate bonbons or directions for designs made using various decoration techniques - or both recipes and designs.
In the webshop you’ll find the bestseller "CHOCOLATE BONBONS - a practical guide", which is my extremely practical textbook regarding the making of chocolate bonbons. The e-book is available in both Danish and English, and it has been sold in lots of copies in Denmark and throughout the rest of the world.
"CHOCOLATE BONBONS - a practical guide" contains an enormous amount of practical tips for all stages of the work process, which are beneficial for both beginners who wishes to learn how to temper chocolate and work with coloured cocoa butter - and for practiced and more experienced makers of chocolate bonbons.
The e-book also contains 24 recipes for fillings for chocolate bonbons, including recipes for many different varieties of chocolate ganache. All fillings are balanced, taste great, and have a shelf life of 1-2 months. By this is meant that all the fillings will taste great for the first 2 months but that a few of the fillings will taste of more in the first month. In the e-book you will also get directions for various decorating techniques and designs that you can use if you want to decorate your chocolate bonbons with coloured cocoa butter.
In addition, "CHOCOLATE BONBONS - a practical guide" naturally includes detailed and easy-to-understand step-by-step guides for tempering chocolate and coloured cocoa butter, and you'll also - step by step - be guided in the decoration of moulds, making shells, filling the shells, and capping the bonbons.
In the e-book you will also learn how to achieve beautiful, shiny chocolate bonbons, and the e-book also has a whole chapter just on airbrushing with coloured cocoa butter. The chapter contains everything you need to know about airbrushing related to chocolate bonbons, including bringing your airbrush to life, getting to know your airbrush, and getting a handle on what to adjust if the airbrush doesn't spray evenly and nicely (or doesn't spray at all).
"CHOCOLATE BONBONS - a practical guide" also includes chapters on the physics of chocolate tempering, on the properties of different sugars (including why it is a good idea to combine several different sugars in a ganache rather than just using glucose syrup), on cleaning moulds and equipment, about storage and shelf life of the chocolate bonbons, and recommendations in relation to equipment and ingredients.
In the shop you can see the table of contents and selected pages from "CHOCOLATE BONBONS - a practical guide".
Shorter e-books with a specially selected theme will continuously be added to the web shop. These will include recipes for fillings for chocolate bonbons or directions for designs with coloured cocoa butter made using various decorating techniques - or both.
For the moment, the web shop contains an e-book about chocolate bars with both recipes for fillings and directions for designs for my luxury versions of five different chocolate bars. In the e-book "CHOCOLATE BARS" you will thus get a recipe for homemade Snickers, a recipe for homemade Lion Bar, a recipe for homemade Bounty, a recipe for homemade Mars, and a recipe for homemade Twix. In addition, in "CHOCOLATE BARS" you get directions for decorating with coloured cocoa butter - of all five chocolate bars.
The shelf life of the chocolate bars is at least 45 days. Go directly to "CHOCOLATE BARS".
In the web shop you will also find the e-book: "SUMMER DESSERTS - in a chocolate bonbon".
The e-book contains recipes three different three-layered summerish bonbons, which are composed with inspiration from three delicious summer desserts:
All three chocolate bonbons are bursting with flavour - and have a shelf life of at least 45 days.
Go directly to "SUMMER DESSERTS - in a chocolate bonbon".
This e-book that has been in huge demand. The e-book is all about making beautiful designs without the use of an airbrush. Instead, you use your hands, brushes, and other tools.
It is far from all chocolate makers who have the desire or the opportunity to work with an airbrush. And here's some good news for all of you: It is entirely possible to make beautiful designs without an airbrush :-)
If you have any doubts as to whether it can be done, just take a look at the e-book right here, where you can see pictures of the designs that you get directions for in the e-book.
The e-book contains detailed step-by-step descriptions of how to make the individual designs - with associated process images for each step. In the e-book, you also get recommendations for choosing colours, chocolate type, moulds, temperature of the mould as well as specific tips for the design in question.
Go directly to "NO AIRBRUSH NEEDED - beautiful designs".
In September 2023, another theme-based recipe e-book has been added to the web shop, namely an autumn book with delicious chocolate bonbons with autumn flavours. In the e-book, you get recipes for fillings for four different bonbons (eight fillings in total):
Chai Latte & Blackberry
Rich chocolate caramel with a hint of chai latte and a firm chocolate truffle with a subtle acidity from the blackberries.
Apple & Macaron
Fresh and tangy apple compote and a crunchy macaron layer.
Tahini/Cinnamon & Bastogne
Cinnamon-spiced ganache made on tahini and a biscuit layer made with Bastogne biscuits and almond praliné.
Orange & Gianduja
Orange caramel made from whole oranges and a crunchy hazelnut gianduja.
You can buy the ingredients for the autumn bonbons in an ordinary well-stocked supermarket. The finished chocolates have a shelf life of minimum 45 days.
Go directly to "AUTUMN - two layered chocolate bonbons".