OFFICIAL RELEASE MARCH/APRL 2025
On demand and with a LIFE TIME access!
Pre release black week offer -30%
240$ (345$)
Here's what you'll get:
I’m launching an online chocolate class in drip mode.
This means the content will be released bit by bit over time, instead of all at once.
Starting in November, the course will be completely empty, and new lessons will gradually be added as I develop them.
Joining early will give you the best deal possible!
The course structure and outline will be fully visible inside the platform.
If you join early, you’ll not only get access as the content is released but also have the chance to help shape it by sharing your feedback and suggestions along the way. By March/April 2025, the full class will be ready and complete for everyone.
If you’d like to be part of the process and get an early start, I’d love to have you!
Getting in early will save you money as well!
Choose the right cutter, Different frames have different advantages!
Machine Settings, No matter what machine you have, understading how to dial it in for your product is crucial.
30 Recipes, Long Shelf life, perfect texture and flavor!
Decor techniquess, Create stunning, minimalistic and interesting decore patters and designs on your enrobed chocolates.
Crystallization of a ganache, What it all comes down to. Crystallization time, temperature and processing.
Tempering the ganache or not? Temper your ganaches will increase stability and texture over time but also a delicate process.
The power of silk, Silk is the power house in your kitchen. Learn what incubators I use and why.
Creating a perfect chablon, WIll enable you to have bonbons looking pure and clean. I love to make a nice chablon!
Create a glossy finish! Choice of chocolate, temperature, machine settings and crystallization time is the key!
Equipment guide, Learn what equipment will enable you to work efficient and with precision and joy.
Structure sheets, On of my favourite ways to decor enrobed bonbons. My keys for maximizing gloss.
Troubleshooting, Sugar bloom, fat bloom, cracked shells, footing, dull finish, you name it, we will go through it all.
Ganache calculator workshop, Learn how to balance and create your own ganaches from scratch!
Water activity guide, Understand what Water activity is and how to positively affect it to ensure you have a great shelf life of the rest
Premium Facebook membership get connected with the community of thousands of students and get personal support and help from Kalle "Chef" Jungstedt.
2023 Chef Jungstedt Chocolate School
Chef Jungstedt AB, Sicklastråket 13, 131 54 Nacka, Sweden 🇸🇪