So why this course?!

Enrobed bonbons is simplicity in it's purest form at it

takes knoweldge, commitment and experience to master this craft and the resources for information is limited!

Enroll here!

Pre-release OFFER

276$ (Full price 345$) Save 20%

WHAT YOU WILL LEARN?

Enrobed ganaches is a big but crucial investment in any serious chocolate business.

It demands knowledge and professional equipment.

Learn from my experiences and what I have learned over the years in my kitchen but also the collected knowledge I have gained rubbing shoulders with the Swiss chocolate masters!

Frame size and type

Different frames have different advantages!

Choose the right cutter

A cutter is a key investment and one you should consider wisely.

Machine Settings

No matter what machine you have, understading how to dial it in for your product is crucial.

Decor techniquess

Create stunning, minimalistic and interesting decore patters and designs on your enrobed chocolates.

Calculate ganaches

Learn how to create Smooth, creamy and workable ganaches with a great shelf life and texture!

30 Recipe library

Use my already balanced recipes, both ganaches, giandujas and other creations.

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.

How to control Water Activity

You will understand exactly what Water Activity is and how you can achieve a long shelf life!

"What is Drip mode?"

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.

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!

Enroll hereEnrobed Perfection course

Pre-release OFFER

276$ (Full price 345$) Save 20%

ENROBED BONBONS WAS HARDER THAN YOU THOUGHT?

Making the leap from crafting molded bonbons to creating enrobed

bonbons is a big step, but it’s also an important one.

Enrobed bonbons require a different skill set, along with greater control and knowledge.

You may already have encountered some of the many challenges unique to this craft—cracked shells,

dull finishes, or ganaches that are too soft or too firm, just to mention a few of them...

Course structure

Our program is designed to provide you with the utmost convenience and flexibility. With our pre-recorded course, you can learn at your own

pace and revisit any topic whenever you need to. As mentioned before. This Enrobed Perfection course will be released in "Drip mode"

By offering a pre-recorded course that’s available 24/7 and at your own pace, we aim to provide you with the ultimate learning experience that’s

tailored to your unique needs and preferences. Whether you prefer to learn early in the morning or late at night, our program is always there for you.

Support as a online student

Our Facebook group is dedicated to providing a supportive community exclusively for online course students just like you. In our group, you’ll

have access to personalised support from both myself and almost a thousand other students. You’ll never have to feel alone!

Enroll to our online classes and join our facebook community today!

What skill level is needed for this class?

For this class, I recommend prior experience with chocolate work. Tempering chocolate will not be covered, as it is assumed

you already have this skill.This class is best suited for serious hobbyists looking to start a business or those who already run a

chocolate company. This way, you’ll get the most out of the material.

All fillings in this class have an AW reading below 0.85, ensuring safe shelf life for up to 3 months, and some even longer.

Water activity determines praline shelf life; lower values resist bacterial growth better. Just 2% excess water will disrupts the balance and safety of your ganache.

Understand ingredient proportions for texture, taste, and shelf life!

Explore a theoretical comprehensive lesson on ganache formulation and how to adjust for consistent results using Chef Jungstedt's Ganache

calculator for precise control of sugar, water, cocoa fat, milk fat, and dry mass percentages.

This plus all the techniques and methods I use to create minimalistic and pur looking and tasting enrobed bonbons!

...this will save you time, ingredients and effort!