🔈 Listen to what previous students have said 🔈

Participant 2024: Bernard Callebaut 🇨🇦

Participant 2024: Santiago Miro 🇺🇸

Participant 2025: Bengt Dahlberg 🇳🇴

Participant 2025: Ollie Morris 🇬🇧

Participant 2025: Nur Mawaddah 🇲🇾

Three intensive days hand on class with chocolate!

Enrobed bonbons and layered-enrobed bonbons!
Casted bonbons! (Casting and make super clean caps)
Spraying and painting techniques!
How to work with colored cocoa butter for a long time, 1-2 Hours and more if needed.
Recipe Formulation (theoretical part!)
AW what it is and how to calculate ganaches for shelf life.
PH level and Alcohol, how it affects your shelf life.
Sugars school, what sugar to use, and when to use them!
Flavor extraction and maximation!
Cacao fat quality!
How it affects your creations
Get your own recipes tested in a lab grade AW tester in class!
Let Kalle Jungstedt analyze your own ganache and what might improve it.
Demo / Hands on class!

Book your spot now!Only 12 Spots available

Join Kalle and Jack for 3 intense days of training!

Book your spot now!Only 12 Spots available

Transform your chocolate production.

Whether you're producing large quantities or small batches, you'll learn how to achieve maximum gloss and perfect textures with ease.

Foundational Principles

We'll start with the foundation of professional chocolate production: understanding the structure of a recipe. You'll learn how to build a recipe from the ground up, increasing your knowledge, confidence, and ability to create your own well-balanced fillings for your company!

Recipes and Methods

Kalle and Jack will share their best recipes, including proven methods for:

Achieving long shelf life

Creating flavors that sell

Maintaining a clean and efficient production process

By the end of this 3-day training, you'll be equipped with:

The knowledge to create your own recipes from scratch

Techniques for achieving maximum gloss and perfect textures

Methods for maintaining long shelf life, clean production processes, and efficient recipes

The confidence to take your chocolate production to maximum productivity

Why Create Your Own Recipes?

There's no better feeling than selling your own creations, made from scratch.

With this training, you'll be empowered to develop unique flavors and products

that set you apart from the competition.

Leave with the skills and knowledge to take your business to new standards!

Jack Ralph - Owner and founder of Art chocolat

Jack Ralph has swiftly become one of the UK’s leading chocolatiers. After leaving law school to follow his passion, he started crafting chocolate in his home kitchen. Despite challenges, he launched ArtChocolat, which has grown into a global brand, shipping bonbons worldwide.

Self-taught and dedicated, Jack mastered the art of chocolate-making through persistence and experimentation, creating exquisite confections with his team in a cutting-edge chocolate kitchen.

Kalle Jungstedt - Owner and founder of Chef Jungstedt Chocolates

Chef Kalle Jungstedt, owner of a renowned chocolatier and chocolate school in Stockholm, brings over 2 decades of Nordic culinary experience to his craft.

Known for precision and innovation and his globally acclaimed masterclasses. Chef Jungstedt has shared his expertise with over 4000 participants from 80+ countries.

His warm teaching style fosters creativity, exploration of unique flavors, and advanced techniques, inspiring aspiring chefs and chocolate enthusiasts alike. These classes build a vibrant, international community united by a shared passion for chocolate.

Demo / Hands on class:

This class is built to include everyone in every step. That is why the class is mainly demo based to make sure everyone is not missing anything we do. Students are called in to join in and try the techniques and methods. If you are more comfortable taking notes and watching that is all fine. If you want to join in more, you are very welcome to join in and try the methods hands on.