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This was a fun experiment!
The main test here was, what happens to the taste and when does cocoa butter fail and completely loose it's ability to be tempered?
I'm a chocolatier who started my business by making bonbons from my home kitchen 2016. Since then I have built a chocolate brand and my private chocolate school with clients from over 70 countries and over 3000 online students.
If you want to get started making bonbons from home. Hit the link below :)
go.chefjungstedt.com/5daybonb...
I'm an ambassador and expert external teacher at Felchlin Switzerland.
www.felchlin.com/en/expertise...
I teach and help both beginners and experienced professionals trough my Online courses and inperson Masterclasses in Stockholm Sweden and around the world.
Link to my chocolate school:
go.chefjungstedt.com/products
Link to my instagram account:
/ chefjungstedt
Link to my partners:
Chocolates and ingredients
aso.se/
Equipment and machinery:
ringdahls.se/
Chocolate:
www.felchlin.com/en/