You have issues or want to learn more about bonbon fillings?
Surely it’s frustrating when you spend a lot of time making nice glossy pralines with a beautiful design and then discover that your praline filling has moulded, dried or lost flavour or become grainy just a few days later.
The nightmare!! Especially if you intend to sell your pralines or want to make larger quantities.
Welcome to the course that will change your bonbon filling world for ever!
Including 16 videos and 56 bonbon recipes.
Including: 56 recipes (18 of them is vegan) – 16 instructional videos – 18 additional pdf:s – Access to Chef Jungstedts Facebook group
Welcome to Chef Jungsteds Filling course
Meet Chef Jungstedt in his studio and see firsthand what equipment he uses to get the best result for bonbon fillings.
Unlock the full course by signing up for Chef Jungstedt’s course.
BUY NOW – PAY IN INSTALMENTS OR LATER!
Chef Jungstedt, together with Klarna, can offer you the option to BUY NOW – PAY IN INSTALMENTS OR LATER.
If you live in Denmark, Finland, Austria, Netherlands, France, Poland, Spain or Italy.
You can choose the time period in which you want to pay during checkout.
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“When I created my online school my aim was to provide the best possible information, methods and techniques that I have acquired over the years. My methods are based on simplicity, cleanliness but most importantly, STABLE AND CONSISTENT results, day in and day out. I have over 2000 satisfied students from over 60 countries and the community is growing every day“
– Kalle Jungstedt – Chocolatier
What do students say about this course?
Alisa Lebedeva’s review of “the Filling course”
“Made the Fillings Course, and it was an excellent experience. The classes are easy to understand, and the recipes in it are an amazing base to push a Chocolate business towards success.”
What to expect in the Fundamentals course:
16 Instructional videos
Covering all topics below, total duration of 3h 45 minutes with 18 additional PDF-files.
56 Recipes, AW and texture tested! 72 Pages
You will get 56 recipes, 18 of them is vegan. All of them is AW and textured tested.
When you sign up for this praline filling course, you will get Chef Jungstedts Ganache calculator. It’s an excel sheet that help you to balance your own ganaches with the knowledge from this praline course.
Chef Jungstedt will help you expand your toolbox with more and different types of praline fillings than you had before.
This is not a ganache class, this is a praline filling course! Ganaches will be included and you will learn how to balance your own ganaches, but we will not stop there …
Your customer ask you: How long can I store my pralines?
This question might make you uncomfortable….
By using one of the 56 well balanced praline recipes that you get in this praline course, you will be sure to have a secure foundation to build your business on or just have fun with great results.
You will also gain knowledge about how you can make your own balanced praline recipes from scratch in this course.
Shelf life and Water Activity
All praline recipes in this praline course are balanced to be easy to work with. They give you a secure foundation to stand on since they are carefully balanced, to be easy to pipe and make, and they are all AW TESTED.
The water activity will dictate the shelf life of your pralines!
The lower the number the better your praline filling will counteract bacteria growth. If the water activity is too high in your praline fillings you will have a product that is unsafe to serve to your customers or friends.
As little as 2% too much water in a praline filling can throw off the balance and make it unstable and unsafe to serve.
Water activity is not to be mixed with water content.
All praline fillings in this class have a AW reading below 0.85 AW. This will ensure that all your fillings will be safe to serve and have a shelf life up to 3 months and some praline recipes way longer than that.
Have you experienced how difficult it can be to create your own ganache recipe?
You get the taste but the praline filling becomes too thick and difficult to pipe. You may increase the liquid to get the consistency but then they just start to dry out or moulds will start to grow just a few days later. .
If you know each individual ingredient and how much (in percent) of the various components that control the result – then you get full control over texture, taste and durability in your pralines.
There is a theoretical written lesson where we will go through how the different components of a ganache affect the end result.
The purpose of this theoretical lesson is for you to deeply understand how a ganache is structured and how you can adjust the various components – so that you get the result you want from your particular ganache, every time.
Chef Jungsted’s own ganache calculator is included in the class
You need to have precise control over the percentage of sugar, water, cocoa fat, milk fat and dry mass in your ganaches, in order to control durability and texture.
Therefore, Chef Jungstedt’s Ganache calculator is included, so that you more easily can calculate and adjust your praline recipes and also get maximum control over how much ganache you want to get out of the recipe.
This gives you full control over all parameters before you even start mixing the filling. It saves time and raw materials as you get basically perfect results every time.
Recipes included in the course
White chocolate ganache – aw 0.78
Caramel ganache – aw 0.83
Milk chocolate ganache – aw 0.77
Dark milk ganache – aw 0.78
Dark chocolate ganache 62% – aw 0.85
Dark chocolate ganache 65% – aw 0.80
Dark chocolate ganache 75% – aw 0.80
Espresso ganache – aw 0.82
Whisky ganache – aw 0.71
Blood grape ganache (Vegan) -aw 0.85
Soy milk Dark ganache (Vegan) – aw 0.79
Nut based Ganaches
Hazelnut/Dark chocolate – aw 0.80
Hazelnut/Spirits – aw 0.73
Hazelnut Dark Milk – aw 0.80
Hazelnut milk chocolate – aw 0.75
Almond milk chocolate – aw 0.78
Almond with spirits – aw 0.68
Pistachio white chocolate – aw 0.76
Hazelnut coconut (Vegan) – aw 0.81
Hazelnut with spirits (Vegan) – aw 0.78
Dark chocolate / Hazelnut / cacao nibs (Vegan option)
Milk chocolate / Almond / Cornflakes (Vegan option)
White chocolate / Pistachio / rose (Vegan option)
Base fondant (Vegan)
Fruit component to make fruit fondant (Vegan)
Passionfruit caramel ganache Vegan – aw 0.74
Salty dark chocolate caramel ganache – aw 0.73
Salty milk chocolate and port wine caramel ganache – aw 0.63
Salty white caramel ganache – aw 0.75
Raspberry white chocolate caramel ganache – aw 0.77
Pasionfruit dark milk caramel ganache – aw 0.76
Dark chocolate / Hazelnut (Vegan)
Milk chocolate / Hazelnut
White chocolate / Hazelnut
Dark chocolate / Almond (Vegan)
Milk chocolate / Almond
White chocolate / Almond
Milk chocolate / Pistachios
White chocolate / Pistachios
Salty caramel dry method
Passion fruit caramel (Vegan)
Coconut caramel (Vegan)
Raspberry Mango caramel (Vegan)
Cookie layers (Pipeable)
Cookie bottom base with nuts
Cookie bottom base without nuts
Cookie bottom base (Vegan version)
Citrus based pipeable fruit gel (Vegan)
Raspberry based pipeable fruit gel (Vegan)
Mango based pipeable fruit gel (Vegan)
All fruits can be changed to your taste and liking.
Questions before you purchase course?
For signed up students
You will have access to Chef Jungstedts Learning room on Facebook were you will be able to discuss your thoughts, issues or get feedback on your work from either Chef Jungstedt and/or our +1000 students that already joined.
Sign up today and get started with Fillings
Save up to 149€ when you purchase at least two of Chef Jungstedts courses
Unlock your full potential in your praline kitchen and take advantage of our bundle discount when you purchase two or more of our premium courses.
From mastering new skills to advancing your career, our courses provide the tools and knowledge you need to succeed. Don’t miss out on this exclusive offer!