Learn the Fundamentals and the Fillings of a praline


15% off in bundle price for the online praline courses, that will rock and expand your praline world.


“The course from Chef Jungstedt is one of the best instructional courses I’ve had. The material is clear, the description and examples are easy to follow and replicate, and the content for the value is outstanding. I’d give it 10 stars if I could and look forward to upcoming courses!”

Benjamin Davis

Trustpilot bonbon courses

Welcome to our ultimate chocolate course bundle, featuring  Chef Jungstedt’s pre-recorded courses – “The Fundamentals” and “the Fillings”-courses!

With “the Fundamental” course, you’ll learn how to create perfect, shiny pralines with the ideal shell thickness, using clean and efficient techniques. And with Chef Jungstedt’s “The Fillings” course, you’ll gain access to 16 videos, 18 PDFs, 56 recipes, and his very own Ganache calculator to revolutionize your praline fillings forever.

If you’re tired of struggling with praline issues and fillings that mold, dry out, or lose flavor quickly, our courses are here to help.

Whether you’re a beginner or intermediate praline maker, our courses will help you expand your knowledge and skills in the world of chocolate. Invest in yourself and your passion with our chocolate course bundle today.

Don’t let moldy or grainy praline fillings ruin your hard work – master the art of praline making with our expert guidance.

Further description below


Chef Jungstedt, together with Klarna, can offer you the option to BUY NOW – PAY IN INSTALMENTS OR LATER if you live in a Eurozone country.

You can choose the time period in which you want to pay during checkout.

Please click “Add” in the courses you want to purchase

Learn to master the art of praline fillings - the Fillings course

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Step by step how to make a shiny perfect praline - the Fundamentals

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This bundle includes two courses on praline making that will take your skills to the next level. The first course is a comprehensive guide to making shiny pralines taught by Chef Jungstedt. The 2-hour course is divided into 10 lessons and covers everything from basic ganache making to perfecting your piping skills. The course includes PDF materials, questions, and access to Chef Jungstedt’s private Facebook group for additional support. Once you have completed the course, you will receive a Chef Jungstedt certificate.

The second course is a praline filling course that includes 56 carefully balanced recipes, 18 of which are vegan. The course covers various types of praline fillings, including ganaches, caramel ganaches, nut ganaches, giandujas, crunchy fillings, and more. You will also receive Chef Jungstedt’s Ganache calculator to help you balance your own ganaches with the knowledge from the course. The course also covers the importance of water activity and shelf life in praline making.

By purchasing this bundle, you will have access to both courses and will be able to take your praline making skills to the next level.


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.

Ganache calculator chef jungstedt



Recipe included in course


White chocolate ganache  – aw 0.78

Caramel ganache – aw 0.83

Milk chocolate ganacheaw 0.77

Dark milk ganacheaw 0.78

Dark chocolate ganache 62%aw 0.85

Dark chocolate ganache 65%aw 0.80

Dark chocolate ganache 75%aw 0.80

Espresso ganacheaw 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 chocolateaw 0.80

Hazelnut/Spiritsaw 0.73

Hazelnut Dark Milkaw 0.80

Hazelnut milk chocolateaw 0.75

Almond milk chocolate – aw 0.78

Almond with spiritsaw 0.68

Pistachio white chocolateaw 0.76

Hazelnut coconut (Vegan)aw 0.81

Hazelnut with spirits (Vegan)aw 0.78


Salty caramel

Salty caramel dry method

Passion fruit caramel (Vegan)

Whisky caramel

Coconut caramel (Vegan)

Raspberry Mango caramel (Vegan)

Caramel Ganaches 

Passionfruit caramel ganache Veganaw 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

Pistachio crunch 

Crunchy fillings

Dark chocolate / Hazelnut / cacao nibs (Vegan option) 

Milk chocolate / Almond / Cornflakes  (Vegan option)

White chocolate / Pistachio / rose (Vegan option)

Cookie layers (Pipeable)

Cookie bottom base with nuts

Cookie bottom base without nuts

Cookie bottom base (Vegan version) 


Plain Marshmallow

Chocolate marshmallow

Fruit marshmallow


Base fondant (Vegan)

Fruit component to make fruit fondant (Vegan)

Fruit gels 

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. 


I have more questions

If you have more questions – please go to my “How to … FAQ”-page by clicking this here. 


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