Bonbon Troubleshooting


1 hour troubleshooting

1-0n-1  online meeting

This is a service that will help you elevate your filled bonbon results.

Very often we stand there alone not able to understand and solve the problems that show up under or after your production. It can be everything from cracked shells, split ganaches, how to make fruit gel, perfect storage, problem achieving gloss or problem achieving sufficient shelf life on your products.

I´m here to help you!

I am located in my studio while we do our online meeting.

This is to be able to show you minor things and be able to reach for tools etc to be able to explain my self in our discussions.

To be clear I will not make products like an online class. This is a discussion were you explain you issues and I help you come up with solutions to your issues.

Chocolate can be confusing and very often the reason for you issues might not be what you think. That’s why I call it trouble shooting. With the information you give me I can most likely help you correct the real issues behind your struggles.

Examples of topics that you might want to bring up:

  • Lack of gloss
  • Short shelf life
  • Separated ganaches
  • Tempering problems
  • Airbrush issues
  • Mixing cacao colors
  • Problem with storage conditions
  • Oily Caramels
  • How to add crispy textures
  • Shells getting too thick or thin
  • Capping issues
  • The list goes on….it´s up to you what we talk about!

How do I purchase this troubleshooting hour?

  • Search for the date you would like to attend and click on it.
  • The time is in Swedish GMT +2 – ex New York 09.00 am – Stockholm 15.00 pm
  • Click on the timeslot below the calender
  • Book the date
  • Cash out
  • Prepare for a hour of bonbon troubleshooting

I will be in contact a couple of days before, to present how we are going to connect with each other.

I hope to see and hear from you soon!

Best regards

Chef Jungstedt

Additional information



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