Bonbon Troubleshooting


1 hour troubleshooting

1-0n-1  Video conference

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 videoconference.

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?

To purchase this product, you buy one (or more) hours, below.

After the purchase, I will contact you and we will set up a time and date for the videoconference. I will send an invitation with a login code for the conference prior to the set time and date.

This product requires you to be able to speak and understand English on an average level. I do speak Swedish too.

I hope to see and hear from you soon!

Best regards

Chef Jungstedt