Learn to master the art of bonbon fillings – the Fillings course

349.00

Chef Jungstedt give you all the filling tips and tricks

“Very happy with Chef Jungstedt’s Fillings Course!
Packed with information. Useful for even experienced chocolatiers. I feel so much more confident about my fillings and their shelf life. Vital for chocolate businesses.
Highly recommend. Thanks chef!”

Imogen Chocolatier

Trustpilot bonbon courses


Surely it’s frustrating when you spend a lot of time making nice glossy bonbons with a beautiful design and then discover that your 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 Fillings course with 16 videos, 18 pdf:s and 56 recipes – that will expand your way of thinking when it comes to bonbon fillings!

Further description below


SKU: 1002 Category:

Description

What is included in the class: 


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.  

Ganache calculator 

When you sign up for this 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 class.


Chef Jungstedt will help you expand your toolbox with more and different types of fillings than you had before. This is not a ganache class, this is a filling course! Ganaches will be included and you will learn how to balance your own ganaches, but we will not stop there. 

Video overview

  • Intro
  • What equipment do we need for this class?
  • What is an emulsion?
  • Sugars!
  • What is cacao butter silk? 
  • Water activity
  • Ganaches (Cold method)
  • Ganaches (Quick method)
  • Caramel ganaches 
  • Nut ganaches
  • Giandujas
  • Crunchy fillings
  • Pipeable cookie layers
  • Marshmallows 
  • Fondants
  • Fruit Gels


Customer question: How long can I store your bonbons? 

This question might make you uncomfortable….

By using one of the 56 well balanced recipes that you get in this class, you will be sure to have a secure foundation to build your business on or just have fun with great results when you are exploring the world of chocolates making chocolate for friends and family. 

You will also gain knowledge about how you can make your own balanced recipes from scratch in this course.

Shelflife and Water Activity

All recipes in this 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 all are AW TESTED

The water activity will dictate the shelf life of your bonbons! The lower the number the better your filling will counteract bacteria growth. If the water activity is too high in your 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 filling can throw off the balance and make it unstable and unsafe to serve. 

water activity - chef jungstedt

Water activity is not to be mixed with water content. 

All 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 recipes way longer than that.

You have probably experienced how difficult it can be to create your own ganache recipe?

You get the taste but the 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 mold 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.

We will have 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.

My 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, my Ganache calculator is included, so that you can more easily calculate and adjust your 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

 

What equipment do we need for this course?


 

Recipe included in course

Ganaches

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

Caramels 

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

Giandujas

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) 

Marshmallows

Plain Marshmallow

Chocolate marshmallow

Fruit marshmallow

Fondants

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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