Private Bonbon Course


Private course that gives you skill, joy and understanding on how to make bonbons

“Chef Jungstedt could immediately explain to me comprehensibly what mistakes I make and how I deal with them.Absolutely invaluable to me and I am very grateful for the service.”


Trustpilot bonbon courses

This is an inspiring meeting for you who want a private in-depth and learning lesson with Chef Jungstedt himself, in his studio kitchen in Stockholm, Sweden or online.

“Every little step in the process of creating a bonbon is of utmost importance. Only when all the steps are performed correctly will the end result be a shiny fine praline with perfect shell thickness and taste” – Kalle (Chef Jungstedt)

Further description below

How to book a private praline course?

Please pay for your private course below – then Chef Jungstedt will reach put to you by phone and we will get together – where, when, and how the course will be held.

If you want to bring a family member, friend, work colleague, boss, or someone else near you, you get a 10% discount on the total price (SEK 990)

If you have any questions, please get in touch here:

– Tel: +46 76 644 43 22

– Mail:

– Intagram: @ChefJungstedt

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Welcome to a day of education

In order for you to get the most out of the course, you should have some prior knowledge, perhaps tempered chocolate earlier. But if you do not have it – then it does not matter. Because during the 6 hours we spend together, in this private bonbon course, you will gain knowledge that allows you to get started properly with your own bonbon production or dive deep into all the steps if you are already working with chocolate and want to take the next step. I am flexible and adapt the content according to interest and level.

If you are unsure and want to try to learn the basics of the world of bonbon, you can take my beginner’s course. There you will learn the basics, thoroughly.

What do you get on your private bonbon course?

You get a demonstration of how to handle the cocoa color and create different expressions with a lot of different painting techniques. After you can then try it for yourself.

We will together temper the chocolate and go through the basics to succeed each time with the tempering and shell casting.

You will gain detailed basic knowledge about the different steps in each step required to create a really nice and shiny bonbon.

Together we then make a couple of different fillings. Ganacher, cola, jelly, giandujas etc.

Should you make mistakes, it’s now – we learn

During our time together, it’s just a matter of coming up with all the questions, thoughts, and assertions you have – and we’ll take it from there. Because if there is ever a time when you can get answers to your thoughts regarding praline making, it is now.

And if there is one time we should make mistakes, it is on this course, so we can all learn from it.

Gonna be nice to see you and see what I can help you with.

/Chef Jungstedt

Schedule for the day + good stuff to have

Starts: 09:00

Ends: 16:00

Lunch: 60 min

Wear shoes that can withstand splashes of chocolate and colored cocoa butter

Bring a big note book

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