Price: 662 Danish krone (approx. 89 EUR)
✅ Easy-to-follow video lessons and a PDF in two formats (landscape and portrait).
✅ 9 detailed recipes with step-by-step videos and explanations.
✅ You will learn how to make liquid fillings with nut paste & praline, various liquid caramels and how to control it's texture, liquid filling with addition of alcohol with thin sugar crust, liquid fillings with honey & maple syrup.
✅ You will learn how to use liquid fillings in a chocolate bonbon shells made in polycarbonate moulds and pre-fabricated truffle shells.
✅ You will learn how to close bonbons & truffles with liquid fillings and basic decoration techniques for truffles.
✅ We will explore storage condition requirements and shelf life expectations.
✅ All the recipes in the class are AW tested and offer a shelf life from 45 days to 9 months, depending on the recipe.
✅ I will share all the necessary information that you need regarding the ingredients used in the recipes.
✅ Original recipes.
✅ Unlimited access to all the class files, including videos.
✅ For beginners to advanced chocolatiers.
Price: 662 Danish krone (approx. 89 EUR)
Please check the daily exchange rate for price in USD or other currencies.
Language: English
⚠️ PLEASE NOTE!!
Prices are in DANISH kroner.
When looking up the exchange rate for your preferred currency, you might come across SWEDISH or NORWEGIAN kroner.
These are NOT the same currencies, so please be aware of this.
✅ Hazelnut Filling with Milk Chocolate
✅ Pistachio Filling with White Chocolate
✅ Liqueur Filling with Cognac (with sugar crust)
✅ Creamy Salted Caramel
✅ Milk Chocolate Caramel
✅ Fruity Mandarin Caramel
✅ White Chocolate Caramel with Yuzu
✅ Honey Filling with White Chocolate
✅ Maple Syrup Filling with Vanilla
Please note that due to specifics of the formulation all recipes in the class have high content of sugar.
To recreate recipes from the class you will need:
• Various sugars: sucrose (white sugar), honey, maple syrup, glucose syrup, and sorbitol.
• Various fruit puree and juices (pre-fabricated or homemade): lemon, mandarin, yuzu.
• Couverture chocolate and cocoa butter. I am using Valrhona, but other brands can be used as well.
• Dairy products: cream, milk, butter. • Cognac or similar liqueur for the liquid filling with cognac.
• Lecithin (optional), praline and nut paste (recipes are included), and other ingredients.
⚠️ Please be aware that this class includes only recipes and does not include painting of bonbons or moulding with chocolate.
Please note that all transactions are final and cannot be exchanged or refunded after you have accessed the e-book due to the fact that it is digital. If in doubt about anything, better ask first 🙂
✅ After your payment is completed, you will get unlimited access to all the class materials.
Price: 662 Danish krone (approx. 89 EUR)
© Sweets by Lana. All rights reserved.
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