Price: 662 Danish krone (approx. 89 EUR)
✅ Easy-to-follow video lessons and a PDF in two formats.
✅ 15 detailed recipes with step-by-step videos and explanations.
✅ We will fill 5 bonbons with 3 layers of fillings in each, each layer offering a different recipe and highlighting the main fruit flavor in different ways.
✅ We will learn how to make soft pate de fruit, soft caramels, reduction, ganache, marshmallows, infusions, and various crunchy layers.
✅ 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 45-60 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.
✅ 100% Lemon:
Lemon & Mint soft Pate de Fruit
Lemon soft creamy Caramel with Sichuan pepper
Crunchy Layer with lemon Crumble
✅ 100% Pineapple:
Pineapple Reduction
Pineapple Ganache with milk chocolate
Pineapple Praline with infused desiccated coconut
✅ 100% Mango:
Soft Mango Pate de Fruit with ginger
Mango Marshmallow
Mango Ganache with white chocolate
✅ 100% Orange:
Glucose infused with timut pepper and orange zest
Soft Orange Caramel with reduced orange juice and balsamic vinegar
Orange Ganache with white chocolate
✅ 100% Pear:
Baked Pear Caramel
Baked Pear Ganache with Milk Chocolate
Almond & Vanilla Crunchy Layer
To recreate recipes from the class you will need:
• Various sugars: glucose, inverted sugar, dextrose, and sorbitol.
• Various fruit puree and juices (pre-fabricated or homemade): lemon, pineapple, lime, mango, ginger, orange.
• Fresh pear, mint.
• Couverture chocolate and cocoa butter. I am using Valrhona, but other brands can be used as well.
• Dairy products: cream, butter.
• Lecithin (optional), yellow pectin, citric acid, gelatine, praline, nut paste, 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.
This digital product is protected by copyright law and is intended for personal use only. Reproduction, distribution, or resale of this product or any of its contents is strictly prohibited and may result in legal action.