THE FILLING COURSE

Master the art of bonbon fillings!

What will the Filling course give you?

Bonbon fillings does not stop with just ganaches!

Learn every step to create professional, well tasting fillings with a great shelf life, texture and workability!

Inside the course you will get access to Chef Jungstedt own Ganache Calculator,

that will make it so easy for you to calculate your own ganaches.

On top of this, you will be invited to Chef Jungstedts own Premium Community chat

- where you can ask questions, get feedback and meet other students.

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This is the Filling course!

5 Different Caramels

Creamy, easy to pipe, enables you to play with flavor and texture from one base recipe!

11 Ganaches

Smooth and creamy ganaches AW tested for shelf life, texture and flavor!

3 Crunchy Fillings

This type of filling will enable you to play with texture and flavour like no other fillings will match!

3 Fruit Gel bases

Hands down the best way to incorporate fruity flavors to you bonbons!

3 Marshmallows

Create plain, chocolate or fruit marshmallows that are pipeable with a long shelf life!

9 Different Giandujas

The best way to boos the nut flavor to your creations is the classic gianduja, here in 9 versions!

6 Caramel Ganaches

Super long shelf life, ultra creamy texture and veritile like you would not believe!

9 Nut Bases Ganaches

Nutbased ganaches will give you a new way of adding nuts with a super creamy texture!

Fondant + Fruit Version

Here you will learn how to make a classic versatile fondant but also make a fruit flavoured version!

3 Cookie base recipes

This is one of the most appreciated recipes giving you texture, workability and versatility!

Learn what an emulsion is!

When you finally understand what exactly an emulsion is, you will never panic when shit hits the fan!

Learn what an emulsion is!

You will understand exactly what Water Activity is and how you can achieve a long shelf life!

SHELF LIFE AND WATER ACTIVITY

What is the shelf life of your bonbons?

All praline fillings in this class have an AW reading below 0.85, ensuring safe shelf life for up to 3 months, and some even longer.

Water activity determines praline shelf life; lower values resist bacterial growth better. Just 2% excess water will disrupts the balance and safety of your ganache.

Understand ingredient proportions for texture, taste, and shelf life!

Explore a theoretical comprehensive lesson on ganache formulation and how to adjust for consistent results using Chef Jungstedt's Ganache calculator for precise control of sugar, water, cocoa fat, milk fat, and dry mass percentages.

Gain full control over all your parameters before testing your recipes, this will save you time, ingredients and effort!

Course structure

Our program is designed to provide you with the utmost convenience and flexibility. With our pre-recorded course, you can learn at your own pace and revisit any topic whenever you need to.

By offering a pre-recorded course that’s available 24/7 and at your own pace, we aim to provide you with the ultimate learning experience that’s tailored to your unique needs and preferences. Whether you prefer to learn early in the morning or late at night, our program is always there for you.