The beginners step ->
The beginners step
Make your first flawless batches
Make your first sucessful batches
If you follow the steps in our 5 Day BonBon Challenge Course - you will get a good sensation
on how you can turn your chocolates consistently into glossy well tasting bonbons.
Have a look of what results you can expect after following the steps in the 5 Day BonBon Challenge.
Tapping out the bonbons - The final lesson from the beginners program
The 5 Day BonBon Challenge
Inside the course you will find:
- 8 lessons to perfect you bonbon routine
- 3 extra lessons, Pipe like Pro, Water Activity and Equipment Progression
- 5 Professionel Ganache Recipes
- A 5 day Checklist, so you can follow your steps
- Access to our 5 Day Challenge Community, inside Chef Jungstedt platfrom.
" I'm a chocolatier in the states and found Chef Jungstedt on Instagram....I loved his content and his passion for teaching.
Kalle has a friendly manner to his educational concepts and his classes are broken down into sections that make it approachable to do on your own. His ganache calculator has allowed me the freedom to be so creative in the kitchen with new flavor inspirations.
On top of that? He's genuine and honest.
Him and his team are truly good people. They are prompt in responses and really want to help you be confident and successful.
Please order the chocolates- go see the store- and invest in classes...they will always be worth it!!! "
Easily the best course on the market!
Extremely detailed, informative and very inspiring. If you think about buying it, do it! Absolute worth every penny. "
- Erica Jensen
Get your Fillings right ->
Get your Fillings right
Shelflife, texture and flavour
Shelflife, texture and flavour
Just as you are starting to settle in and feel confident, your filling may become too dry or too wet, causing it them mould inside the cavities. That is not ideal.
This is the point where you have to learn how to create well-balanced fillings from the ground up inside the fillings course.
This is the Caramel Ganache lesson - taken from the Filling Course.
The Filling Course -
Chef's big seller course
Inside the course you will find out how to make:
- 5 Different Caramels
- 11 Ganaches
- 3 Crunchy fillings
- 3 Fruit gel bases
- 3 Marshmallows
- 9 Different Giandujas
- 6 Caramel Ganaches
- 9 Nut based ganaches
- 3 Cookie Base recipes
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.
On top of this, you will learn from the ground what a emulsion and what Water Activity (AW) is.
Plus you will get a bonus lesson - how to freeze your bonbons, so you can become more efficient during your peaks.
You can find the course with French, Spanish, Arabic and German Subtitle.
Scale up your production ->
Scale up your production
Decor and production methods
Decor and production methods
Mirror shine is easy, you just need WHAT to do, WHEN!
Learn how to quickly and efficiently spray multiple moulds, temper colors using three different clean and easy methods, maintain tempered colors for hours, achieve maximum gloss without the need for polishing and learn to follow our perfect release routine!
Whether you’re a novice or an experienced chocolatier, our praline course is designed to help you overcome your frustration and understand why and how to achieve perfect results consistently.
Blending Pigments lesson from Airbrush and Decor course
The Airbrush and Decor course - learn to scale
Inside the courses you will get solutions and answers regarding:
- Equipment, get a solid equipment guide
- Why polish is waste of time
- Air brush or spray gun?
- Common gloss issues
- How to temper butter in 3 ways
- Mould and color choice
- Brushes and tools
- Spray gun and techniques and setting
- Your kitchen and/or production environment
- What is a Perfect Shell?
- What is cocoa butter silk
Plus over 30 different Decor Techniques
You can find the course with French, Spanish, Arabic and German Subtitle.
Enrobe = maximun Efficiency
Enrobe = maximun Efficiency
Productivity and maximun profit
Productivity and maximun profit
Enrobed ganaches is a big but crucial investment in any
serious chocolate business. It demands knowledge and professional equipment.
Enrobed bonbons is simplicity in it's purest form and it takes knoweldge,
commitment and experience to master this craft and the resources for information is limited!
Making a ganache - Temp Method lesson form Enrobed Perfection Course
Enrobed Perfection - how to scale and get better profit
Inside the course you will knowledge about:
- How to calculate ganches
- The power of silk!
- Creating a perfect chablon
- Crystallisation of a ganche
- Should you temper your ganache of not?
- Machine settings and choosing the right cutter
- Frames and frame sizes
- How to create a glossy finish
- What equipment to use for enrobing
Plus you will get a library of 30 recipes and stunning, minimalistic and interesting decor techniques.
Did anything go wrong?
You will be covered in this course with the troubleshooting lesson that walks you through
sugar bloom, fat bloom, cracked shells, footing, dull finish - you name it, we will go through it all.
Inspiration, Live Support + Maintenance ->
Inspiration, Live Support + Maintenance
Business advice + personal support = maintenance and development
Business advice + personal support = maintenance and development
As a last step in our program you will be able to maintain your development and inspiration.
4 min clip from Chef's Q&A session on the 13:th of November 2026 -
talking about Silk
Chef's Monthly Recipe and Coaching sessions
In this part you will have the chance to get in conversations with Chef Jungstedts himself - during his monthly QnA's, coaching calls or talks with industrial leaders such Ramon Morata and Kate Weiser.
All the previous QnA's and conversations are recorded, so you can watch them in your own pace.
Plus you will get one new well balanced recipe each month with video instruction - and the recipe library, from the previous months. (+30)
A bonus decor video!
A bonus decor video!
This is the Sand Decor
This is the Sand Decor
This is one of +30 decor tips you will find inside of our Airbrush & Decor course.
Over 6000+ happy students have already enrolled!
Start the program today!
Start the program today!
Chef Jungstedts Program - $29 / month
Chef Jungstedts Program - $29 / month
Get your first month for free -
opt out when ever you want.
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