Chef Jungstedt

Chef Jungstedt "When you sit with a praline that I have made, you can have confidence that I have done everything I

09/09/2026

🍏🍎 Apple caramel - Let’s enjoy a slow video.

Our craft is such a beautiful thing ❤️

Join my bonbon program. Hundreds of recipes, 4 complete bonbon specific courses, live coaching and a friendly community!

Check the link in my bio 🫶🏻

08/09/2026

I would say…We are entering a very iffy situation.

Yes you can achieve a great result but you have to be very much aware of too big temperature fluctuations in combination with high humidity like this.

Too aggressive temperature fluctuations can cause the high humidity to cause more damage than needed.

“The final temper” online course Is under production.

My goal is the help you to have you never have a temper tantrum ever again 🫶🏻

07/09/2026

Outtakes from my upcoming class.
Going through the equipment for this class.

5 different tempering techniques will be covered. But the important things are the other 10 Lessons int his class that will give the the understanding of what the hell you are doing when tempering chocolate ✅👍🏼

06/09/2026

✅ One perfectly balanced chocolate ganache
❌ 2 ways of incorrect handling

Learning about what to avois but also how you create problems and issues with incorrect technique will give you a deeper knowledge on what to do to create optimal results 👏🏻✅

A great recipe is not just a bunch of measurements of ingredients.

Tap the link in my bio to explore my program 🫶🏻

06/09/2026

I know gloss is fun and gloss is usually the thing a beginner will start to focus on first.

Although it is SO satisfying and fun and can be MAD frustrating when you don’t get it.

Two takeaways for you:

- The fillings are the thing I would want you to focus on first! (And don’t fall in the trap of starting to make the crazies combos right away. Understand to the core on how to create a simple dark ganache or a nice salty caramel.

You find All of that information in my bonbon program, link in bio 👍🏼

- If a business is your goal, try to keep it as simple as possible!
You will realize sooner or later that you need to make things efficient and with speed.

When you make 2 plaques it is easy to get super creative…but always have in mind…can I do this for 100 plaques?!

If that is daunting, then it is time to make it more simple.

04/09/2026

What is your core philosophy when learning and getting the grips of things?

03/09/2026

“The greater teacher, failure is” - Yoda ☺️ ✨

This recipe was close to being perfect, I will make a few small adjustments to the dry mass, sugar content and fat content and it will be perfection 👌🏼👌🏼👌🏼

One of the most time consuming AND boring tasks in a chocolate kitchen is to polish all the moulds after use. My mould i...
03/09/2026

One of the most time consuming AND boring tasks in a chocolate kitchen is to polish all the moulds after use.

My mould in this picture is right after tapping my bonbons out.

Keeping it clean does a lot of things but the main thing is this.

You can completely skip the washing and polishing step in between batches. Yup. Tap out and then jump to the fun stuff.

Paint and start your next batch.

This becomes a MASSIVE time saver when you are starting to scale your business.

My detailed methods on how to have a polish free life will be found inside my Bonbon Program.

Tap the linkedin my bio for more info 🫶🏻

Do you wash polish after every batch?

03/09/2026

Olive oil poses a range of technical challenges when included in a chocolate ganache due to it’s unstable nature when stored at room temperature.

I feel extra proud of this months recipe release where I share a range of technical methods with you on how to marry chili and olive oil and still maintain a sound structure and a long shelf life.

This recipe demand a little extra care and temperature precision!

Inside my Bonbon Program you get access to all my courses and an new detailed recipe every month, plus live coaching one a month.

Check the link in my bio 👍🏼

I love to take photos. I guess it is my other hobby besides cooking. This is images straight from my phone. No edits. Pr...
02/09/2026

I love to take photos. I guess it is my other hobby besides cooking.

This is images straight from my phone. No edits. Pretty happy with them 🙌🏼

Adress

Sicklastråket 11-13
Nacka
13154

Telefon

+46766444322

Webbplats

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