Chef Jungstedt

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

04/06/2026

🍌 Super creamy, lots of flavour and a long shelf life! 🍌

You find the recipe inside my bonbon online course platform 👏🏻

Type ”BC” to learn about my bonbon school and how to access this recipe and many many many others…

04/06/2026

I have said it 1 000 000 times! Your shells structure will impact your production, gloss, release, caps…everything!

This is a step basically everyone is not paying enough attention to.

If you have been to my live classes or enrolled to my online bonbon program. You know 🫡

I share 5 free lessons from my bonbon program in a secret room so you can get a feel for my teaching.

Get access completely free, no gatekeeping

Type STRUCTURE

…in the comments and I will send you a link to the page. 🫡✅

04/06/2026

Yes cool designs and fun! 💁🏼‍♂️

I am running a chocolate production and a chocolate store and
I can tell you this.

People by FLAVOUR and if your bonbons also
look clean and glossy. That’s great and that is it!

Don’t over do it!

One clean colour is enough. IF you make a design, make it one that is quick and clean and will not make you feel…oh s**t so have to do 1000 cavities of that now….😖

Making your flavours clean and crisp with a glossy finish. DONE!

Want to learn my methods?

Get 5 completely free lessons from my bonbon online school platform, no gatekeeping!

Type, GUIDANCE and I will send the link to the secret page! 🤭
No e-mail no nothing in return 🫶🏻

Watch and see if my teaching style is for you 🫡

01/06/2026

NOTHING IS WORKIIING!!! 😡🤬😡😖😤

You make bonbons and you have everything under control.

But suddenly, things are starting to fall apart. Nothing is working AT ALL, and you feel like you have lost all your skills and are questioning yourself and your whole human being.

Take a deep breath 😮‍💨

Well at this time of year, humidity will sneak up on you like a silent killer.

It will mess with everything. From tempering to the realease of your bonbons and your gloss and the list goes on.

- Always monitor your humidity and temperature in your chocolate room. This gives you live feedback on how to adjust for temperature and somewhat the humidity.

- If you have humidity issues you need to sort it out. Up to 60%-65% is manageable with adjustments, but higher than that…you have to use a dehumidifier to sort the root cause.

Optimal is to work in a super dry environment and keep your finished bonbons in a higher humidity environment to prevent them from drying out.

You find my online courses, personal support and recipes in the link in my bio 🔗

Yesterday I hosted a 1-day crash course on my methods and techniques in collaboration with .se, my trusted distributor t...
31/05/2026

Yesterday I hosted a 1-day crash course on my methods and techniques in collaboration with .se, my trusted distributor through all these years.

8 Åsö customers came to me for a full day of inspiration and, most importantly, learning about the gaps between the dots, the ifs and buts, what to do when things don’t go well, and how to prevent and understand mistakes before they happen.

I feel truly grateful to be able to help and inspire others to make bonbons. When pastry chefs, head chefs, chocolatiers, and bonbon makers meet up for a full day of making chocolates, it can’t be a bad day.

I am now opening up for consultations and classes in your kitchen, both in Sweden and abroad. You can find my contact info in the link in my bio 🫶🏻

27/05/2026

At best, you’ll enjoy it for a day or two
(a little longer if stored cool and dry).

Once your bonbons hit room temp, they will loose gloss and you will have a fatty pigmented layer of cocoa butter on your fingers the second you touch them.

Having fun at home - go for it…
Running a business - avoid this at all cost!

A lasting mirror gloss requires a proper process:
- High-quality cocoa butter
- Proper tempering & pre-crystallization
- Careful spraying/painting technique
- Correct room temp & humidity
- Balanced shell thickness & CB percentage
- Controlled crystallization

Sounds complex?

It doesn’t have to be. One of the top feedbacks I get is how I simplify these technical details into easy, step-by-step methods.

This is exactly what I teach in the Bonbon membership program

For every $10 invested in my online program = You earn 1 ticket 🎫

a ticket that gives you the chance to spend three days
with me in my kitchen for a private learning experience.

More details, Link in bio 🫶🏻

Ciao 😎

Let me send you a more detailed explanation what the hell I am talking about. 😌☺️If you are building your chocolate busi...
25/05/2026

Let me send you a more detailed explanation what the hell I am talking about. 😌☺️

If you are building your chocolate business from scratch, this is something you want to know about.

I started from home a learned the hard way and I want your ride to be much smoother for you!

Send the word “40DEGREES” in the captions and I will explain more in detail in your DM’s 🥳

24/05/2026

Let me know in the comments 🫶🏻

Be honest and if you want, please share what
seems to be your biggest issue.

I hope you have a great gray ❤️

Campaign on my online platform: up to 40% off
Experience 3 days with me personally all cost covered.
Participate by investing in your bonbon knowledge on my platform.
10 = 1 Ticket to potentially win 🎫

Link in bio 🔗

19/05/2026

Hazelnut Praliné - Made from scratch 🌰

Online courses, link in bio

Adress

Sicklastråket 11-13
Nacka
13154

Telefon

+46766444322

Webbplats

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