Sharing is caring
I'm Mats. I make bonbons in Stockholm, teach anyone who wants to learn, and share every recipe I create - because it makes us all better.
How did it all start? At some point, a long, long time ago, I asked myself: "can you actually make your own chocolate?" That particular day, the pieces didn't fall into place. I searched for information on how to make chocolate at home - from scratch - but found nothing. I still don't know if my Google skills were the problem, or if I simply didn't know what to search for.
Instead, the idea of making my own bonbons was born, and the rest is history, as they say. For over 12 years I've traveled the world to learn more and get inspired by the very best out there. When the weather allows it, I also make bonbons at home in my own kitchen.
What I've learned over all these years is that the most important thing of all is sharing your knowledge - whether that means training up a new generation (big words, I know), or simply helping someone who's just curious about the craft. We should never forget that we all stand on the shoulders of giants.
So how did that whole "making chocolate from scratch" thing go? It turned out not to be particularly hard - not with the right tools, and knowledge shared by others.
Gatekeeping does more harm than good
Cocoa gets more expensive every year. Free recipes and honest notes are the cheapest way I know to keep the door open - so nothing here sits behind a paywall, and nothing ever will.
Ask me anything, borrow anything, and tell me when it goes wrong - that's how the recipes get better.
In print and on screen
PrintFull-Page Spread in Journal Chocolat
My second feature in Journal Chocolat, and the magazine's final issue. It was a real honor to be part of that last edition.
My second feature in Journal Chocolat, and the magazine's final issue. It was a real honor to be part of that last edition.
Need anything or just want to say hi?
Questions about a recipe, a technique that won't behave, or just a hello - it all lands in the same inbox and I read every one.
Reply time: about two days, or one if you mention chocolate.