In order to attend this class you must have attended Fundamentals of Raw Chocolate in person
Keep the learning alive and delve into the art of bean to bar chocolate, making chocolate decorations, accents and garnishes.
Date: 28th April 2018
Time: 11am – 3pm
Location: Oval, London
This class is where passion and technique merge with artistry and wild creativity. In the first two raw chocolate classes (Fundamentals and Candy Bars & Bombs) we were laying the crucial foundations of understanding chocolate and building a relationship with it — experimenting, finding our place within it and logging our 10,000 hours to mastery. Now that you have a solid foundation of learning under your belt, we can have a good ole play around and create some true art pieces. Consider this class your pièce de résistance.
I’ve been making raw chocolate since 2005 and when I first started out there was no one stone grinding their chocolate as domestic grinders were not yet available.
Now-a-days there are many brands of stone grinders available for purchase which make it easy, and relatively inexpensive, to make perfectly professional quality chocolate at home. Say goodbye to any residual grittiness in your chocolate and that watery consistency which makes it near to impossible to work with.
With this professional quality chocolate, we can make stunning garnishes, accents and accompaniments out of pure chocolate.
Continue your love affair with raw chocolate
- A full day workshop designed for experienced chocolate makers to expand and refine their chocolate making skills.
- Learn first hand how to use a stone grinder to make bean to bar chocolate.
- Play with professional chocolate working techqniues to make garnishes, accents and even a chocolate serving platter.
- Create fine and lattice chocolate tubes to use for presenting desserts in a beautiful and professional way.
- Get first hand experience in working with stone ground, bean to bar chocolate so when you’re at home, you know what it “should” be like.
- Bring your passion and love for making raw chocolate into an art form all your own by making 3D objects.
Because most of us are practical learners, my classes are as hands on as possible, about 60%.
To make sure you remember it all at home, upon booking your space, you’ll be sent a pdf of the class book with all recipes and techniques you’ll learn on the day.
You’ll take home a little box of chocolates to enjoy (show off) with friends and family… If you decide to share.
Your course is not just an introduction to raw chocolate, but also to a community of passionate raw chocolatiers which will support you long after the course is completed.
Techniques you will learn
- ‘Bean to Bar’ chocolate — What it means, how to make your own using various methods and tools and “The Chocolate Spectrum”.
- Chocolate Tasting Session — We’ll taste some awesome (and not so awesome) 100% chocolates to explore flavour layering and the journey of chocolate on the palate, explore the traits of different origins of beans and invite each student to share their home made chocolates as part of this focused tasting session.
- Stone Grinding — Which grinders are best, starting a batch of chocolate, how to clean the grinder and working with stone ground chocolate.
- Fine Chocolate Work– This is where your passion for making raw chocolate meets your inner artist. We’ll tinker with flakes, curls and cigarettes that can be used to accent cakes and pies or as additions to ice cream and plated desserts.
- 3D Chocolate Work — Hollow Easter Eggs will never overwhelm you again! We’ll use both professional moulds and odd objects to make 3D hollow objects ( filled or empty ), chocolate bowls and a serving platter made of chocolate!
- Transfer Sheets — We’ll make our own transfer sheets and experiment with a few ways of using them to impart beautiful patterns and colours onto your finished chocolates or to use as accent garnishes.
Staying connected and troubleshooting your chocolate
After the class, I encourage my students to stay connected. The raw food world is a small one, the class is as much about making new connections as it is about creating great chocolate.
Some of the people you will meet on the day you will no doubt see around, at raw food cafes or on the shelves at your local whole foods (their products, that is. Not the students themselves…)
I will be available after class via email to answer questions and help you overcome any snags that might pop up.
Most of all, by taking the class, you will be invited to join my private “Advanced Raw Chocolate” Facebook group; a community for my students, many of whom have gone on to create chocolate commercially. You can post questions or comments here, and in time help others too!
Just kidding, there isn’t any. However, to get the most out of the class I suggest you research “raw food” and “raw chocolate” online or buying some basic raw food books so that you are familiar with basic methods of raw preparation including using a high speed blender, dehydrator and soaking and sprouting nuts and seeds. This will help you to understand some of the content of the class better, but this is definitely not essential as all questions that arise during the class will be addressed there and then.
BONUS: Once you complete this class, you will be given a discount on all 6 levels of my Raw Chocolate Online Course
You will be given a code (good for a lifetime), giving you both at 40% off. This means that you will have everything from the class, and much more, at your finger tips forever.
So, if you forget something from the class, you will have the online videos to refer to, amazing!
Kind words from our friends
Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”Sammy TrangerProfessional Vegan Chef, New York USA
Having Amy’s raw chocolate courses on therawchef.com makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.Russell James“The Raw Chef”, London UK
Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.Chad SarnoChef, Consultant & Speaker
I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!Monika WackeFounder Schoccolatta, Switzerland
Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.Amy WebsterFounder of Simply Raw, Zurich Switzerland
Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learnJulia Child
about great food by finding the best there is, whether simply or luxurious. The you savor it,
analyze it, and discuss it with your companions, and you compare it with other experiences.”
Frequently asked questions
Nothing major. If you decide you’d like to stone grind chocolate after attending this class, that will be the only major purchase to be made. Mostly it’s just some inexpensive tools you’ll require and they can be easily found online.
Not at this time, but if you have a venue and the suitable equipment, I am happy to discuss you hosting the class in your area. This class is also available online – click here – if you’d like to learn that way.
It depends on the business model. If you run a chocolate and cake business, then this class will teach you how to make stunning accents and garnishes for your desserts. It will also teach you how to use a stone grinder to achieve professional quality chocolate at home or in your business. However, if you’re looking to learn some basic raw chocolate recipes to make and sell in bulk, you’d be better off booking a private class with me so we can work on your particular product range to make it do-able and profitable.