Bonbons Masterclass

Intermediate & Advanced

It’s recommended that you have experience with making and tempering chocolate before attending this class.

Date: 11th October 2020
Time: 4pm – 6pm U.K
Price: £49
Location: Livestream Class

BOOK NOW

Ready To Make Beautifully Designed Bonbons?

This class builds off of what you learnt in the Fundamentals of Raw Chocolate class and introduces

new elements, techniques and skills to further your learning and growth.

Technical skills that lead to creative expression

This class is more technical and multi-faceted than the Fundamentals or Soft Centres classes. It will open your mind and expand your creativity by teaching you new skills around working with chocolate to create stunning bonbons.

We use Stone Ground chocolate in various applications; shelling moulds, making layers inside the bonbons and capping. White, Milk and Dark Chocolates all have different viscosities and therefore need to be worked with in different ways and understood in their own right.

We’ll be using new, naturally coloured cocoa butters (not raw) and stone ground chocolates in this class to create gorgeous chocolate shells.

Elements covered in this class …

Cleaning and Polishing Moulds

This might seem like an obvious point, but caring for your professional moulds is very important. The way you care for them will ensure longevity of the mould and a brilliant, mirror shine on the chocolate.

Shelling & Capping

No matter how much experience you have in this, you can always refine your technique and learn something new. My technique for both these applications has changed over the years, and now I cap using acetate sheets as it allows for more variation in the fillings/layers and gives us a lovely shine and tidiness to the back of the chocolate. Also, using this method, you can create transfer sheets to decorate the bottom/back of the chocolate.

Colouring Moulds

We’ll be using naturally coloured cocoa butters (not raw) and stone ground chocolates for decorating the moulds. No fancy equipment will be used, so that everyone can do this at home or work. We cover 2-3 methods in class, depending on the bonbon.

Layering

Each class features a new bonbon and therefore different layers and layering methods.

In this class we will cover the following … 

Peppermint Liquorice Ganache 

A classic bonbon layer if every there was one. This peppermint ganache is made from a base recipe that has endless possibilities. Whether it’s coffee star anise, roasted almond and orange or mango and coconut rum, this base recipe is where it all starts.

Spirulina Brittle

We cover making brittles and candied nuts in the Fundamentals class for good reason; we use them in loads of applications! Here we use the spirulina brittle to make a white chocolate peppermint feuilletine disc that sits nicely inside that rich peppermint liquorice caramel.

White Chocolate Peppermint Feuilletine

Feuilletine is traditionally made from thin, sweetened crepes that are crushed into flakes and, sometimes, mixed with chocolate. In this case, we are using the spirulina brittle for that sweet, crispy item and lacing it in stone ground white chocolate before cutting into little discs.

How Does It Work?

  • After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
  • After to register, you’ll receive an email that will contain your link to join the class on the designated date and time.
  • At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).
  • You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
  • Whilst I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
  • You’ll receive the class book and a recording of the session within 1-2 days of the livestream.Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class.  You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace.  Of course, you have all recipes and a recording of the class to refer back to whenever you want.

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 Tranger

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 learn
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.”

Julia Child

Frequently asked questions

Is this class suitable for a beginner?

Absolutely. This class is designed to meet the student where they are. If you have never made chocolate before, you’ll get all the information and hands on experience needed to set you up for success.

I've been making chocolate at home for a while, can I skip to the Advanced Class ?

Although you may have extensive experience making chocolate at home, you’ve not made chocolate in the way I teach it and therefore it’s important you attend this class prior to either the Candy Bars & Bombs or the Advanced Raw Chocolate classes. I don’t want you to be lost and if you don’t attend the Fundamentals first, you will be and that’s not a nice experience for you.

Can I start a business after attending this class?

You are most welcome to do whatever you please after the class, however, starting a business is not the main objective of this class. — learning the Foundations of Raw Chocolate making is. If you’re interested in starting a business and developing a product line, I’d encourage you to look at my Business Packages option.

Can I bring you samples of my chocolate to taste and give feedback on ?

You’re more than welcome to bring your chocolate to class for others to try and give you constructive feedback on. If you’d specifically like my feedback, that’s a service I will be offering shortly.

Bonbons Masterclass

Intermediate & Advanced

It’s recommended that you have experience with making and tempering chocolate before attending this class.

Livestream Class Recording
Price: £49

BOOK NOW

Ready To Make Beautifully Designed Bonbons?

This class builds off of what you learnt in the Fundamentals of Raw Chocolate class and introduces

new elements, techniques and skills to further your learning and growth.

Technical skills that lead to creative expression

This class is more technical and multi-faceted than the Fundamentals or Soft Centres classes. It will open your mind and expand your creativity by teaching you new skills around working with chocolate to create stunning bonbons.

We use Stone Ground chocolate in various applications; shelling moulds, making layers inside the bonbons and capping. White, Milk and Dark Chocolates all have different viscosities and therefore need to be worked with in different ways and understood in their own right.

We’ll be using new, naturally coloured cocoa butters (not raw) and stone ground chocolates in this class to create gorgeous chocolate shells.

Elements covered in this class …

Cleaning and Polishing Moulds

This might seem like an obvious point, but caring for your professional moulds is very important. The way you care for them will ensure longevity of the mould and a brilliant, mirror shine on the chocolate.

Shelling & Capping

No matter how much experience you have in this, you can always refine your technique and learn something new. My technique for both these applications has changed over the years, and now I cap using acetate sheets as it allows for more variation in the fillings/layers and gives us a lovely shine and tidiness to the back of the chocolate. Also, using this method, you can create transfer sheets to decorate the bottom/back of the chocolate.

Colouring Moulds

We’ll be using naturally coloured cocoa butters (not raw) and stone ground chocolates for decorating the moulds. No fancy equipment will be used, so that everyone can do this at home or work. We cover 2-3 methods in class, depending on the bonbon.

Layering

Each class features a new bonbon and therefore different layers and layering methods.

In this class we will cover the following … 

Caramelised Bananas

An amazing layer in a bonbon just as is. These pack a punch in the flavour department and add a beautiful dimension to the finished, cut bonbon. 

Banana Caramel 

Using those lovely caramelised bananas, we’ll make a banana caramel for our bonbons. This caramel comes off of my base caramel recipe and can be adapted to suit any fruit.

Hemp Brittle 

We cover making brittles and candied nuts in the Fundamentals class for good reason; we use them in loads of applications! Here we use the hemp brittle to make a milk chocolate feuilletine disc that sits nicely inside that rich banana caramel. 

Hemp Milk Chocolate Feuilletine 

Feuilletine is traditionally made from thin, sweetened crepes that are crushed into flakes and, sometimes, mixed with chocolate. In this case, we are using the hemp brittle for that sweet, crispy item and lacing it in stone ground milk chocolate before cutting into little discs. 

How Does It Work?

  • After you’ve purchased this livestream recording, you’ll be sent a confirmation email, which includes a link to the class recording and all supporting class materials.
  • You will be given a link to join a private Facebook group for this class, or this class topic, where you can get support, inspiration or share your successes.

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 Tranger

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 learn
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.”

Julia Child

Frequently asked questions

Is this class suitable for a beginner?

Absolutely. This class is designed to meet the student where they are. If you have never made chocolate before, you’ll get all the information and hands on experience needed to set you up for success.

I've been making chocolate at home for a while, can I skip to the Advanced Class ?

Although you may have extensive experience making chocolate at home, you’ve not made chocolate in the way I teach it and therefore it’s important you attend this class prior to either the Candy Bars & Bombs or the Advanced Raw Chocolate classes. I don’t want you to be lost and if you don’t attend the Fundamentals first, you will be and that’s not a nice experience for you.

Can I start a business after attending this class?

You are most welcome to do whatever you please after the class, however, starting a business is not the main objective of this class. — learning the Foundations of Raw Chocolate making is. If you’re interested in starting a business and developing a product line, I’d encourage you to look at my Business Packages option.

Can I bring you samples of my chocolate to taste and give feedback on ?

You’re more than welcome to bring your chocolate to class for others to try and give you constructive feedback on. If you’d specifically like my feedback, that’s a service I will be offering shortly.