Intermediate & Advanced
It’s recommended that you have experience with making and tempering chocolate before attending this class.
Date: 10th October 2020
Time: 11am – 2pm U.K
Location: Oval, South London
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.
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.
Each class features a new bonbon and therefore different layers and layering methods. This might include any of the following.
Ganache, Caramel & Pralines
These are the soft fillings that might feature in a Bonbon. Sometimes we pair 2 of these in a Bonbon and sometimes we use just one and add in a textured layer or fruity layer as well. That’s the beauty of Bonbons; you can layer them to the nines and created a super intriguing couple of bites!
You can generally consider these to be the crunchy or chewy element in my Bonbons. This will come from many varieties of items, such as, brittles, candied nuts or coconut, freeze dried fruits, dried fruits etc… Often I will create them by making them into a feuilettine disc that fits beautifully into the Bonbon.
Soft & Juicy
Sometimes we’ll add a layer of jam to a Bonbon for a fruity, juicy kick. This could be a slow cooked fruit jam or a thick fruit paste, like a date caramel. Whatever the Bonbon might need to come into balance in every bite.
How Does It Work?
- After you’ve purchased this live class, you’ll be sent a confirmation email with all the travel details needed. Heathrow is the closet airport and the best place to stay would be near SW9 6AN.
- Lunch is not included in this class, so please make arrangements as needed for yourself.
- You’ll be hands on with the chocolate throughout the class.
- The room temp for chocolate is 18-21c. If you tend to get cold, please bring appropriate clothing.
- You’ll be emailed the class book after class.
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 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
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.
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.
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.
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.