It’s recommended that you have some dessert making experience before attending this class.
Date: 25th August
Time: 4pm – 6pm U.K
Price: £29
Livestream Class Recording
Alexandra Redmond
16. October, 2022.
Amazing experience day with Amy, she has great knowledge and experience and teaches with generosity, kindness and patience. I highly recommend this experience day. Thank you Amy.
Claire Clarke
27. September, 2022.
I've attended several of Amy's classes both in-person and online and I've thoroughly enjoyed the classes. Amy's recipes, attention to detail, and outstanding knowledge, teamed with the friendly and supportive atmosphere that she creates makes the experience absolutely brilliant. I very much recommend attending one of Amy's classes.
Ana Aleksejeva
25. September, 2022.
I have attended two days Bonbons Intensive class which was an amazing experience! Amy is very knowledgeable, gave us so much information and tips on how to do shelling, capping, how to pair flavours, what to avoid when making bonbons, where to purchase ingredients and equipment and much more. I think this is a must to attend class for all the beginners and also for those who already have a bit of experience in making bonbons. I was very pleased with the result after the class, bonbons looked amazing and sooo delicious. Thank you Amy so much for these amazing two days!
steph buck
13. July, 2022.
Amy was such a fun teacher, chef, personality! Being 💯 new to her innovative brilliance with chocolate and the general concept of how to create flavor layering😬, Amy skillfully created an exciting duo session that suited the skills of my vegan chef friend and myself. When you book a private or small group session, know that you should allot some time to explore the beautiful countryside before or after your session with Amy!
Amy Ell
6. July, 2022.
Learn How to Make These Delicious Desserts & How To Elevate Your Own Recipes
Impress your family and friends with delicious home made, healthy desserts that are mostly
raw, all vegan, gluten/wheat/dairy and refined sugar free.
Let’s take your dessert skills to the next level.
This class will give you the recipes, techniques and methods needed to make delicious, healthy desserts at home or work.
This 1.5 – 2 hour livestream class is designed for students of all levels who have an eagerness to learn. We’ll only be using the dehydrator for one element, but you can use your oven instead.
My teaching style and ethos is to give people tried and tested base recipes that you can chop and change to create something new and different.
What you’ll learn …
Moulds
You don’t need to use the moulds I have chosen for this dessert, the main thing is that you understand how to use the moulds you do have to create the various layers and this will be very clear during class. Y0u can also tell me which moulds you have, or perhaps one that you are considering buying, and I can tell you how I might create this dessert using what you have/or will get.
Fermentation
If you have been learning with me for a while, you’ll know that I like to ferment the cashews I use in my desserts. Fermentation breaks the nuts down in a way that makes them feel lighter and airy, not so heavy and dense as simply blending them from soaked. Students who have done this process for the first time always report it being so much better, lighter and easier to digest.
In this dessert, the almond ‘cheesecake’ element is made by fermenting the cashews and then ‘seasoning’ it for taste, but also so that it sets just as we need for a dessert of this kind.
Chocolate Dome
This element is notable because I have created this in such a way that, even cold, it will be soft and melt in the mouth. We don’t want a rock hard praline or ganache in the middle of this dessert that will stay harder than the cheesecake filling when defrosted. It’s an easy recipe, but one that will open up some new ideas and possibilities for you.
Sticky Bounty Element
This is the element that anchors the entire dessert and makes it the Bounty Bomb that it is. In fact, the rest of the dessert was built around this one, shining element.
Chocolate Crust
This dessert sits atop of a ‘baked’ chocolate crust which we’ll make using the dehydrator. If you don’t have one, you can easily make this in your oven on a low temp. In one of the iterations for this dessert, I used a Maple Oat Granola as the disc the dessert sat upon, but it just didn’t work. The dessert needed something soft and cakey, this chocolate crust works beautifully at bringing the whole dessert together.
Glazing
For this dessert we glaze using a non-tempered chocolate shell. We don’t want to add a tempered chocolate shell to a cold dessert as it will go waxy in the mouth and, also, it will crack against the cold of the dessert. In this case, we need something that’s a little softer, won’t bloom or streak from not being tempered and that will offer the chocolate/crunch element that this dessert needs.
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.
- 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.
- While 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.
