Intermediate & Advanced
It’s recommended that you know how to work with and temper chocolate before taking this class.
Date: 12th July 2020
Time: 4pm – 6pm U.K
Location: Livestream Class
Ready To Make Beautifully Designed Candy Bars?
Learn how to re-create your favourite childhood candy bars and develop new, “adult” candy bars with the base recipes and techniques taught in this class.
Ready to make incredible candy bars that are healthy?
This class is more technical and multi faceted than the Fundamentals of Raw Chocolate class. It will open your mind and expand your creativity by teaching you new skills and chocolate techniques.
It’s not just about flavour combinations, it’s also about texture combinations and visual layering.
When you start combining pastry and chocolate, some new rules apply and so much more possibility opens up.
This class is full of “next steps”, new tips and tricks to working with chocolate and ways of combining crunchy, gooey and crispy to create incredible chocolates.
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.
Each class features new candy bars and therefore different layers and layering methods. In this class we will cover the following.
KitKat Style Bar
This candy bar has three thin wafers that are layered with praline or ganache. It’s a hand formed bar, so no moulds are used. We finish this bar by enrobing in chocolate and decorating. The wafer recipe used for this bar is super versatile. You can switch up the nuts you use, the spices and flavours overall, and make it a completely different candy bar.
Modern Candy Bar
You can think of this one as more of a Dessert Bar than a traditional candy bar. This bar is mould formed using two different types of chocolate to create a marble pattern. The inside layers are a crunchy feuilletine, water based ganache and a buckwheat biscuit. As always, each layer is totally versatile and teaches you an awesome base recipe to use over and over again to create new candy bars each time.
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 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.