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 …
Blonde Hemp Candy Bar
This bar has all the textures, so it really hits the mark as a candy bar. It’s also a simpler one to make as it requires no shelling. All layers are hand formed using no moulds which, if you’re not comfortable with shelling a mould, means it’s a little easier to make and requires less experience. As with all my recipes, the main components are versatile and can be changed by simple tweaks here and there to make an entirely different bar.
Black Sesame & Passion Fruit 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 shades of chocolate to create an elegant, striped finish. The inside layers are a crunchy black sesame feuilletine and a beautifully fruity Passion Fruit Praline. 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.
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 as I have experimented more and gained more experience. I’ve finally got it down pretty rock solid and feel confident with both shelling and capping. In both this and my bonbon classes, I share invaluable learnings I’ve had and the tips and tricks I have learnt along the way.
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.”