In order to attend this class you must have attended Fundamentals of Raw Chocolate
Take your raw chocolate experience to the next level with healthy, multi layered and textured candy bars
Date: 23rd March 2019
Time: 11am – 3pm
Location: Oval, London
Whether you’ve attended the Fundamentals of Raw Chocolate or Raw Baking class, this new masterclass is designed to take it up a notch. The Candy Bars Masterclass combines dehydration, pastry and chocolate techniques – it’s an awesome, hands on day where we challenge and encourage you to get creative and have a good old play around.
This class is a little 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 raw 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.
We’ll be using stone ground chocolate in this class to make hollow moulds for filling with layer upon layer of candy bar filling goodness! If you have never worked with stone ground chocolate before, you’re in for a real treat and a great learning experience.
This class is full of “next steps”, new tips and tricks to working with chocolate and ways of combining crunchy, chewy and crispy to create seriously incredible desserts. The bars covered in this class have been my most “liked” on Instagram this year!
Think: kit-kat style bars, snickers bars, twix bars… the possibilities are endless. The skills taught in this class will allow you to make creative versions of your favourite candy bars at home using the base recipes in this class as a springboard for you to tweak into your own brilliant new recipe.
Technical skills that lead to creative inspiration
- This 4 hour masterclass designed for those who have taken my Fundamentals of Raw Chocolate class and want to take their skills to the next level.
- No more wasting time and money on failed caramels, ganache and trying to create the perfect layers for candy bars.
- Wow your family and friends with advanced chocolate and confectionary techniques that make your creations look visually impressive.
- Make beautiful constructed bases using both dehydrated and non-dehydrated techniques. I’ll cover wafers, crumbly biscuits and soft, cakey biscuits.
- Understand proportion and size so that your candy bars are are well balanced in weight and flavour. Raw chocolate is potent, delicious and dense and you want to get this combination just right so people are left feeling more-ish.
- Learn the art of creating multilayered and textured bars. Knowing your ingredients is key and we’ll cover base recipes that will blow your mind. Create the “wow” effect by adding gooey caramel and praline fillers into your chocolate bars. Life will never be the same when you start re-creating these at home for friends and family.
- Simple techniques to ensure your chocolate bars are never muddled. You may be dipping them in chocolate, but you want the layers to be well distinguished when someone bites into them.. Light, dark and bright colours alike.
- Go wild decorating your chocolate. We will use some of the techniques for creating textures from the Fundamentals class and I’ll go through new recipes I’ve developed just for this class. Sometimes keeping it simple is best, but other times, you gotta let it rip and dress your chocolate to the nines!
Because most of us are practical learners, this class is as hands on as possible, about 80%.
To make sure you remember it all at home, after class you’ll be sent a pdf of the class book with all recipes and techniques you’ll learn on the day.
You’ll take home a box of chocolates to enjoy (show off) with friends and family… If you decide to share.
Your course is not just about learning how to make standout raw chocolate, but also to a community of passionate raw chocolatiers which will support you long after the course is completed.
Technical skills that lead to creative inspiration
- In this class you’ll learn the ‘anatomy’ of a candy bar and go home with a 60 + page book filled with base and sub recipes of all the following elements.
- Biscuits – thin, crisp wafers, crunchy, sweet delicate biscuits and soft, cakey biscuits will be the starting point for most candy bars.
- Cremes – think ‘After Eights’ – that soft, sweet creme in the middle. Now imagine a strawberry, violet, lavender, lemon or passionfruit version of that as a layer in your candy bar. Boom!
- Fruit Caramels/Pastes – turn dried fruits, either soaked in alcohol or plain, into a super flavourful, soft, sweet layer in your candy bars.
- Emulsified Caramels – these caramels are versatile, gooey and immediately take your candy bars to next level status.
- Fruit, Chocolate and Plain Pralines – this nut/seed based element adds a semi firm layer to the bars and, when making a fruity one, adds a lovely colour pop too!
- Waterless and Liquid Ganache – the cornerstone of any chocolatiers kitchen is ganache, but the short shelf life can be challenging… enter waterless ganache. A non liquid based ganache that will stay fresh for months.
- Candied Nuts, Seeds and Coconut – texture and flavour galore! Whether these elements are used inside the bar, folded through praline or as a garnish, they will bring any candy bar to life.
Staying connected and troubleshooting your chocolate
After the class, I encourage my students to stay connected. The raw food world is a small one, the class is as much about making new connections as it is about creating great chocolate.
Some of the people you will meet on the day you will no doubt see around, at raw food cafes or on the shelves at your local whole foods (their products, that is. Not the students themselves…)
I will be available after class via email to answer questions and help you overcome any snags that might pop up.
Most of all, by taking the class, you will be invited to join my private “Candy Bars” Facebook group; a community for my students, many of whom have gone on to create chocolate commercially. You can post questions or comments here, and in time help others too!
Just kidding, there isn’t any. However, if you are taking this class a few weeks or more after attending the Fundamentals class, then I would encourage you to start building up your selection of candied nuts, sugars and other fun bits for when you get home, so you can jump right into making some candy bars. Keep the recipes simple so they are versatile.
BONUS: Once you complete this class, you will be given a discount on all 6 levels of my online chocolate course!
You will be given a code (good for a lifetime), giving you 40% off all levels of my online raw chocolate courses. This means that you will have everything from the class, and much more, at your finger tips forever.
So, if you forget something from the class, you will have the online videos to refer to, amazing!
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 TrangerProfessional Vegan Chef, New York USA
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
I've got a few years experience making raw chocolate at home, can I jump into this class without taking the Fundamentals class first?
As everyone will make chocolate differently, it’s important to me that you have learned with me directly and have put into practice the skills and recipes taught in the Fundamentals class. This class really builds upon the foundations we lay in that class, so it’s a pre-req for that reason.
The best starting place for you would be the Fundamentals of Raw Chocolate class as this will help you to lay a solid foundation of knowledge and know how. This class builds off of that one. Alternatively, you might like to have a private class with me so we can focus on exactly what you’d like to learn for your business.