Raspberry Hazelnut Candy Bars

Candy Bars Chocolate Class

It’s recommended that you know how to work with and temper chocolate before taking this class. 

Date: 21st April
Time: 4pm – 6pm U.K
Price: £29
Livestream Class Recording

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Learn How To Make Healthy, All-Natural Candy Bars At Home Or For Your Business

This class focusses on using high quality, all natural ingredients to
make delicious candy bars at home or work

A Little Knowledge Goes A Long Way

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.

What you’ll learn …

Blonde Hemp Candy Bar

This bar has all the textures, so it really hits the mark as a candy bar. All the 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.

Raspberry Hazelnut ‘KitKat’ Bar 

Another hand formed bar that has lots of great texture to keep the palate excited! We start off with thin hazelnut lemon wafers and layer them up with two different types of pralines; a bright fruity raspberry praline and a rich chocolate praline. Finally we dip them in chocolate, sit back and enjoy! Both of these candy bars are shelf stable and have a great shelf life of 1-2 months.

Enrobing / Dipping 

Both candy bars are dipped in chocolate and then garnished in different ways. For the blonde hemp bar, we’ll finish them with a marble like finish of blonde and dark chocolate, as seen in the photos. And for the hazelnut bar, we keep it simple by enrobing them in dark chocolate and a little chocolate drizzle. If you need help with your enrobing, or have never done it before, I’ll talk you through the process and different enrobing options in class.

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