In order to attend this class you’ll need to attend Fundamentals of Raw Chocolate or have a good foundation for making chocolate
Continue your chocolate journey by learning more applications for base recipes taught in Fundamentals and explore new elements and techniques
Date: 25th January 2020
Time: 11am – 3pm
Location: Oval, London
This class builds off of what you learnt in the Fundamentals of Raw Chocolate class and introduces new elements, techniques and skills to further your learning and growth.
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 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 new ‘milk’ and blonde stone ground chocolates in this class to create beautiful swirls and marbling whilst enrobing and casting hollow shells.
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.
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 continue taking their skills and creativity to the next level.
- We expand on base recipes from the Fundamentals and use them in new and creative ways, such as waterless ganache as an enrobing layer in candy bars and candied nuts made into a feuilettine that stays crunchy in liquid based items.
- Stone Ground chocolate is used throughout this class and new recipes are covered for making ‘milk’ and blonde chocolates.
- We use the stone ground chocolates for casting marbled shells and enrobing to achieve a swirl of two colours.
- Both waterless ganache (as taught in the Fundamentals class) and water ganache will be covered in this class using different applications.
- We make 3 multi layered candy bars, one using a polycarbonate mould and 2 using free form techniques.
- The candied nuts/seeds we used as textures in the Fundamentals class will be used in various applications in this class.
Because most of us are practical learners, this class is as hands on as possible.
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 chocolate, but also to a community of passionate chocolatiers which will support you long after the course is completed.
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.