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: 5th April 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.
This class has a large focus on using Stone Ground chocolate in various applications. White, Milk and Dark Chocolates all have different viscosities and therefore need to be worked with in different ways and understood in their own right. The experience of working with them hands on is a crucial one.
We’ll be using new ‘milk’, white 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 is 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.
- Stone Ground Chocolates are used throughout this class, so it will give you a much better experience of working it which is very important for your development.
- We’ll go through the anatomy of making Stone Ground Chocolates – the balance of dry to ‘liquid’ ingredients is a crucial point as well as grinding times.
- “Milk”, White and Dark Stone Ground Chocolates will all be covered in this class and worked with throughout the day in different ways.
- Fillings used and taught in this class will be a mix of waterless ganache, liquid ganache, praline and emulsified caramel.
- Shelling moulds and sealing with acetate sheets will be taught throughout this class.
- 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.
Staying connected and troubleshooting your chocolate
After the class, I encourage my students to stay connected. The healthy chocolate community is a small one, this class is as much about making new connections as it is about creating great chocolate.
Most of all, by taking the class, you will be invited to join my private “The Raw Chocolatier” Facebook group; a community for my students.
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.