Learn How To Make Delicious Praline Filled Chocolate Bars
Filled Bars, or Snacking Bars, are a fun way to make treats for your friends and family, or as a product to sell.
They can be kept simple, with one layer inside, or more complex with multiple layers.
Want To Make Delicious Homemade Chocolates?
This 1.5-2hr livestream class is focused on making filled chocolate bars, or snacking bars. This can be done using any shade of chocolate and the fillings can be chopped and changed to meet your needs.
We’ll be using naturally coloured cocoa butters and stone ground chocolates in this class to create gorgeous chocolate shells. If you are not making your own stone ground chocolate, you can use couverture/pre-made instead.
Elements covered in this class …
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. All chocolatiers choose a different way of treating and maintaining their moulds. I will share my most current methods and methods I have used in the past too. This will give you a good selection of methods to choose from.
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. The filling of the chocolate will dictate the method I use to seal them. In this class we will seal them by pouring chocolate onto the back of the mould. This method of shelling is used to make any type of filled or hollow chocolate – bonbons, filled bars, Easter Eggs, etc… So, it’s a great one to master.
We’ll be using naturally coloured cocoa butter and stone ground chocolates for decorating the moulds. No fancy equipment will be used, so that everyone can do this at home or work. We will cover a few different colouring methods, as seen on this page, using only paint brushes and sponges.
Fruit fillings are really popular. The downside of using fresh fruits in your chocolates is that it reduces the shelf life substantially. What’s the fix? In this class we’ll go through making an easy white chocolate praline that will act as a base for the 3 fruit fillings we’ll be using. Making your fruity fillings this way will extend shelf life by 6 months and they are stable at room temp.
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