Textured Chocolate Bars

Fundamentals of Raw Chocolate

Wow your family and friends with simple chocolate decorating techniques that make your chocolates look visually impressive.

10am - 1pm U.K

Marlborough, Wiltshire


Alexandra Redmond
Alexandra Redmond
16. October, 2022.
Amazing experience day with Amy, she has great knowledge and experience and teaches with generosity, kindness and patience. I highly recommend this experience day. Thank you Amy.
Claire Clarke
Claire Clarke
27. September, 2022.
I've attended several of Amy's classes both in-person and online and I've thoroughly enjoyed the classes. Amy's recipes, attention to detail, and outstanding knowledge, teamed with the friendly and supportive atmosphere that she creates makes the experience absolutely brilliant. I very much recommend attending one of Amy's classes.
Ana Aleksejeva
Ana Aleksejeva
25. September, 2022.
I have attended two days Bonbons Intensive class which was an amazing experience! Amy is very knowledgeable, gave us so much information and tips on how to do shelling, capping, how to pair flavours, what to avoid when making bonbons, where to purchase ingredients and equipment and much more. I think this is a must to attend class for all the beginners and also for those who already have a bit of experience in making bonbons. I was very pleased with the result after the class, bonbons looked amazing and sooo delicious. Thank you Amy so much for these amazing two days!
steph buck
steph buck
13. July, 2022.
Amy was such a fun teacher, chef, personality! Being 💯 new to her innovative brilliance with chocolate and the general concept of how to create flavor layering😬, Amy skillfully created an exciting duo session that suited the skills of my vegan chef friend and myself. When you book a private or small group session, know that you should allot some time to explore the beautiful countryside before or after your session with Amy!
Amy Ell
Amy Ell
6. July, 2022.

14th October 2023


11th November 2023


Fall In Love With The Art of Making Raw Chocolate

This class is designed for both beginner and experienced chocolate
makers to explore my unique tried and tested recipes and techniques.
No more wasting money on dull, grainy, clumpy chocolate. Master the art of
creating beautiful shiny chocolate that ‘snaps’ every time.

Learn how to make raw chocolate at home

Fundamentals of Raw Chocolate is a 3 hour, hands on group class that takes you through how to make, temper and work with chocolate in a variety of ways.

This class will give you the recipes, techniques and methods needed to make amazing, healthy chocolate at home or work.

What you’ll learn…

Making Your Chocolate

Making chocolate is a two phase process; grinding is the first phase. We’ll cover how to do this using both a high speed blender and a stone grinder. Using a blender makes it easy to do at home and is a great starting point for dipping your toe into chocolate making. If you get into it, you could opt to use a grinder which makes the chocolate silky smooth, like professional quality chocolate.


This is the second phase of making chocolate and a really important one. This process is what makes the chocolate stable at room temps (no need to store your chocolates in the fridge), gives it a beautiful shine and makes it snappy and crisp. There are many ways to temper chocolate and we’ll cover a couple of different methods in class, so you can choose which suits you best.


We use both silicone and professional moulds in this class, so that you can start with whatever you have at home. Chocolate contracts away from the mould when it’s tempered, so you could use virtually anything as a chocolate mould.

Decorating Your Chocolate

The white chocolate we make in class will be coloured with natural colour powders to give us a beautiful range to work with in making some decorated chocolates. These are really easy to make and very fun to play with.

Adding Texture To Your Chocolates

Adding crunch and flavour to your chocolate is a sure way to make it special and unique to you. A great way to do that is by using candied nuts, buckwheat, spices, freeze dried fruits, dried fruits and essential oils. In class, I’ll show you how to make incredible candied nuts and buckwheat (a naturally gluten free, neutral grain) that will give a brilliant crunch and texture to your chocolates.

All chocolates are dairy, wheat, gluten and refined sugar free (with the exception of white chocolate that uses cane sugar)

Staying connected and troubleshooting your chocolate

  • After the class, I encourage my students to stay connected.
  • You’ll be invited to join my private “Chocolate Forum” Facebook group; a community for my students, many of whom have gone on to create chocolate commercially.
  • You can post questions or comments in the group, and, in time, help others too.
  • All students receive a class book upon booking your space.