How To Make Fruit Sweetened Chocolate

Suitable for students of all levels

Learn how to make fruit sweetened milk, blonde and dark chocolate. No sweeteners or refined sugars at all.  

4pm – 5pm U.K

Livestream Class


10th February 2022


Learn The Ins & Outs of Sweetening Your Chocolate With Only Fruit 

In this class, we focus solely on making chocolate in the stone grinder sweetened with only fruit and veggie powders.

Want To Make An Amazing Sweetener Free Chocolate?

I’ve been making fruit sweetened chocolate for about 8 years now. When I first developed the dark chocolate recipe back in 2013, I didn’t think anyone else would be interested in it, but recently I have seen many people wanting to make chocolate without the use of processed, refined sweeteners, even coconut sugar.

Since then, I have developed three fruit sweetened chocolates; ‘red velvet’ milk, blonde and dark. These are super easy to make and the ingredients can be found rather easily on Amazon or via natural food suppliers.

In this 60 min class I’ll answer all your questions as we take a deep dive into how to make chocolate only sweetened with fruit and veggie powder. These chocolates are made using the stone grinder and the result is a silky smooth, deliciously sweet chocolate.

What you’ll learn…

What Is A Stone Grinder

If you’re entirely unfamiliar with a stone grinder, we’ll get into all the details in class. This method of making chocolate is the most traditional and has been used for centuries. Before electronic machines were used this was accomplished manually using a large stone, like a mortar and pestle, but huge! Luckily today we have various machines to choose from. I’ll talk about a few of them in class and demonstrate the ins and outs of it using my own grinder.

Which Ingredients To Use

Depending on whether you want to make dark, milk, white or blonde chocolate the ingredients and their ratios will vary. In this class we will go through my tried and true recipes for ‘red velvet’ milk, blonde and dark chocolates. I will talk you through why I choose the fruit powders I do and in what ratio they can be used.

Grinding Times

A silky smooth consistency isn’t the only reason to grind your chocolate, there are other factors that come into play, such as viscosity and flavour development. Specifically where lighter shades of chocolate are concerned the grinding times (and ingredients ratios) are key to a lovely thick chocolate that can be used for enrobing, shelling or making chocolate bars.

Starting A Batch

We’ll start a batch of  fruit sweetened chocolate in class so you can see exactly how easy it is. We’ll also cover some troubleshooting of common issues that might arise during the grind.


I’ve been teaching chocolate making in the grinder for about 8 years and have taken notice of the most common questions and issues that arise before, during and after a grind. I’ll address as many of those as possible in class, but cover them all in the accompanying class book.

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 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