Textured Chocolate Bars

Fundamentals of Un-Roasted Chocolate

This class is designed for both beginner and experienced chocolate makers to explore my unique tried and tested recipes and techniques

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

11am - 2pm U.K

Marlborough, Wiltshire

£150

5th March 2022

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7th May 2022

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Fall In Love With The Art Of Making Un-Roasted 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.

Want to learn how to make healthy chocolate at home or work?

Fundamentals of Un-Roasted 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…

Grinding

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. Using a grinder makes the chocolate silky smooth, like professional quality chocolate.

Tempering

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.

Moulds

We use polycarbonate/professional moulds in this class, but you can start where you are by using silicone or plastic moulds too. Silicone can be easier to use when you’re first starting out.

Decorating Your Chocolate

We use pre-made naturally coloured cocoa butters to create beautiful designs on the surface of your chocolates to make them stand out and ‘wow’ your customers, friends and loved ones. I’ll show you a few really easy ways to decorate your chocolates with colours.

Candied Nuts & Buckwheat

Adding crunch and flavour to your chocolate is a great way to make it special and unique to you. Everyone will create something different based on who they are, what’s important to them and their personal taste. We’ll also use Medicine Flower Extracts and Essential Oils to create awesome flavour combos.

All chocolates are dairy, wheat, gluten and refined sugar free.

Staying connected and troubleshooting your chocolate

  • After the class, I encourage my students to stay connected.
  • You’ll be invited to join my private “Raw Chocolate at Home”
    Facebook group; a community for my students, many of whom have gone on to create chocolate commercially.
  • You can post questions or comments here, and in time help others too!

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

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn
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.”

Julia Child