How to Enrobe

Beginners and Intermediate

Learn how to beautifully coat anything in chocolate, from cookies and candy bars to strawberries and truffles.

Date: 24th May
Time: 4pm – 5:30pm U.K
Price: £29
Livestream Class

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Learn The Tips, Tricks & Techniques To Cover Almost Anything In Chocolate

This class is a deep dive into enrobing, or dipping, almost anything in chocolate. It’s easy enough
to do, but can also present some challenges.

Want To Learn How To Enrobe Or Refine Your Skills?

In my live and online chocolate classes, we work on enrobed items such as hand formed candy bars, truffles and confections that we coat in chocolate using different methods. Over the years I have noted that the same difficulties occur for most people, so I took all of that information and made a class about it.

My hope is that it, if you are just starting out, it sets you up well for success and, if you’ve been doing it for a while, that it will address the issues you come up against and help you enrobe cleaner, faster and more efficiently.

In this 1-1.5hr class I’ll answer all your questions as we take a deep dive into enrobing, what can go wrong, how to correct it and more.

What you’ll learn…

Common Problems

Whether it’s that the shell is too thin or too thick, that your chocolates “feet” (puddles of chocolate after being enrobed), the chocolate is streaky and the finish is inconsistent or you’re just wondering why enrobed items don’t have a shine…. we’ll dig into it all in this class.

Working More Efficiently 

If you’re making items at home for your friends and family, you may not be too bothered about how fast or slow you’re moving with it, understandably. But if you ever wanted to start a business, or already are running one, you want to be as efficient as possible while retaining a beautiful finish.

Various Methods and Finishing Techniques 

In almost every area of life there are various ways to accomplish what you want to do, and everyone will do it a little differently. I will show you a few different enrobing methods for things like truffles, pralines and cookies. This will give you a good base of ideas to pull from when finishing your items.

Troubleshooting

We’ll have time in class for all your questions and to discuss any problems you have faced. We can troubleshoot them in the class, which is a wonderful learning experience for everyone involved as we can all related to almost every problem; if not at the moment, then certainly at some stage in our chocolate development.

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.
  • 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.
  • While 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 hours 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