Get All Your Questions About Making Vegan Milk Chocolate Answered
This class focuses solely on how to make vegan milk chocolate at home or work using all natural,
vegan ingredients and a stone grinder in order to achieve a silky smooth, melt in the
Do you enjoy milk chocolate?
For a long time now I have focused solely on making and working with dark chocolate, but in recent months I have been quietly working away on some excellent milk chocolate recipes. Little adjustments here and there over many batches and I am now ready to teach you all I have learnt so that you can make amazing milk chocolate for yourself or your business.
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, it will address the issues you come up against and help you make lovely vegan milk 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 recipe for milk chocolate. We’ll discuss which ingredients I use, where I get them and in what ratios they are added to the chocolate. Every ingredient tweak results in a different outcome for the chocolate, we’ll go over that in class.
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 milk chocolate in class so you can see exactly how easy it is. We’ll also cover some great troubleshooting of common issues that might arise during the grind.
I’ve been teaching this topic for about 7 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.
- 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