This class is designed to help students take their raw cake and dessert skills to the next level. These classes focus on applying modern pastry techniques to healthy ingredients and methods.
This course brings together raw baking, cakes and chocolate into one in depth class. It will help you understand how to take the base recipes you already know and love from my other courses and apply them all in one dessert.
Each dessert made in class has several components that are assembled using a mix of free form techniques and modern pastry moulds and methods. Where chocolate garnishes are use to decorate the desserts, they will be made in class.
Hibiscus, Raspberry & Rose Entremet
- Almond Lemon Biscuit
- Hibiscus Rose Creme
- Raspberry Coulis
- Chocolate Curl
- Glazing & Finishing
The Coffee Entremet
- ‘Baked’ Chocolate Cakes
- Fermented Coffee Cream
- Coffee Biscuit
- Sambuca Mulberries
- White Mulberry Ganache
- Maple Oat Feuilletine
- Espresso, Fennel & Sambuca Glaze
- Glazing & Finishing
Because most of us are practical learners, this class is as hands on as possible, about 60%.
To make sure you remember it all at home, after class you’ll be sent a pdf of the class recipes and techniques you learn on the day.
You’ll take home one of each cake made on the day to enjoy (show off) to friends and family… If you decide to share.
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 TrangerProfessional Vegan Chef, New York USA
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 WackerFounder 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
Frequently asked questions
Yes, you can. You will be emailed assignments to complete prior to the class.
This is a hands on class, but not with individual work stations. We all work together at a central work station and you take home one each of the cakes made and finished by you on the day.
You can certainly make desserts like this in a professional kitchen. It may require you/your employer purchasing the necessary tools.