Soft Centres: Praline, Ganache & Caramel

Beginners and Intermediate

Learn how to make a variety of soft centres and fillings your chocolates

Date: 4th October 2020
Time: 4pm – 6pm U.K
Price: £49
Location: Livestream Class

BOOK NOW

Create Beautiful Soft Centred Chocolates 

Soft centres are a great way to bring more colour, flavour and texture to your chocolates.

This class is all about that beautiful inside! Whether that be a matcha caramel, salted almond praline or hazelnut ganache… the possibilities  are truly endless once you learn my base recipes and techniques.

Chocolate Truffles

Are you looking to increase your chocolate knowledge and skills?

Soft Centres is a 2 hour livestream class where you’ll learn how to make 3 different base fillings and centres for your hand or mould formed chocolates.

As always, my tried and true base recipes will give you a solid starting point and provide a great canvas for creating your own unique chocolates.

What you’ll learn…

Praline 

Super versatile and easy to make. Pralines can be formed by hand, in a silicone mould or piped into a chocolate shell. In this class we’ll set a nut based praline into a silicone mould and then roll them in chocolate and cocoa powder to finish. Your class book will outline recipes for making nut, fruit and chocolate pralines.

Truffles 

The most classic soft chocolate centre is a ganache, or truffle. In this class we’ll be focusing on waterless ganache, which means the shelf life is longer and they are much easier to make than water based ganaches. These can be formed by setting into silicone moulds or piping into a chocolate shell. In this class we’ll set the ganache in a silicone mould, enrobe in chocolate and garnish with a chocolate drizzle and chopped nuts. Classic!

Caramel/Meltaways 

One of my favourite recipe bases as it can be used in so many ways. But first, as a melt in your mouth chocolate filling. Think Chunky Peanut Butter, Blueberry Coconut, Star Anise & Espresso, Smoked Chocolate, Almond & Maca and on and on. In this class we’ll be making chocolate shells using a professional chocolate mould, piping the caramel in and sealing them up using the acetate sheet method.

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 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

Frequently asked questions

Is this class suitable for a beginner?

Absolutely. This class is designed to meet the student where they are. If you have never made chocolate before, you’ll get all the information and hands on experience needed to set you up for success.

I've been making chocolate at home for a while, can I skip to the Advanced Class ?

Although you may have extensive experience making chocolate at home, you’ve not made chocolate in the way I teach it and therefore it’s important you attend this class prior to either the Candy Bars & Bombs or the Advanced Raw Chocolate classes. I don’t want you to be lost and if you don’t attend the Fundamentals first, you will be and that’s not a nice experience for you.

Can I start a business after attending this class?

You are most welcome to do whatever you please after the class, however, starting a business is not the main objective of this class. — learning the Foundations of Raw Chocolate making is. If you’re interested in starting a business and developing a product line, I’d encourage you to look at my Business Packages option.

Can I bring you samples of my chocolate to taste and give feedback on ?

You’re more than welcome to bring your chocolate to class for others to try and give you constructive feedback on. If you’d specifically like my feedback, that’s a service I will be offering shortly.

Soft Centres: Praline, Ganache & Caramel

Beginners and Intermediate

Learn how to make a variety of soft centres and fillings your chocolates

Livestream Recording
Price: £49

BOOK NOW

Create Beautiful Soft Centred Chocolates 

Soft centres are a great way to bring more colour, flavour and texture to your chocolates.

This class is all about that beautiful inside! Whether that be a matcha caramel, salted almond praline or hazelnut ganache… the possibilities  are truly endless once you learn my base recipes and techniques.

Chocolate Truffles

Are you looking to increase your chocolate knowledge and skills?

Soft Centres is a 2 hour livestream class where you’ll learn how to make 3 different base fillings and centres for your hand or mould formed chocolates.

As always, my tried and true base recipes will give you a solid starting point and provide a great canvas for creating your own unique chocolates.

What you’ll learn…

Praline 

Super versatile and easy to make. Pralines can be formed by hand, in a silicone mould or piped into a chocolate shell. In this class we’ll set a nut based praline into a silicone mould and then roll them in chocolate and cocoa powder to finish. Your class book will outline recipes for making nut, fruit and chocolate pralines.

Truffles 

The most classic soft chocolate centre is a ganache, or truffle. In this class we’ll be focusing on waterless ganache, which means the shelf life is longer and they are much easier to make than water based ganaches. These can be formed by setting into silicone moulds or piping into a chocolate shell. In this class we’ll set the ganache in a silicone mould, enrobe in chocolate and garnish with a chocolate drizzle and chopped nuts. Classic!

Caramel/Meltaways 

One of my favourite recipe bases as it can be used in so many ways. But first, as a melt in your mouth chocolate filling. Think Chunky Peanut Butter, Blueberry Coconut, Star Anise & Espresso, Smoked Chocolate, Almond & Maca and on and on. In this class we’ll be making chocolate shells using a professional chocolate mould, piping the caramel in and sealing them up using the acetate sheet method.

How Does It Work?

  • After you’ve purchased this livestream recording, you’ll be sent a confirmation email, which includes a link to the class recording and all supporting class materials.
  • You will be given a link to join a private Facebook group for this class, or this class topic, where you can get support, inspiration or share your successes.

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

Frequently asked questions

Is this class suitable for a beginner?

Absolutely. This class is designed to meet the student where they are. If you have never made chocolate before, you’ll get all the information and hands on experience needed to set you up for success.

I've been making chocolate at home for a while, can I skip to the Advanced Class ?

Although you may have extensive experience making chocolate at home, you’ve not made chocolate in the way I teach it and therefore it’s important you attend this class prior to either the Candy Bars & Bombs or the Advanced Raw Chocolate classes. I don’t want you to be lost and if you don’t attend the Fundamentals first, you will be and that’s not a nice experience for you.

Can I start a business after attending this class?

You are most welcome to do whatever you please after the class, however, starting a business is not the main objective of this class. — learning the Foundations of Raw Chocolate making is. If you’re interested in starting a business and developing a product line, I’d encourage you to look at my Business Packages option.

Can I bring you samples of my chocolate to taste and give feedback on ?

You’re more than welcome to bring your chocolate to class for others to try and give you constructive feedback on. If you’d specifically like my feedback, that’s a service I will be offering shortly.