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.
Are you looking to increase your chocolate knowledge and skills?
Soft Centres is a 3 hour hands on 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…
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.
The most classic soft chocolate centre is a ganache, or truffle. In this class we’ll be focusing on two types of ganache; water based and waterless. Waterless ganache is great for extending the shelf life of your chocolates and they are really easy to make. 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! We’ll also get into water or liquid based ganache using our own homemade stone ground chocolate.
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 live class, you’ll be sent a confirmation email with all the travel details needed. Heathrow is the closet airport and the best place to stay would be near SW9 6AN.
- Lunch is not included in this class, so please make arrangements as needed for yourself.
- You’ll be hands on with the chocolate throughout the class.
- The room temp for chocolate is 18-21c. If you tend to get cold, please bring appropriate clothing.
- You’ll be emailed the class book after class.
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 learnJulia Child
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.”
Frequently asked questions
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.
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.
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.
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.