Fundamentals of Raw Chocolate
If you have very little or no experience making raw chocolate, this is definitely the place to start. Even if you have some experience, learning my methods will help you advance your chocolate making.
Candy Bars, Truffles & Confections
This course is more technical and multifaceted than the Fundamentals of Raw Chocolate course. It’s not just about flavour combinations, it’s also about texture combinations and visual layering. When you start combining pastry and chocolate, some new rules apply and so much more possibility opens up.
This course is the one that will elevate your homemade chocolate to a professional level of quality. Using a stone grinder to make your chocolate is the way to achieve a highly viscous and silky smooth chocolate.
Whether you’ve learnt your chocolate making skills from my online Raw Chocolatier course, joined my live classes or learnt chocolate making elsewhere, this course will teach you all you need to know about making gorgeous Easter Eggs.