Whether you have learned how to make and work with chocolate in my Fundamentals course or elsewhere, that’s all the knowledge you’ll need before diving into this course.
Chocolate is incredibly versatile and an awesome vessel for other delicious and delectable fillings and layers. It can be made into thin shells and filled with praline, waterless ganache and creams. Or used to coat multi layered candy bars, pretzels, meltaways, orange creamsicle mallomars and much, much more.
In this course we delve deeper into working with chocolate and understanding it better. There’s a full module on making filled chocolate shells. This alone will advance your skill set exponentially. The more practice and experience you have working with chocolate, the more you can do with it.
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 online course is designed for those who have a passion for making stunning, healthy chocolate and desserts, from scratch.
This class is full of “next steps”, new tips and tricks to working with chocolate and ways of combining crunchy, gooey and crispy to create incredible chocolates.
This is not a beginner class, but it is suitable for passionate home cooks at any level and professional chefs alike. If you are a complete beginner, you’d be better served by Amy’s Fundamentals of Raw Chocolate course. That being said, each recipe is taught in great detail for you to follow.
Learn how to create a variety of biscuit and wafer bases for candy bars, construct multi layered “Bombs”, classic confections and melt in your mouth truffles, pralines and meltaways
We use both professional chocolate moulds and free form techniques, get into flavour profiles, assembly methods and garnishing techniques to offer you a full scope of learning.
This entire online course is taught by the World’s Leading Raw Chocolatier, Amy Levin.
Amy is a professional chef, a consultant to some of the most well known raw chocolate companies, and has dedicated her career to raw chocolate and desserts.
Amy’s recipes always work: they not only look good but taste great too.
As you're going through the course you'll find yourself having all of your questions answered by Amy as she walks you through the process on video. If you have any extra questions after watching each video, you'll be able to ask it right there in the lesson, to be answered by Amy or one of her trained Raw Chocolatier assistants.
When you become a Raw Chocolatier student, you'll have lifetime access to the material. It's helpful to have a course that you can work through at your at your own pace and refer back to whenever needed. That way you don't need to feel pressure about getting things completed by a certain date.
Amy's passion and down to earth teaching style... will guide you easily through the process!
What we’ll cover:
What we’ll cover:
What we’ll cover:
What we’ll cover:
What we’ll cover:
I took Amy’s course as a treat to myself, after being left some money. I wanted to be able to make raw chocolate for my family, as I wasn’t impressed with the raw chocolate on the market.
It all seemed a bit overwhelming at first, but with Amy’s base recipes I started getting creative with different colours and flavours and ended up creating my own recipes and making truffles for friends as well as my family.
30 DAY - 100% MONEY BACK GUARANTEE
30 DAY - 100% MONEY BACK GUARANTEE
Have questions? Email us hello@therawchef.com
I just wanted to make chocolate so badly. My fascination with it beyond just loving the taste, was when I read about the mystical qualities of the raw fresh cacao straight from the pod.
Before The Raw Chocolatier course, I’d tried to make a few batches without knowing anything about tempering or right ingredients, which was frustrating and disheartening to say the least.
Finally I found The Raw Chocolatier online and wow… learning about tempering was like learning a hidden secret! Having the chocolate pop crisply out of the molds was so exciting!
If you don’t LOVE Raw Chocolate at Home: Candy Bars, Truffles & Confections, we offer a 30 day prompt and courteous refund guarantee.
Let me tell you why.
Amy is a professional chef, a consultant to some of the most well known raw chocolate companies, and has dedicated her career to raw chocolate and desserts.
This means Amy’s recipes always work: they not only look good but taste great too. Past and current students have said, “I love Amy’s passion and down to earth teaching style!”
As you get into these lessons, you’re going to see that in action, and just how easy and FUN it is to make delicious raw chocolates at home.
We’ve put a huge amount of time attention into this course to make sure that’s the way it is. There’s just nothing else out there like this.
So here’s my simple offer: If you don’t LOVE this course, just drop us an email within 30 days (you can reply to any of our emails, or write to hello@therawchef.com) for that prompt and courteous refund.
So there’s no risk in trying us out if you’ve been thinking learning how to make raw chocolate: Join the course and see for yourself.
Due to my lifestyle and health problems, I was searching for healthy treats, and chocolate in particular. Since I was not happy with other available chocolate courses, I searched and found Amy.
I bought The Raw Chocolatier course online and a whole new world opened to me.
In the beginning when trying new recipes I was scared. But Amy’s support in the course, plus the support of the Facebook Group has been so helpful. I’m so happy with the chocolate I’m making now!
Before I learned to temper my chocolate, I thought my product was pretty good and I got a lot of positive feedback from customers of my Chocomama business.
However taking your online course, Amy, took my chocolate to a whole new level that I was really pleased about. I was able to produce professional bars that looked great, tasted delicious and continually got the thumbs up.