Learn How to Make Silky Smooth Chocolate & Nut Butters at Home
Make Truly Artisan Chocolate from Your Own Home
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.
Up until about 10 years ago, only commercially produced chocolate, and a handful of small artisan chocolate makers, used a conching machine or stone grinder to make their chocolate.
Buying a small grinder was not yet possible for home cooks, but things took a sharp turn around 2012. Small artisan chocolate makers started popping up all around the world and home based chocolatiers, who would have previously used couverture, (pre-made chocolate) were now able to buy a stone grinder and make their own level of bean to bar chocolate.
When I say level, what I mean is that bean to bar production is a spectrum and there are a variety of places you can enter. In this course, I show you a few entry points, one is starting from cacao nibs, another is using cacao paste/mass/liquor and the last is using cacao powder and butter. I’ve designed the course this way so that it can meet you wherever you find yourself on the spectrum right now and will support you moving through the spectrum over time.
Technical Skills that Lead to Creative Inspiration
This course is designed to take your chocolate making abilities to a professional level of quality and taste.
A stone grinder isn’t just for making chocolate, you can also make nut and seed butters too. Not only are they incredibly delicious when freshly made, but also 3-4 times less expensive than buying pre made butters.
Anyone can take this course and apply the learning right away. A stone grinder is an easy piece of equipment to use and not very expensive at £260/$260. Learning a new skill can feel daunting, but in this course I go through answering all the most common questions and addressing difficulties that can arise when you start making chocolate and nut/seed butters from scratch.
It’s important to know where to start, right? Well, I’ve got you covered….
Raw Chocolate at Home: Home Ground
Your Teacher
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!
Here are just some of the things you'll learn...
Module 1: Getting Started
What we’ll cover:
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How, Why, Where & What. How do I clean the grinder? Why use a grinder? What do I need in order to get started? Where do I buy the grinder? All very important questions and we dive right into them in this module to get you started off right.
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Preparation. Being prepared sets you up for success and that’s exactly what we do. It’s not just as simple as throwing everything in and pushing the ‘on’ button. I’ll walk you through all the steps you need to take before starting a batch.
- Keeping it clean. It’s important that you know how to clean your grinder and when to do so. No worries, I’ve got you covered. We go step by step through disassembling it, cleaning and drying it so it’s ready for your next batch.
Module 2: Nut & Seed Butters
What we’ll cover:
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Crunchy or Smooth. They are both awesome and have their time and place. We go through how to make both so you’re always prepared to make a silky smooth praline or a texture butter for filling chocolates.
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Chocolate Spread. Store bought ones are full of nasty stuff. Not this one. We make it from scratch and with healthy, nutrient dense ingredients.
- Liquids. Can you use liquid sweetener in your nut and seed butters? Yeah you can, and I show you the trick to making it work.
Module 3: Stone Ground Chocolate
What we’ll cover:
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All the shades. White, blonde, ‘milk’ and dark chocolates are all covered in this module.
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Decisions, decisions. Are you starting from nibs, paste or powder? Whichever you choose, there’s a recipe to guide you.
- Snappy, shiny and smooth. Grinding the chocolate is the first stage. The next one is tempering it so you get that beautiful snap and shine. I’ve got you covered on that front too.
- Work it! If you’re not accustomed to working with couverture (pre-made) or stone ground chocolate it’s thick and luxurious. I’ll show you how to enrobe, make chocolate buttons with fruit and nuts and chocolate bark.
Ros Milligan
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
Online Course
One-Time Payment-
19 HD video lessons
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18 PDF recipes & worksheets
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Ask questions in each lesson
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Member Forums
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Live Q&As
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Lifetime Access
30 DAY - 100% MONEY BACK GUARANTEE
Online Course
Payment Plan-
19 HD video lessons
-
18 PDF recipes & worksheets
-
Ask questions in each lesson
-
Member Forums
-
Live Q&As
-
Lifetime access
Have questions? Email us hello@therawchef.com
Sabrina Swayder
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!
Our 30 Day Guarantee
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.
What previous students are saying...
Petra Kovač
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!
Susan Frisby
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.