Eager to get started? Click here to buy 'A Passion for Raw Chocolate' and let your journey begin!
Upcoming class dates:
June 9th 2013, 11am-4pm, Brixton London - Limited Spaces Remaining
June 30th 2013, 11am-4pm, Bandon Co. Cork, Ireland
July 21st 2013, 11am-4pm, Brixton London
November 23rd & 24th, Australia (more details coming soon)
November 2013 USA and Canada Tour ( more details coming soon)
June 30th 2013, 11am-4pm, Bandon Co. Cork, Ireland
July 21st 2013, 11am-4pm, Brixton London
November 23rd & 24th, Australia (more details coming soon)
November 2013 USA and Canada Tour ( more details coming soon)
"Amy Levin is not only an exceptional chef, but a great teacher. I found she went way beyond the call of duty in her Advanced Raw Chocolate Making class by teaching the science and methods in addition to providing some amazing recipes. The class was great value and has given me lots of enjoyment and confidence."
- R. Otiende
- R. Otiende
This class is specifically designed to enable the student to gain a deep understanding of the raw ingredients with which you are working. You will leave this class with a solid set of base recipes from which to develop your own unique raw confections. It’s important to us that you leave the class feelings confident and inspired and we strive to create an environment which encourages that outcome. This class is designed to give beginners a solid understanding of base techniques and advanced students will be propelled into a higher realm of professional chocolate making - taking your chocolates and skill set to the next level!
Studies have shown that 65% of us are practical learners therefore, 65% of the class is hands on, helping the student to learn and absorb the content on both a practical and theoretical level. You are given a book containing all the recipes and techniques used during the class, plus some extras. Amy is available via email after the class to support you by answering any questions you may have or helping you to problem solve any issues which may arise. You will also be invited to join the private Ooosha... Advanced Raw Chocolate Facebook group, a group designated to those who have taken the class. The Facebook group is a place to get inspiration, share ideas, make new connections and get answers to all your questions.
You will learn professional raw chocolate making techniques including, but not limited to -
- Filled Chocolates; How the professionals do it and the do's and don't when it comes to the fillings you use
- Bonbon Base Recipe from which to create dozens of unique bonbons
- Praline (Prah-lee-Nay) Base Recipe and Sub Recipes
- Professional Tempering Techniques
- Creating Textures in Chocolate to make your chocolates unique and stand out from the rest
- Coloured chocolate for decoration to achieve a professional finish
- *Milk, Dark and *White Chocolate Recipes - * no dairy is used to create these recipes
The cost for this class is £185 and includes a recipe book (30 + pages ) including all recipes made throughout the day (and then some) and written instructions of all techniques covered. You'll also take home portions of everything we make throughout the day. A light raw organic lunch will be provided unless otherwise stated.
Note:
If you are new to raw foods, and interested in taking this class, i suggest researching "raw food" and "raw chocolate" online or buying some basic raw food books so that you are familiar with basic methods of raw preparation including using a high speed blender, dehydrator and soaking and sprouting nuts and seeds. This will help you to understand some of the content of the class better, but this is definitely not essential as all questions that arise during the class will be addressed there and then.
Studies have shown that 65% of us are practical learners therefore, 65% of the class is hands on, helping the student to learn and absorb the content on both a practical and theoretical level. You are given a book containing all the recipes and techniques used during the class, plus some extras. Amy is available via email after the class to support you by answering any questions you may have or helping you to problem solve any issues which may arise. You will also be invited to join the private Ooosha... Advanced Raw Chocolate Facebook group, a group designated to those who have taken the class. The Facebook group is a place to get inspiration, share ideas, make new connections and get answers to all your questions.
You will learn professional raw chocolate making techniques including, but not limited to -
- Filled Chocolates; How the professionals do it and the do's and don't when it comes to the fillings you use
- Bonbon Base Recipe from which to create dozens of unique bonbons
- Praline (Prah-lee-Nay) Base Recipe and Sub Recipes
- Professional Tempering Techniques
- Creating Textures in Chocolate to make your chocolates unique and stand out from the rest
- Coloured chocolate for decoration to achieve a professional finish
- *Milk, Dark and *White Chocolate Recipes - * no dairy is used to create these recipes
The cost for this class is £185 and includes a recipe book (30 + pages ) including all recipes made throughout the day (and then some) and written instructions of all techniques covered. You'll also take home portions of everything we make throughout the day. A light raw organic lunch will be provided unless otherwise stated.
Note:
If you are new to raw foods, and interested in taking this class, i suggest researching "raw food" and "raw chocolate" online or buying some basic raw food books so that you are familiar with basic methods of raw preparation including using a high speed blender, dehydrator and soaking and sprouting nuts and seeds. This will help you to understand some of the content of the class better, but this is definitely not essential as all questions that arise during the class will be addressed there and then.
