Upcoming class dates:
June 22nd 2013, 11am-4pm - London, Brixton
"I had been drooling over Amy"s work for a while and decided to go all the way to UK from Finalnd to learn her tricks. The trip was definitely worth it! Amy has such a huge knowledge and passion for what she is doing. The atmosphere at the class was just awesome and I learned so many new things, got answers to all of my questions and came up with so many new ideas and inspiration for my own recipe development." Lari - Finland
(Level 1 Attendance Is A Prerequisite)
The Level 1 class has gotten you well prepared for this class! We will play on all the basic, fundamental techniques you learned in Level 1 and blow your mind in Level 2 with what can be accomplished with raw chocolate. As I was developing this class, my mind was being blown and I have worked with raw chocolate for 7 years! You are not only going to acquire new base recipes and more chocolate base recipes, but you will deepen your relationship to chocolate by learning some basic "chocolate working" techniques.
As with the Level 1 class, you will be invited to join a private Facebook forum exclusive to Level 2 students only where you can get quick advice, inspiration and information galore! Amy is always available to help you on your journey and this will be no different. You will have FREE online support and communication with Amy after the class, if you should need/desire it.
The Level 1 class has gotten you well prepared for this class! We will play on all the basic, fundamental techniques you learned in Level 1 and blow your mind in Level 2 with what can be accomplished with raw chocolate. As I was developing this class, my mind was being blown and I have worked with raw chocolate for 7 years! You are not only going to acquire new base recipes and more chocolate base recipes, but you will deepen your relationship to chocolate by learning some basic "chocolate working" techniques.
As with the Level 1 class, you will be invited to join a private Facebook forum exclusive to Level 2 students only where you can get quick advice, inspiration and information galore! Amy is always available to help you on your journey and this will be no different. You will have FREE online support and communication with Amy after the class, if you should need/desire it.
This class will cover, but not be limited to, the following :
-"Bean to Bar" Chocolate - what's and how to's answered and demonstrated
- Caramac (white chocolate with a vanilla and toffee flavour)
- Ganache using a variety of liquids including water, juice and nut milk in dark, milk and/or white chocolate
- Bon bons will be explored further by making "cookie dough" bonbons - a fantastically versatile base recipe
- Creme Centered Chocolates - Peppermint Paddies, Violet Cremes, etc... - another base recipe with endless possibilities
- Chocolate Work - working with chocolate to create 3D objects and hollow 3D objects using moulds and other mediums
The price for this class is £185. A light lunch will be included and you will take home portions of what we make throughout the day.
As with the Level 1 class, all of these recipes and techniques are bases from which dozens of recipes can be created. This book will provide sub recipes in categories such as ganache, bonbons and cremes, plus lots of helpful information and techniques.
-"Bean to Bar" Chocolate - what's and how to's answered and demonstrated
- Caramac (white chocolate with a vanilla and toffee flavour)
- Ganache using a variety of liquids including water, juice and nut milk in dark, milk and/or white chocolate
- Bon bons will be explored further by making "cookie dough" bonbons - a fantastically versatile base recipe
- Creme Centered Chocolates - Peppermint Paddies, Violet Cremes, etc... - another base recipe with endless possibilities
- Chocolate Work - working with chocolate to create 3D objects and hollow 3D objects using moulds and other mediums
The price for this class is £185. A light lunch will be included and you will take home portions of what we make throughout the day.
As with the Level 1 class, all of these recipes and techniques are bases from which dozens of recipes can be created. This book will provide sub recipes in categories such as ganache, bonbons and cremes, plus lots of helpful information and techniques.
