Amy Levin Course Review | Raw Revive

Anyone who follows me knows how much I LOVE Amy Levin’s work. I’m sure most would agree she is the best raw chocolatier and raw pastry chef in the world.

Amy Levin is the UK’s leading raw chocolatier. Her expertise in raw chocolate is unparalleled as she consistently breaks boundaries in the raw chocolate and dessert arena.

Amy is a classically trained professional chef and has been a professional raw chef for over 16 years. Read Amy’s bio here.

I started taking her online classes in 2015 and since have completed all 4 levels of The Raw Chocolatier, Raw Desserts at Home and was lucky enough to attend a private class at her home in London, on Candy Bars.

Her free recipes she shares on her website are beautiful, creative and of course tasty! Amy is very generous with information and her raw dessert recipes are out of this world! Here are pics of some recipes I have made from her site:

In her Raw Chocolatier course, I learned how to make beautiful stone-ground tempered chocolate bars, truffles, pralines and more.

There is nothing more satisfying than a perfect tempered chocolate bar. Tempered chocolate is smooth, shiny and has a “snap” quality. Also, more durable, tempered chocolate won’t melt at room temperature.

A couple of years back, I set up a farmer’s market business in Edmonton, AB. It was fun, but chocolate like this requires a lot of labour and it was difficult to keep up on my own.

Here are pictures of some of my creations I was able to create from learning her techniques:

Amy recently came out with level 5 in her Raw Chocolatier course I am dying to purchase and will be coming out with an advanced online pastry course soon I CANNOT WAIT for!

Live courses Amy currently offers:

• Fundamentals of Raw Chocolate
• Advanced Raw Chocolate
• Raw Cakes Masterclass
• Advanced Raw Pastry
• Candy Bars Masterclass

I was lucky enough to attend a private Candy Bar Masterclass at her home in London, September 2018. The class was 4 hours and jam-packed with recipe demonstrations and some hands on.

After class I received a full recipe manual which was more than just recipes. This manual is 60 pages and filled with information such as; anatomy of a candy bar, working with stone-ground chocolate, different hollowed shell recipes, biscuit recipes, fruit caramels, emulsified caramels, pralines, ganache, cremes, garnishes and more!

Her live class was a great learning experience and I would highly recommend anyone attend if you have the chance.

If you are interested in learning how to create refined-sugar free, no-bake, gluten-free, nutritious dessert and chocolate then look no further than Amy’s courses.

As an industry leader, she is continually learning and refining her skills to bring you the best content. Her passion for this niche really reflects in her creative work.

Because of Amy, raw desserts and chocolate have become my passion and have taught me to really improve my skills. I love to create challenging, advanced dessert recipes (and love eating them too).

Here are some pics of my recent dessert creations I teach in my courses: