Raw Chocolate Making With Chocomama Level 2 from Udemy

If you have completed Raw Chocolate Making With Chocomama and are ready now to raise your creations to new heights, Raw Chocolate Making With Chocomama Level 2 is just what you need. You will already have a strong and solid foundation for your chocolate making and on this course, Raw Chocolate maker, Sue Frisby, shows you how to build and expand on that. She will show you how to make raw inclusions from high quality natural ingredients that will enhance your chocolate even further. You will learn how to create a gluten-free crunch for your chocolate, with candied buckwheat, as well as creating the most amazing textures as you sweeten and add flavour to a variety of nuts. One of the star ingredients is coconut, which you will use as a base for coloured inclusions. You will then go on to create pink, yellow and green chocolate-covered raw 'biscuits', using high quality, natural ways of achieving colour.

Sue is always looking for ways of creating the most delicious and healthy chocolate possible, and on this course you will learn how to make low-sugar chocolate, both tempered and untempered. If you or your loved ones are on a keto or low-carb diet or you simply want to have more options for healthy treats for your family, you will find this section really useful.

And for those lovers of deep, dark, rich, pure chocolate, there is a special section that shows you how to make chocolate from cacao paste ~ it's possible you may never go back.

What's inside

Learning objectives

Raw chocolate techniques
Why raw chocolate benefits from added textures and flavours
How to create raw candied buckwheat for use in raw chocolate
The use of natural, high quality flavours in raw chocolate, including from plants that you may have in your garden
Why some nuts benefit from 'activation'
How to activate and candy nuts to use in raw chocolate
How to create texture and colour using coconut to include in your raw chocolate
Low-sugar raw chocolate making

Low-carb raw chocolate making
How to make pure 100% cacao chocolate
Raw chocolate from cacao paste
How to make your own sweetener from mulberries
How to make raw 'biscuits'
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Raw chocolate techniques
Why raw chocolate benefits from added textures and flavours
How to create raw candied buckwheat for use in raw chocolate
The use of natural, high quality flavours in raw chocolate, including from plants that you may have in your garden
Why some nuts benefit from 'activation'
How to activate and candy nuts to use in raw chocolate
How to create texture and colour using coconut to include in your raw chocolate
Low-sugar raw chocolate making
Low-carb raw chocolate making
How to make pure 100% cacao chocolate
Raw chocolate from cacao paste
How to make your own sweetener from mulberries
How to make raw 'biscuits'
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Show less

Syllabus

Introduction

Why texture and flavour is important

Understand the importance of adding texture and flavour in Raw Chocolate and create their own special raw inclusions for their chocolate

Traffic lights

Read about what's good

what should give you pause

and possible dealbreakers

Explores techniques for creating low-sugar and low-carb raw chocolate, catering to health-conscious individuals or those with dietary restrictions

Builds upon existing knowledge of raw chocolate making, making it suitable for those who have completed the Level 1 course or have equivalent experience

Focuses on using high-quality, natural ingredients, which aligns with the values of individuals seeking healthier and more sustainable food options

Requires prior experience with raw chocolate making, which may exclude absolute beginners without a foundation in basic techniques and principles

Teaches how to make sweetener from mulberries, which may require access to mulberry trees or specialized suppliers, potentially limiting accessibility

Features the use of cacao paste, which may require specialized equipment or sourcing, potentially adding to the cost and complexity of the recipes

Reviews summary

Advanced raw chocolate inclusions and healthy options

According to learners, Raw Chocolate Making With Chocomama Level 2 is an excellent progression from the first course, allowing students to take their skills to the next level. Students particularly appreciated learning how to create unique textures and flavours using raw inclusions like candied buckwheat, activated nuts, and coloured coconut. The sections on making low-sugar and keto raw chocolate were highlighted as particularly valuable for those with dietary needs. Working with cacao paste provided a deeper understanding of chocolate making. Overall, the course is seen as providing clear instruction and empowering learners to create healthy, delicious raw chocolate variations.

Deep dive into chocolate making.

"Making chocolate directly from cacao paste felt like a true next step."

"The section on 100% cacao was fascinating and challenging."

"It gives you a real appreciation for the raw material."

Instructor explains techniques well.

"Sue's instructions are always easy to follow, even for the new techniques."

"The demonstrations were clear and helped me visualize the steps."

"She breaks down complex processes into manageable parts."

Creative ways to add texture.

"The candied buckwheat was a revelation, adding such a great crunch!"

"Learning to activate and candy nuts opened up so many possibilities for texture."

"Loved the idea of using coloured coconut for vibrant, fun chocolates."

Excellent for dietary needs.

"Finally, methods for delicious raw chocolate that fit my keto diet."

"The low-sugar techniques are a lifesaver for making healthier treats for my family."

"Using yacon syrup was a great tip for reducing sugar without sacrificing taste."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Raw Chocolate Making With Chocomama Level 2 with these activities:

Review Chocolate Tempering Techniques

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Reviewing chocolate tempering techniques will ensure a solid foundation for the advanced raw chocolate making skills taught in this course.

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Research different chocolate tempering methods.
Practice tempering small batches of chocolate.
Document your observations and results.

Read 'Bean-to-Bar Chocolate: America's Craft Chocolate Revolution'

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Reading this book will provide a deeper understanding of the chocolate-making process, from bean to bar, which will enhance your appreciation for raw chocolate making.

View Bean-to-Bar Chocolate: America’s Craft... on Amazon

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Obtain a copy of 'Bean-to-Bar Chocolate'.
Read the book, taking notes on key concepts.
Reflect on how the information relates to raw chocolate making.

Experiment with Low-Sugar Sweeteners

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Experimenting with low-sugar sweeteners will allow you to master the low-sugar chocolate techniques taught in the course and develop your own unique recipes.

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Research various low-sugar sweeteners suitable for raw chocolate.
Source a selection of low-sugar sweeteners.
Create small batches of raw chocolate using each sweetener.
Evaluate the taste, texture, and overall quality of each batch.

Four other activities

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Document Your Raw Chocolate Creations

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Creating a visual record of your raw chocolate creations will help you track your progress, refine your techniques, and share your passion with others.

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Photograph each raw chocolate creation.
Write a brief description of the ingredients and process.
Share your creations on social media or a personal blog.

Read 'The Art of the Chocolatier'

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Reading this book will broaden your understanding of chocolate artistry and inspire you to create more visually appealing and delicious raw chocolate creations.

View The Art of the Chocolatier on Amazon

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Obtain a copy of 'The Art of the Chocolatier'.
Read the book, focusing on techniques applicable to raw chocolate.
Experiment with adapting traditional techniques to raw chocolate making.

Explore Raw Chocolate Recipe Tutorials

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Following raw chocolate recipe tutorials will expose you to new techniques, flavor combinations, and presentation ideas, expanding your raw chocolate making skills.

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Search for raw chocolate recipe tutorials online.
Select a variety of tutorials to follow.
Replicate the recipes, paying attention to the techniques used.
Adapt the recipes to your own preferences and ingredients.

Develop a Raw Chocolate Recipe Book

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Creating a raw chocolate recipe book will solidify your knowledge, showcase your skills, and provide a valuable resource for yourself and others.

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Compile your favorite raw chocolate recipes.
Write clear and concise instructions for each recipe.
Photograph each finished recipe.
Design and format your recipe book.
Share your recipe book online or in print.

Career center

Learners who complete Raw Chocolate Making With Chocomama Level 2 will develop knowledge and skills that may be useful to these careers:

Chocolatier

A chocolatier is an expert in crafting chocolate confections, and this course offers valuable techniques for working with raw chocolate, including creating unique textures and flavors. The course helps build a foundation for a chocolatier by teaching how to make inclusions from high-quality natural ingredients, and how to create gluten-free crunch. A chocolatier would find the course's emphasis on low-sugar and low-carb options particularly useful. This course also teaches how to make 100% cacao chocolate from cacao paste, which helps to further refine skills related to chocolate making. The course is relevant for any chocolatier who desires healthier, more natural options for their craft.

See salaries and explore the career path for Chocolatier

Pastry Chef

A pastry chef creates a range of desserts, and raw chocolate making, as taught in this course, provides new techniques and ingredients for use in desserts. The course helps a pastry chef expand their understanding of working with raw chocolate, creating textural elements, and incorporating natural flavors. A pastry chef could benefit from the instruction on making raw candied buckwheat for crunch and how to sweeten nuts for various textures. The course's focus on low-sugar and low-carb options allows a pastry chef to cater to customers with dietary restrictions. The course’s unique approaches to naturally colored inclusions of coconut will help a pastry chef create novel desserts.

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Recipe Developer

A recipe developer creates new and interesting recipes, and this course offers a wealth of knowledge on raw chocolate that would be valuable during recipe creation. The course may be useful to a recipe developer by introducing techniques for creating raw inclusions, adding unique textures, and using natural flavorings. A recipe developer will also learn how to work with low-sugar and low-carb options, and how to use cacao paste when creating chocolate. A recipe developer seeking to incorporate healthy chocolate options into their work will find this course particularly valuable. The course's techniques can greatly aid a recipe developer.

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Food Product Developer

A food product developer is responsible for designing new food items; this course may be useful in the development of innovative raw chocolate products. The course introduces concepts of textures and flavors, techniques such as creating raw candied buckwheat, and working with natural colors. A product developer can use the course’s teachings to create low-sugar and low-carb chocolate options. The course also covers how to make 100% cacao chocolate, which would be useful for a product developer aiming for richer chocolate products. The breadth of techniques taught in this course can aid in a food product developer's work.

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Small Business Owner

A small business owner manages and operates a business, and this course provides skills that can be used in operating a raw chocolate confectionary. The course will help a small business owner by teaching how to make raw chocolate, low-sugar and low-carb options, and how to create unique textures and flavors. The course offers a set of skills that a small business owner can apply in their work, especially if they specialize in chocolate products, baked goods, or confectionery. A small business owner could also use this course to expand their current offerings or to create completely new concepts. The techniques and knowledge from the course will be beneficial to a small business owner.

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Confectionery Retailer

A confectionery retailer manages sales of sweet treats, and the information in this course will help a retailer to make informed decisions about raw chocolate products. The course may help a retailer by covering techniques for making raw candied buckwheat, activating and candying nuts, and creating textural elements with coconut. A confectionery retailer can use this knowledge to better understand and promote low-sugar and low-carb options. The course's teaching of 100% cacao chocolate preparation will be beneficial in understanding the market for high-quality chocolate. The knowledge from this course can inform a confectionery retailer in choosing and marketing raw chocolate products.

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Culinary Arts Instructor

A culinary arts instructor teaches various cooking and baking skills, and this course will provide key skills that can be passed on to students. The course will help a culinary arts instructor by covering raw chocolate techniques, including how to make candied buckwheat and activate nuts for use in chocolate creations. A culinary arts instructor will be able to teach students how to create different textures using coconut and flavors with natural ingredients. The course introduces low-sugar and low-carb options, which is helpful for those who want to teach health-conscious students. Instructions on how to make 100% cacao chocolate will round out the skill set of a culinary arts instructor.

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Food Blogger

A food blogger creates and shares food-related content, and this course offers advanced techniques in raw chocolate making, which are helpful for generating interesting blog posts. The course will help a food blogger by demonstrating the creation of raw inclusions, using natural flavors, and creating textures with coconut. A food blogger may find the course’s coverage of low-sugar and low-carb options particularly beneficial when sharing healthy recipes. The course also covers making chocolate from cacao paste which will provide a food blogger with unique content. The skills acquired in this course can add value to a food blogger’s content.

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Baking Instructor

A baking instructor teaches others how to bake; this course offers valuable knowledge and skills regarding raw chocolate preparation. The course will help a baking instructor by teaching how to create raw inclusions using high-quality ingredients, how to create a gluten-free crunch, and how to naturally color coconut. A baking instructor may also benefit from the low-sugar and low-carb chocolate techniques demonstrated in the course. Baking instructors can use the techniques taught for 100% cacao chocolate to instruct students. The course content can enhance what a baking instructor can teach.

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Restaurant Owner

A restaurant owner is responsible for the overall management of a restaurant, and this course provides new ideas for innovative dessert options involving raw chocolate. A restaurant owner can use the course’s content to innovate on menu items, particularly by implementing the techniques for creating raw inclusions. A restaurant owner will benefit from the course’s focus on low-sugar and low-carb options when catering to varied dietary needs and preferences of customers. This course provides techniques that can help a restaurant owner offer 100% cacao chocolate options. The ideas from this course can assist a restaurant owner in running a successful restaurant.

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Specialty Food Retail Buyer

A specialty food retail buyer is responsible for sourcing unique food products for a store; this course will inform their ability to select quality raw chocolate. The course introduces techniques for creating raw inclusions using high-quality natural ingredients, and for creating gluten-free and low-sugar chocolate. A retail buyer would benefit from the course's instruction on working with low-carb ingredients and flavoring. The course also covers the process of making chocolate from cacao paste, which could be used to inform purchasing decisions. The course can help a retail buyer to select the best raw chocolate for their store.

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Nutrition Consultant

A nutrition consultant provides advice about diet and eating habits, and this course will offer knowledge for advising clients about raw chocolate options. The course will be useful to a nutrition consultant by covering how to make low-sugar and low-carb chocolate options. A nutrition consultant can benefit from learning how to create healthy flavorings and textures using natural ingredients. The course's description of making 100% cacao chocolate can be used as a reference point for advising clients. A nutrition consultant working with clients interested in healthier chocolate options will find the course particularly useful.

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Dietitian

A dietitian advises people on nutrition and healthy eating; this course offers a look at making low-sugar and low-carb raw chocolate. A dietitian will benefit from learning how to make healthy chocolate, and the course teaches how to create low sugar options with natural sweeteners such as mulberries. The course is especially helpful in understanding how to incorporate healthy fats through activated nuts. A dietitian who recommends low-carb or keto diets will find the course’s instruction on low-carb chocolate particularly relevant. The course's emphasis on high-quality natural ingredients will help a dietitian educate patients about healthy chocolate options.

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Catering Manager

A catering manager plans and coordinates food for events; this course will help inform their menu planning with new ideas for raw chocolate. The course will help a catering manager by teaching how to create raw inclusions, work with natural flavors, and make low-sugar and low-carb chocolate options. A catering manager will also learn how to make 100% cacao chocolate, which is helpful when working with discerning customers. The knowledge from this course will allow a catering manager to expand their repertoire of chocolate-based options on the menu.

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Wellness Coach

A wellness coach helps individuals achieve their health goals, and this course provides knowledge about healthy raw chocolate and low sugar dessert alternatives. This course may be useful as a wellness coach learns how to create low-sugar and low-carb chocolate options. The course emphasizes the use of high-quality, natural ingredients, which is in line with health principles taught in wellness coaching. A wellness coach will find the information on making 100% cacao chocolate useful in guiding clients toward healthier options when they are craving sweets. The course's content may assist a wellness coach in helping clients with their overall wellbeing.

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Raw Chocolate Making With Chocomama Level 2

What's inside

Learning objectives

Syllabus

Traffic lights

Save this course

Reviews summary

Advanced raw chocolate inclusions and healthy options

Activities

Career center

Reading list

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