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Raw Chocolate Meister Advanced
Online Lesson Guide
This is a guide to the tools and materials used in the online lessons, the flow of the lessons, and other information so that you can take the lessons with peace of mind. You will need these to easily make things yourself in the future, so please prepare them.
Meet The Team
[Raw cacao powder]
Choose organic
You can purchase it from Rakuten, Amazon, iharb, etc.
[Raw cocoa butter]
Choose organic
You can purchase it from Rakuten, Amazon, iharb, etc.
[Maple syrup]
Choose organic products. You can buy them from Rakuten, Amazon, Costco, and other supermarkets.
[Tempering spatula]
We recommend using one that comes with a thermometer. You can also use the spatula and thermometer separately, but this will ensure you make the dough without any problems. You can also purchase it on Rakuten.
[Mold]
Silicone ones, which can be found at 100 yen shops, are fine too. There are many different types, so choose the one you like best.
[Dates]
Choose organic products. You can buy them at Rakuten, Costco, etc.
[Vanilla paste]
Organic vanilla paste
[Raw cashew nuts]
You can also purchase it at Tomizawa Shoten.
[Blender (mixer)]
Any blender will do, but the one we recommend is a high-speed blender made by Blentec.
School recommended items with discounts
[Fresh Pistachios]
You can purchase it from Rakuten, Amazon, and other retailers.
Lesson flow
Lesson flow
[Zoom plugin download, etc.]
We will be using Zoom, so please be prepared to play the video on a tablet or PC.
[Check the materials and tools before the lesson]
Start prepping together, measuring out ingredients, preparing pots, bowls, toppings, etc.
[Basic bonbon chocolate]
This time, we will make caramel and put it inside bonbon chocolates. It has a delicious melt-in-your-mouth texture. You can use any mold you like. Preferably, it's best to use a mold that is easy to fill, such as a round, square, or heart.
[Nut butter]
We make butter using cashew nuts, almonds, pistachios, etc. We will send you samples online.
[Lesson learning]
You will learn about tempering and cacao while looking at the textbook we will send you.
[Pouring shaping]
It is poured into molds or trays or applied to fruit.
[Caramel sauce]
Make caramel using dates. You can also make salted caramel.
[Chocolate Fudge / Coconut Fudge]
We'll be making two kinds: chocolate and coconut. Please prepare toppings such as almonds, walnuts, and coconut for each. Freeze-dried strawberries are a great addition and make it even more delicious.
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