Raw Chocolate Mania!
Even though it ended yesterday, we’re still on a major cacao high from the completion of our first ever, Raw Chocolatier Training.
A few months ago, when we approached Sayuri Healing Foods about selling Elevated Cacao in their shop, we played with the idea of maybe having a few small chocolate-making classes at their Academy. We tested the waters with a couple of masterclasses—and the sheer amount of joy, laughter, and chocolate fun we had in those classes prompted us to think about something that lasted a bit longer; thus, the 1-week certification was born.
We were extremely blessed to have an absolutely amazing groups of students. 7 incredible women came together from all corners of the globe to delve into the fascinating topic of raw cacao. The students were lucky to learn from two incredibly gifted teachers: Paul and the fabulous Ella of Sayuri Healing Food.
Paul led most of the technical chocolate-making sessions—teaching students all about tempering, pralines, enrobing, and decorating. Ella lent her years of experience as a professional raw chef—weighing in on savory and dessert-based uses of cacao, as well as providing an overall steady and knowledgeable presence. In short, these students got a chance to learn from the masters.
We started off the week by diving deep into what raw cacao is, where it comes from, and how to ethically source ingredients when making chocolate. From there, the students started to get their hands dirty, making simple and tempered chocolate, pralines galore, breads, cakes, ice-creams, even body products.... Seriously, we had so many sweets we didn’t know what to do with ourselves.
Midweek, we all took a trip to the Elevated Cacao factory for a dipping and decorating bonanza. There was colored coconut confetti and candied nuts galore. Rolf, founder of Ubud Raw, was also kind enough to lend his time to the students—showing them around his shop and sharing the incredible story of Ubud Raw.
The week concluded with a show-stopping presentation of each student’s chocolate plate; needless to say, Paul and I were blown away. These desserts looked like something out of a fine-dining restaurant—and tasted even better. By that point, we had made so much chocolate, we were nearly drowning in it. Lucky for us, Sayuri had thought ahead and invited guests to our Choco-Madness party—giving loads of people a chance to see and taste what the students worked on all week. It was a blast.
Paul and I were, of course, very proud of the students and all they were able to accomplish in just one, short week. But more than that, I think we felt an extreme sense of gratitude to be able to share our knowledge, to have fun with such an open-hearted group of people, and to collaborate with Sayuri and Ella as part of the amazing community they have created at Sayuri Healing Food. The whole week warmed our hearts in a major way.
Needless to say, we’re now counting down the days until the next training. We’ve still got spaces left in our next Level 1, Raw Chocolatier Course, taking place Dec 16-Dec 22.
We hope to see you there!