Chewy and Soft Caramels Class curricula represent one of the most technical pillars of professional confectionery, where the mastery of temperature and fat emulsification determines the success of the final bite. In this 1-hour and 50-minute specialized on-demand session, Chef Melissa Coppel guides you through the complex thermodynamics of sugar work to achieve the perfect “chew.” Joining this Chewy and Soft Caramels Class means moving beyond basic recipes to understand how the Maillard reaction and the addition of different dairy and nut fats affect the viscosity and stability of your caramel mass.
What is included in the class?
Recommendations and rules:
CHEF COURSES
