Two-Layer Raspberry and Exotic Fruit Caramel

Two-Layer Raspberry and Exotic Fruit Caramel confections represent a mastery of texture and temperature. In this advanced confectionery masterclass, you will learn to execute a Two-Layer Raspberry and Exotic Fruit Caramel that delivers a visual and gustatory shock: distinct bands of vibrant red and sunny yellow, each delivering a punch of natural fruit flavor without artificial extracts.

Designed for chocolatiers looking to upgrade their bonbon fillings or petit fours, this course focuses on “Viscosity Matching.” You will learn the systems to produce a Two-Layer Raspberry and Exotic Fruit Caramel where both layers possess the exact same water activity (Aw) and chewiness, preventing the common fault where one layer separates or is harder than the other.