In this E-book, Chef Coppel turns her attention to caramel!
From the Sea Salt Caramel that earned her a mention in the New York Times to the Hazelnut Caramel Ganache that reminds her of one of her childhood favorites, arequipe, this e-book is a curated selection of the history of caramel, its complementary flavors, and 10 recipes that will elevate all your bonbons, confections, and pastries.
Looking through the pages of the book, you will find pictures of the ingredients, methods, and tips that Chef Melissa follows, as well as the anecdotes that have informed her love of caramel.
Get your copy today!
