Designed for chocolatiers and pastry chefs looking to diversify their product line, Chef Melissa’s marshmallows class focuses on texture precision and flavor exploration.
This means moving beyond the basic “sugar and gelatin” mix to understand the proper marshmallow formulation required for professional chocolate confections and enrobing.
The secret to a world-class marshmallow lies in the whipping and the Aw (water activity) control. Here, you will explore both, as well as the specific “Bloom” of the gelatin and the sugar syrup temperatures needed to create a stable confection.
By the end of this marshmallows class, you will have the expertise to transform a simple treat into a luxury item with 5 recipes by Chef Melissa Coppel.
Some of these marshmallow flavors are:
PB&J Marshmallow: Mastering the incorporation of fatty nut butters and acidic fruit purées into a light foam.
Vanilla Rose Marshmallow: Incorporating fruit purées without overpowering the base.
Caramel Tarts with Caramel: Learning to use marshmallows as a structural component in a multi-texture dessert.
Whether you are selling them as individual cubes or using them as layers in a complex candy bar, with Chef Melissa’s Marshmallows Class, you will do so with the precision of a master confectioner.
Enroll today!
What is included in the class?
Recommendations and rules:
CHEF COURSES
