The Ultimate Caramel Class

Ultimate Caramel Class is a definitive deep dive into one of the most versatile and challenging ingredients in the pastry world. In this comprehensive 4-hour and 56-minute masterclass, Chefs Melissa Coppel and Andrés Lara combine their expertise to deconstruct the technical boundaries of sugar work. Joining the Ultimate Caramel Class means mastering the precision required to manipulate the Maillard reaction, ensuring that every batch of caramel achieves the exact depth of flavor, color, and texture needed for professional-grade applications.

Thermodynamic Precision and the Science of the Ultimate Caramel Class

The technical foundation of the Ultimate Caramel Class focuses on the complex relationship between temperature, fat emulsification, and $A_w$ (Water Activity). Throughout this program, you will learn how to stabilize various types of caramel, ranging from the traditional chewy textures to the ethereal lightness of “caramel clouds.” This Ultimate Caramel Class provides the engineering framework to manage moisture migration, a critical skill when integrating caramel into multi-component chocolate bars or delicate tarts, ensuring that the final product maintains its structural integrity and shelf stability over time.

Creative Applications across Pastry and Chocolatiering

Innovation is the cornerstone of the Ultimate Caramel Class, as it explores nine signature recipes that push the limits of conventional confectionery. You will delve into the creation of the famous PB&J dragées, learning how to adapt caramel for panning processes, and discover how to layer flavors in sophisticated tarts. The Ultimate Caramel Class guides you through the process of infusing caramels with diverse ingredients, teaching you the systems to balance acidity and fats so that the caramel remains an elegant vehicle for flavor rather than just a source of sweetness.

Professional Scaling and Production Systems

Efficiency is paramount in a professional kitchen, and the Ultimate Caramel Class addresses the logistics of scaling these complex recipes for high-volume production. Chef Melissa and Chef Andrés share their insights on wrapping techniques, environmental control, and the mechanical properties of caramel used as both a center and a decorative element. By the end of the Ultimate Caramel Class, you will have acquired the technical versatility to apply these methods across your entire product line, from boutique bonbons to high-end plated desserts.