Chocolate Masters Hangout #2: Caramel Deconstructed!





The interactive transcript could not be loaded.



Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Jul 11, 2013

Michael Recchiuti, Recchiuti Confections
Wendy Boys, Cocolico
Rebecca Cassity, Serendipity Confections
Beth Tully, Cocoa Dolce Artisan Chocolates
Moderator: Sarah Hartman, Ecole Chocolat Graduate, Brazil

Caramel - Deconstructed!
We've assembled a group of award winning chocolatiers for whom caramel is their life - in all its different forms. Stay tuned for a lively conversation on the challenges of producing a great caramel and what makes a caramel bonbon, well, not just good but great!
Our guest is none other than Michael Recchiuti of Recchiuti Confections whose Burnt Caramels introduced caramel fanatics, of which there is a legion, to a less sweet caramel with whisky-like flavors. Michael perfected that recipe and many others in his factory in the Dog Patch neighborhood of San Francisco.
Our Panelists include: Wendy Boys of Cocolico who has built a stellar reputation as Chef Patisserie before heading out on her own in Vancouver BC, with a line of dessert sauces including the star: Salted Butter Caramel Sauce and chocolates. Her signature chocolate Vanilla Salt Caramels with Peanut Butter & Milk Chocolate Crunch, was named by Vancouver Magazine as one of the "101 Things To Taste Before You Die".
Ecole Chocolat Graduate Rebecca Cassity of Serendipity Confections of Denver, Colorado. Her chewy, buttery caramels are made in small batches, are enrobed in chocolate or naked and come in a variety of flavors such as Fleur de Sel (for which she won the Good Food Award), Sea Salt Caramel (a 2013 sofi Silver Finalist), cinnamon and chocolate.

Beth Tully of Award Winning Cocoa Dolce Artisan Chocolates, Wichita, Kansas brings a love for unique and unusual flavor combinations to all her recipe development. In her line of chocolates are two ganaches flavored with caramel. While it sounds easy, flavoring ganache with a delicate caramel needs care to create a balance - so the chocolate doesn't overwhelm the caramel or vice versa.
Of course we will be tasting caramel during the conversation -- Recchiuti Confections' Fleur de Sel Caramels. Covered in dark chocolate, each chewy caramel is the perfect balance of salty and sweet. The delicate floral notes of Fleur de Sel draw out rich, smoky tones in these caramels. Go grab a box for yourself and join along as we taste and discuss this great caramel bonbon.

  • Category

  • License

    • Standard YouTube License


When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...