info@artchocolat.com     (0) 9717493335    artchocolat

A one-ingredient wonder, a bit of culinary magic, and a lot of fun! Join us for a sensual masterclass on how to make caramel in all shades of delicious – from candies, brittle, and toffee to chocolate and ganaches, as well as sweet and savoury sauces.

Course Duration: 2 days
Tue/Wed, 17-18 Apr 2018 :: 10am – 1pm
TBD, Greater Kailash, New Delhi
Rs 6500 per person

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Caramel is the gentle golden colour of a setting harvest sun; the warmth of a squeezed embrace; the easy melting of two souls into one and a taste that lingers even when everything else has melted away. Once tasted it is never forgotten.

What is Caramel?

Some people call it a chewy candy that melts on the tongue. Others describe it as a pastry glaze or a creamy sauce for dessert. For many it is the glassy coating of their favourite peanut "chikki", or the gooey centre filling of a Cadbury Eclairs. Caramel is all that - and more. No matter how you define it, homemade caramel is both simple and special. Armed with a candy thermometer, a sturdy pot, and our recipes, you’ll be able to create caramel like a pro every time.

Caramel Recipes & Techniques

Vanilla Sea Salt Caramel, English Toffee, Strawberry Caramel, Caramelised Baileys Truffle, Classic Caramel Sauce, Wet Caramel Method, Dry Caramel Method.