Ecole Chocolat / Master Chocolatier Recipe Development Program
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Chocolate Making

Recipe Development for Chocolatiers - Caramel and Caramelization

The Master Chocolatier Recipe Development Masterclass is an online two week program of intensive, interactive training. It includes live demonstrations of best practices/techniques, live group discussions and supervised recipe development in your own kitchen. By the end of the program, you'll learn to perfect your recipes for caramel and sugar-based fillings. The program will also address vegan/nondairy recipe alternatives.

Next Session: May 24 - June 3, 2022

Those of you who know us know that since 2003, Ecole Chocolat has been committed to providing online professional chocolate learning experiences that are not just a chef doing a demonstration, but focused on engaging, interactive and ongoing dialogue between the instructor and student.

To that end, this Chocolate Masterclass Program includes:

4 live, interactive instructional sessions scheduled on Tuesday and Friday over two weeks. Each live session will be two hours long. All live sessions are recorded, so if you have to miss a live session, don't worry!

Live session dates: Tuesday, May 24; Friday, May 27; Tuesday, May 31; Friday, June 3.

All sessions will take place between 12-2pm PDT. Please adjust for your local time zone in your calendar.

Approximately 6 hours of guided kitchen homework activities and assignments.

Students should be ready to commit to approximately 14 hours of work to complete the program.

Registration fee: $975.00 US

The minimum number of students for the program to run is 6 to a maximum of 12 - we are restricting the number of students in order to make sure each students leaves the program with the tools and advice they need to succeed in making great recipes in the future.

Important Note: Registration Deadline is May 20, 2022

When you're ready to pay your registration fee of $975.00 please click here: REGISTER NOW

Making caramel

What Will I Learn?

Two week online program

This program is not just about making caramel and sugar-based fillings. It’s about understanding caramel and sugar work at a scientific level and collaborating LIVE with your instructor, Rich Tango-Lowy and your fellow students to find the best solutions to caramel and sugar-based filling challenges. We will also explore caramels without butter or cream, including fruit juices, tea etc.

Please see Your Learning Experience below for a full description of what you will learn.

What are your biggest caramel challenges? Is your caramel too hard? Too soft? Too runny? By the end of the program you will have developed caramel recipes that meet all your specific flavor, production and keeping limit requirements.   

Pre-requisites: Good understanding of chocolate flavor, chocolate work, and basic making of caramel and other sugar-based fillings.

Richard Tango-Lowy
Airbrush bonbons

Your Learning Experience

Owner Richard Tango-Lowy has been working with chocolate since 1996. He opened Dancing Lion Chocolate in 2007, where he is known for the quality of his bonbons and confections. He is also known for never having the same bonbon in his case twice, so when it comes to recipe development, Rich truly is an expert!

Rich will use a number of learning activities to help you identify your challenges including: live demonstrations of best practices and techniques, live group discussions and supervised recipe development time in your own kitchen. And each live online session will end with some "homework" for you to do in the next two days between live online sessions. All live sessions are recorded, so if you have to miss a session, you can catch up with the recording.

Live Session 1 - Caramel Theory & Basic Caramel Technique
Understanding the science behind making caramel; caramel for flavor extraction and shelf-life; wet vs. dry caramel
2 hr Kitchen Homework Assignment

Live Session 2 - Altering Caramel to Suit Your Needs
Adapting caramel to your flavor, texture & recipe specifications, e.g. with vs. without dairy; using tea, fruit juice etc.
2 hr Kitchen Homework Assignment

Live Session 3 - Caramelization Techniques for Fillings
Understanding the science of caramelization to create perfect fillings
2 hr Kitchen Homework Assignment

Live Session 4- Caramel in Truffles & Bonbons
Ingredients; shelf-life water activity; flavor release and development; learning to experiment


This program is delivered in English.

Again, please note that this program is focused on recipe development for fillings - not chocolate work. So there will be no instruction on tempering, enrobing, molding or decorating bonbons. We expect you to already be experienced in those skills.

An understanding of basic chocolate work including tempering, molding, enrobing as well as having made caramel.

Master Chocolatier Program certificate:

Students completing the Masterclass with a 70% or more on assignments will receive a digital Ecole Chocolat Master Chocolatier Certificate of Achievement.

Salted Caramel Chocolate

What our graduates have to say

"I would give this program a 5 [out of 5 possible], far exceeded my expectations. I not only learned how to consistently make good caramel, but I feel more confident in doing so. I learned a new technique (cloud caramel) which is amazing. Because of Chefs Rich and Donna's positive energies and feedback, I feel excited about trying new flavor profiles. I am grateful to them. Thank you!"
Diane, 2021 Program

"The knowledge that both Rich & Donna have. They very clearly work well together and love what they do. It comes across and they ignite excitement into wanting to try everything. Having discussions and then a visual of how to prepare, with explanations along the way, is incredibly helpful. Both take the time to answer questions during the live sessions and respond to questions in the online forum. It was intense and worth the investment!"
Judy, 2021 Program

“I have taken classes with Rich before and I know they are very informative. I was not sure going into this class being such a short 4 class program how much I was going to get out of this. All I can say is foot in mouth I should have known better - the class was life changing for me. It made me understand more about the science behind it and how to work with that science to formulate things I never would have thought possible. It def exceeded my expectations”
Nicole, 2021 Program

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Cancellation policy

You can cancel from the Recipe Development Program up to five days before the registration deadline. A refund of your registration fee, minus a 10% administration fee, may take approximately 10 working days to process. Because our programs are usually full, and in order to make sure all students are committed, on the start date of your program your registration fee becomes non-refundable and non-transferable to another session (except in extraordinary circumstances).

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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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