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: Spring 2025

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, April 30; Friday, May 3; Tuesday, May 7; Friday, May 10.

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.

A downloadable recipe book

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.

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

"This course exceeded my expectations. Rich and Donna are true experts in what they are teaching. I don't think there was a question asked that they were unable to answer. It is so interesting to hear about some of the flavour combinations that they come up with."
Lindsay, 2024 Program

"I will be creating/developing new recipes to go along with our current selection. Yes! I love the recipes provided with percentages of ingredients as a starting point for experimentation and development. Sugar decomposition is cool-plenty of material to read and watch in order to keep practicing and experimenting -personalties, knowledge and experience of the chefs -straightforward and relatable to the work we do in our kitchen -question/answer from group participants was helpful. 4=exceeded my expectations I have learned Basic Dry Caramel Method and Cloud Caramel Formation, two processes that I believe will enhance creativity in our kitchen."
Sarah, 2024 Program

"Yes - I really liked the hints about making dry caramel - I am much more comfortable now with the process. Yes - very much - I am very excited to try new things now. Hints about making dry caramel and difference with wet method. Also recipe development with cloud caramel."
Polly, 2024 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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