Chef Chocolatier and consultant in Beverly Hills, United States

Kriss Harvey

What's included?

  • 1h 15 min HD video
  • 5 recipes
  • 16 lessons
  • Course certificate
  • Audio: English

EnglishEnglish, Spanish, Italian, French, German, Chinese, Portuguese, Russian

Watch Intro Video

Create chewy salted butter caramels and unique pate de fruit using purees, chocolate and spices

Work with fruit purees, chocolate and spices to create chewy salted butter caramels and unique pate de fruit.

Chef Kriss Harvey will show you how to create fruity, tangy, salty, buttery and chocolate chewy caramels that you can wrap in cellophane for sale, offer as petit fours in your restaurant, or gift and enjoy at home.

Kriss will demonstrate his new pâte de fruit with unusual additions such as chocolate and spices, including his much coveted recipe for chocolate and raspberry pate de fruit.

Kriss is an award winning pastry chef and chocolatier who has trained with some of the best confectioners in the world. He will explain the step by step of these deceptively simple, yet highly technical creations, so that you can understand the role of each ingredient, and the essential technical information needed to execute these types of confectionery with success.

Course curriculum

What you'll learn

Understand the essential ingredients, techniques and temperatures

You will learn essential technical information about the proper usage of pectin, the role of acid in sugar candies, and the importance of sugar temperatures, in order to produce salted butter caramels and pate de fruits with correct textures. 

You will discover five of Kriss Harvey’s confectionery recipes, including exotic mango and passionfruit caramel, chocolate salted butter caramel, and a luxuriously smooth raspberry and chocolate pate de fruit. In addition, you will explore how to adapt and convert a recipe for versatility, giving you the freedom to create your own sugar candies.

Who is it for?

Professionals who would like to advance their skills, expand their product range, or offer indulgent petit fours reminiscent of childhood, with a touch of luxury, as well as pastry enthusiasts who would like to learn more.

What you'll need

  • Mold 34 x 34 x 1 cm or caramel rulers 
  • Silpats
  • Heatproof spatulas
  • Candy thermometer
  • Refractometer 
  • Large pans with a heavy base


Chef Chocolatier and consultant in Beverly Hills, United States

Kriss Harvey

Kriss Harvey studied under the tutelage of Master Chocolatier Pascal Janvier. With a desire to fine-tune his knowledge in French pastry, he moved to Paris, where he studied with legendary pastry chefs Christophe Felder at the Hôtel de Crillon and M.O.F. Emmanuel Ryon of École Gastronomique Bellouet Conseil. He continued his international experience training with Pastry Chef Oriol Balaguer. He also studied with M.O.F. chocolatier and confectioner, Pierre Mirgalet. Throughout his career, Kriss Harvey assumed pastry positions at some of America’s finest establishments, including The Ritz-Carlton Pentagon City, The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago, Bartolotta Ristorante Di Mare at the Wynn Resort in Las Vegas, and the SLS Hotel at Beverly Hills before making chocolate his sole purpose at andSons Chocolatier, Beverly Hills, CA.

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