Traditional mendiants are made with dark chocolate and topped with nuts and dried fruits.
But while Chef Melissa loves these rustic French treats, she knows that for a vegan chocolate lover, another dark chocolate bite just won’t cut it!
In her decadent version, Chef Melissa creates nutty, molassey oat chocolate shells with brown sugar.
She fills each shell with vanilla bean and coconut caramel, and finishes her mendiants with a rich layer of dark chocolate and a crunchy pecan.
This brief recipe is a unique way to start inventing your own vegan couvertures and see chocolate from a new perspective!
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
9001 W Sahara Ave
Las Vegas, NV 89117
O: +1 702-850-4118
F: +1 725-251-6670
info@melissacoppel.com
