Flyout Menu
Login
Profile
My courses

Vanilla, Caramel, and Oat Chocolate Mendiants by Chef Melissa

DURATION

18 minutes

PRICE

$39 (USD)

CATEGORIES

Chocolate Treats
Vegan

On Demand Recipe

0.00 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
SAVE
Buy course for $39

Make silky smooth white vegan chocolate with Chef Melissa Coppel’s Vanilla, Caramel, and Oat Chocolate Mendiants.

Transform Traditional Mendiants into a Plant-Based Delight

This 18-minute on-demand recipe transforms traditional French mendiants into a plant-based delight. They’re made with nutty oat chocolate shells filled with vanilla bean and coconut caramel, and topped with dark chocolate and crunchy pecans.

Professional Vegan Chocolate Treats

Learn shell-making, vegan caramel prep, and assembly techniques for professional vegan chocolate treats today!

Enroll now and master these elegant, dairy-free confections.

PROGRAM

What You Will Master in this Recipe Class

Learn to make Chef Melissa’s vegan oat chocolate mendiants with vanilla caramel and pecans in this 18-minute on-demand recipe.

Key Techniques Covered

  • Nutty Oat Chocolate Shells: Master the art of crafting smooth, vegan shells.

  • Vegan Caramel Prep: Create a luscious vanilla bean and coconut caramel filling.

  • Assembly Techniques: Top with dark chocolate and crunchy pecans for a professional finish.

 

What is included in the recipe?

  • Lifetime access to the recipe video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.
  • Tested recipes and formulations.

 

Recommendations and rules:

  • You will have lifetime access to all other digital files and videos: Video recipe, recipe book, tools and equipment list, photos, and other content in the course.
  • Our On-Demand Recipe Videos are meant to be Demo style, we do not expect students to cook along with us. We feel this is the best way to get the most out of our experience together.

Melissa Coppel

CEO Founder

World-renowned Chocolatier, Melissa Coppel, left her home in Cali, Colombia to study pastry in Argentina before moving to Chicago to attend The French Pastry School in 2006. One of the...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

MORE INFORMATION

VIP

YEARLY / $1,950.00

MORE INFORMATION

CHEF COURSES

VIEW ALL

SAVE
On Demand Class
39 minutes
Molded Bonbons,Techniques

From Idea to Bonbon: Fruit Cake Bonbons

BY Melissa Coppel
SAVE
Hands On
6 days
Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

March 2025 Chocolate Bootcamp with Melissa Coppel and Ramon Morató

BY Melissa Coppel, Ramon Morató
SAVE
Hands On
5 days: March 16-20, 2026
Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Molded Bonbons,Panning,Techniques,Vegan

Spring 2026 Chocolate Bootcamp

BY Melissa Coppel, Ramon Morató
SAVE
On Demand Recipe
50 minutes
Enrobed Bonbons

Passion Fruit Ganache and Vanilla Marzipan Enrobed Bonbons

BY Melissa Coppel
SAVE
On Demand Recipe
43 minutes
Enrobed Bonbons

Rose Tea and Raspberry Enrobed Bonbons

BY Melissa Coppel
SAVE
On Demand Recipe
47 minutes
Candy Bars

S'mores & Rice Krispies Treats Candy Bar Mashup

BY Melissa Coppel
SAVE
On Demand Recipe
37 minutes
Candy Bars

Künefe Candy Bars by Chef Melissa Coppel

BY Melissa Coppel

    Know our chefs

    Melissa Coppel

    CEO Founder
    VIEW CHEF

    Andrés Lara

    Pastry Chef
    VIEW CHEF

    Ramon Morató

    Cacao Barry's Global Creative Director
    VIEW CHEF

    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
    VIEW CHEF

    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
    VIEW CHEF

    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
    VIEW CHEF

    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
    VIEW CHEF

    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
    VIEW CHEF

    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
    VIEW CHEF

    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
    VIEW CHEF

    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
    VIEW CHEF

    David Gil

    Owner of I+Desserts and Pastry Chef
    VIEW CHEF

    Benoît Cornet

    Pastry Chef
    VIEW CHEF

    Yun Eunyoung

    Owner of Garuharu Seoul and Éclair Expert
    VIEW CHEF

    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
    VIEW CHEF

    Gilbert Peña

    Executive Pastry Chef for Joel Robuchon (Las Vegas)
    VIEW CHEF

    Ramon Perez

    Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
    VIEW CHEF

    Karina Rivera

    Pastry Chef
    VIEW CHEF

    Adrian Ciaurriz

    Former Head Chef at Espaisucre & Pastry Chef at Noma
    VIEW CHEF

    Paula Navarrete

    Bean-to-bar Expert at Cacao Latitudes
    VIEW CHEF

    Paul Occhipinti

    Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
    VIEW CHEF