In this 4-hour specialized on-demand session, Chef Melissa Coppel reveals the technical systems required to formulate high-end vegan sweets without compromising on texture or shine.
Joining this Vegan Chocolate Class means mastering the balance of plant-based couvertures, where the interaction between alternative fats and solids (like cocoa or freeze-dried fruit) must be precisely engineered to replicate the traditional smoothness, “snap,” and melting profile of dairy-based chocolate.
Fruit, nuts, and even bread serve as the main inspiration for a collection that expands the definition of chocolate in surprising flavor combinations made to pique your customer’s interest, such as a Strawberry Ganache, Pistachio Praliné Vegan Molded Bonbon, or a Sourdough Bread Chocolate (made from scratch) with Sea Salt and Almonds.
The class includes six recipes brimming with creativity and attention to flavor, using bean-to-bar techniques and Chef Melissa’s acclaimed use of gloss and attention to detail to achieve outstanding and delicious plant-based confections.
Enroll today to start your vegan chocolate line!
What is included in the class?
Recommendations and rules:
CHEF COURSES
