The Vegan Couvertures and Snacks Class is an essential technical program for chocolatiers who want to break free from industrial limitations and master the creation of plant-based chocolate from the bean. In this 3-hour specialized on-demand session, Chef Melissa Coppel reveals the engineering required to replace milk solids with innovative plant-based alternatives, achieving a professional finish and a superior sensory profile. Joining this Vegan Couvertures and Snacks Class means exploring the “Bean-to-Bar” methodology applied to vegan formulations, ensuring that your homemade couvertures possess the necessary fluidity for enrobing, molding, and artistic decoration.
The technical heart of the Vegan Couvertures and Snacks Class lies in the precise manipulation of cacao butter and plant-based proteins to replicate the mouthfeel of traditional milk chocolate. Throughout the program, you will learn to develop unique flavored couvertures, such as matcha, sesame, and lychee, while maintaining the structural integrity needed for diverse applications. This Vegan Couvertures and Snacks Class provides the engineering framework to stabilize these alternative emulsions, focusing on Aw (Water Activity) management and tempering protocols that ensure a high-gloss finish and a satisfying “snap” in every artisan bar or mendiant.
Beyond the base couverture, the Vegan Couvertures and Snacks Class dives into the construction of sophisticated, professional-grade snacks that are both shelf-stable and visually striking. You will learn the systems for building complex textures in products such as vegan rochers, snack bars, and gourmet candy bars, where the balance of crunchy inclusions and silky chocolate is paramount. The Vegan Couvertures and Snacks Class guides you through the process of creating professional finishes using exclusively plant-based ingredients, teaching you how to achieve a boutique-quality presentation that appeals to both vegan consumers and luxury chocolate enthusiasts.
Efficiency and consistency are the final goals of the Vegan Couvertures and Snacks Class, as every recipe and method is designed for a production-heavy environment. You will explore how to scale your bean-to-bar vegan production without losing the precision of the artisanal finish, ensuring that your final assortment is ready for boutique retail. By the end of this Vegan Couvertures and Snacks Class, you will possess a complete technical toolkit to innovate within the plant-based market, delivering signature chocolate snacks that redefine the standards of vegan confectionery with irresistible taste and professional stability.
What is included in the class?
Recommendations and rules:
CHEF COURSES
