With these Vegan Pistachio Chocolate Bars, Chef Melissa Coppel unveils the bean-to-bar techniques that you can use to turn any nut or praliné into delicious dairy-free chocolate.
In this short class, you will make a silky smooth pistachio couverture that brings out the bright color and subtle notes of this beautiful Middle Eastern fruit. With only 5 ingredients.
The class book also includes a simple 70% pistachio praliné recipe that works as the foundation of these eye-catching Vegan Pistachio Chocolate Bars decorated with freeze-dried fruit and dragée halves. But you can use it to add a touch of color and luxurious texture to all your confections and pastries.
Use this 23-minute video as an invitation to start exploring the possibilities of homemade vegan chocolate couvertures. Enroll today!
What is included in this On-Demand class?
Recommendations and rules:
CHEF COURSES
