Vegan Pistachio Couverture Bars

If you think table-top melangers are only good for refining dark chocolate or making pralinés, think again!

With these Pistachio Vegan 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 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 as an invitation to start exploring the possibilities of homemade vegan chocolate couvertures. Enroll today!