Vegan Snickers Bar recreations are often the ultimate test for a plant-based chocolatier. In this structural masterclass, you will learn to engineer a Vegan Snickers Bar that swaps the traditional peanut profile for a sophisticated hazelnut architecture, without sacrificing the iconic “chew” and richness associated with the original candy. Mastering this recipe requires understanding how to stabilize plant-based caramel so it holds its shape when layered with ganache.
Designed for those seeking to elevate nostalgic treats, this course focuses on “Emulsion Stability.” You will learn the systems to produce a Vegan Snickers Bar where the fats from the hazelnut gianduja and the sugars from the caramel bind perfectly, preventing the separation often found in dairy-free confectionery.
The foundation of this Vegan Snickers Bar is the Hazelnut Gianduja and ganache. Unlike the aerated nougat of the commercial version, we opt for a denser, richer base. We explore the tempering of nut pastes and chocolate to create a smooth bottom layer that provides structural support for the heavier caramel above.
We then tackle the Vegan Caramel. You will learn to cook sugars to the precise thread stage and emulsify them with plant-based fats to achieve a “pull” that mimics dairy caramel. This ensures your Vegan Snickers Bar delivers that satisfying, stringy texture in every bite.
Texture contrast is non-negotiable. This section covers the integration of Crunchy Caramelized Hazelnuts. You will learn how to anchor these nuts into the caramel layer of the Vegan Snickers Bar so they don’t displace during cutting or enrobing.
Finally, we discuss the finish. We cover the dipping techniques to coat your Vegan Snickers Bar in a thin, snappy layer of chocolate, sealing in the moisture and extending shelf life. By the end of this tutorial, you will possess a premium product that satisfies both vegan ethics and gourmet standards.
What is included in the class?
Recommendations and rules:
CHEF COURSES
