These vanilla vegan caramels are the perfect treat: they are chewy, aromatic, rich, and irresistible. An excellent and nostalgic product to cater to your plant-based customers, or just about anyone: they are that good.
Course Category: Vegan
Vegan Caramel, Oats & Pecan Mendiants
Traditional mendiants are made with dark chocolate and topped with nuts and dried fruits. But while Chef Melissa loves these rustic French treats, she knows that for a vegan chocolate lover, another dark chocolate bite just won’t cut it! In her decadent version, Chef Melissa creates nutty, molassey oat chocolate shells with brown sugar. She fills each shell with vanilla bean and coconut caramel, and finishes her mendiants with a rich layer of dark chocolate and a crunchy pecan.Â
This brief recipe is a unique way to start inventing your own vegan couvertures and see chocolate from a new perspective!
Vegan Vanilla Ganache | On-Demand Recipe
We think it’s outrageous that vanilla has become synonymous with bland tasting things. With these vegan-coated vanilla bonbons, we want to share our passion for innovative and always delicious recipes that showcase how extraordinary vanilla beans really are. Whether you’re looking for new ways to create ganaches that rethink chocolate making or a treat for your plant-based customers, this recipe is for you. Plus, get all the steps to make the perfect chablon and enrobage!
Vegan Pistachio Bars | Recipe
One bite and a burst of texture and richness follows. Our vegan pistachio bars are designed to bring out the best in these little green gems: their vibrant color and subtle, savory flavor. With these two factors in mind, we make a chocolate-free pistachio ganache that’s rich and smooth, as well as a pistachio and olive oil praliné that adds a bite to this delight.Top it off with some airy and yeasty pretzel pieces and coat it with some deep dark chocolate couverture, and the end result is simply magical!
Oat Chocolate Mendiants | Recipe
Mendiants are a fantastic canvas for all kinds of flavors and toppings; not to mention they’re the perfect place to start your own line or your chocolate journey. In this recipe we bring you an oat-based chocolate that’s vegan and innovative. Made with oats, coconut, and vanilla, and topped with pistachios, roses, and strawberries this is a perfect bite, full of texture and surprise!
Oreo Praliné Bars
Oreo cookies have the power to pique everyone’s interest. But have you ever thought of using these rich cocoa cookies (that we all loved growing up and still do) to make a hazelnut praliné?
Chef Melissa Coppel took this provoking idea to create her Oreo Praliné Bars. With their beautiful, rich color and flavor, these plant-based bars use the black and white cookies to create a hazelnut treat that feels new, exciting, and always comforting.
Vegan Pistachio Ice cream
There’s nothing Chef Andrés Lara enjoys more than summoning his know-how and creativity to create impressive dessert options for every diet choice (gluten free, vegan, paleo) without compromising on flavor and satisfaction. On his latest recipe, he tackles a true crowd-pleaser: pistachio ice cream, but this time, made vegan. An Italian classic, pistachio ice cream is luscious, rich, and aromatic: all qualities that this recipe is careful to showcase! A true joy to eat and share, regardless of your -or your customer’s- dietary preferences!
OD-Vegan Eggless Chewy Caramel
These vanilla vegan caramels are the perfect treat: they are chewy, aromatic, rich, and irresistible. An excellent and nostalgic product to cater to your plant-based customers, or just about anyone: they are that good.
The Ultimate Vegan Shop | Pastry, Ice Cream and Confections
Today, a good pastry or chocolate shop must offer a repertoire of delicious products for customers with a variety of dietary preferences and restrictions.
This class is the perfect opportunity to dive into the incredible world of vegan confections, ice cream, and baked goods.
Chef Andres will focus on teaching you the science behind each ingredient, how to reformulate your current recipes, and how to make accurate substitutions for eggs and dairy with vegan-friendly ingredients to create the same nostalgic products that customers are looking for.
The Ultimate Vegan Shop | Bonbons, Couvertures and Panning
Any good Pastry or Chocolate Shop needs to offer a repertoire of delicious products for customers with different diet preferences or restrictions.
This Class will offer you the perfect opportunity to dive into the incredible world of Glossy Bonbons with Natural Colors, Vegan Couvertures and Panning.
Chef Melissa will focus on teaching you first how to create your own colors using natural pigments like spirulina, carrot and charcoal, then a few unique decoration techniques to get beautiful Glossy Bonbons.
Three different Bonbons will be made during Class with a variety of fillings like praliné, caramel and ganache.Â
Then you will learn how to make from scratch a variety of vegan flavored couvertures great to use when making chocolate shells, bars, mendiants, etc.
Chef Melissa will finish the Class teaching you a delicious and indulgent panning product: caramelized pecans coated in coffee and oat chocolate -also made in class- what else can you ask for?