Pailleté Fueilletine is a miracle ingredient.
These wafer-based, crunchy bits from Callebaut are one of the most versatile bits of texture you can add to all your giandujas, nut pastes, and other fat-based fillings.
But there’s only one caveat: Feuilletine is not suitable for vegans or people who follow a gluten-free diet.
What better excuse to invent a delicious alternative then?
In this free feuilletine recorded recipe, Chef Melissa Coppel uses a mixture of almonds and vegan butter to show you how to make a delicious, simple, and quick version of this life-saver.
It has a nice nutty flavor and that snappy texture that makes all confections with Feuilletine uniquely satisfying and fun to eat.
What are you waiting for? Discover today how to make it!
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.
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.

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!
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!
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.
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!