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Ultimate vegan shop 2: couvertures, panning and bonbons by Melissa Coppel
CHEF

Melissa Coppel

DURATION

4 hours

PRICE

$500 (USD)

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COURSE

On Demand Class

The Ultimate Vegan Shop Part 2: Bonbons, Couvertures and Panning


In this class, you will dive into the incredible world of glossy vegan bonbons, vegan couvertures, and panning.

Chef Melissa will first teach you how to create your cacao butter colors with natural pigments like spirulina, carrot, and charcoal.

You will also discover unique decoration techniques to create beautiful glossy bonbons that take just a couple of steps.

After the class is over, you will have mastered three bonbon recipes with fillings such as pralinés, caramels, and ganaches.

Then you will learn how to make vegan flavored couvertures that are great for making chocolate shells, bars, mendiants, etc.

Chef Melissa will finish the class by teaching you a delicious and indulgent dragée made with caramelized pecans covered in coffee and oat chocolate.

Enroll now!

PROGRAM
  • Strawberry Ganache | Pistachio Praliné | Vegan Molded Bonbon.
  • Macadamia Ganache and Pineapple Jelly | Vegan Molded Bonbons.
  • Espresso Ganache | Soft Caramel | Vegan Molded Bonbons.
  • Caramelized Pecans covered in Coffee and Oat Chocolate -made from scratch- | Panning.
  • Strawberry and Passion Fruit Chocolate -made from scratch- with Caramelized Sesame Seeds | Chocolate Mendiants.
  • Sourdough Bread Chocolate -made from scratch- with Sea Salt and Almonds | Loaded Chocolate Bars.

 

What is included in the class?

  • Lifetime access to the class video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.

 

Recommendations and rules:

  • Lifetime access to the class video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Classes are Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.Â