Join us to learn to create elegant and luscious chocolate desserts that just happen to be vegan and gluten-free. Chef Fran Costigan will share her secrets and tips to making rich, deeply chocolaty desserts that will dazzle your guests.
You’ll learn how to use Valrhona’s exquisite dark chocolates, and make several delicious desserts you can take home or enjoy right there at the school. Valrhona is excited to have Vegan Chef Fran Costigan and her guest Chef, Carolina Molea, Pastry Chef Instructor from Mariano Moreno Culinary School join us to share their tips and tricks for mind-blowing vegan and gluten-free desserts you won’t even realize are eggs, milk, and gluten-free.
Featured Recipes Include:
Bittersweet Chocolate Mousse with Fleur de Sel
French Chocolate Mousse with COCOA NIBS and CARAÏBE 66%
Chocolate Tarts with Chocolate Cream, Cacao Gelée, and French Meringue