Using a Ganache Glaze on a cake, you do a crumb coat first, then a top layer. How many layers could you do if those two layers don't cover the cake adequately? Or is the glaze too thick?

Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for a discussion and practical information about chocolate. We’ll explore its many forms, functions, and best uses in vegan desserts. From types of cocoa powder to bars, fèves, and chips, you’ll learn how to choose the right form for specific recipes and how chocolate behaves in batters, creams, and glazes. Chef Fran will cover melting and tempering basics as well. Common problems, including seized or overheated chocolate, will be looked at. Expect to learn how to choose quality chocolate and what labels really mean, as well as some fixes for common mistakes. Bring your queries and questions about chocolate, Fran will be ready!