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Fran Costigan - Chocolate in Vegan Desserts
From Bars to Chips to Cocoa—What to Use, When & Why
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!
About Fran Costigan
Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.
Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.
For more information, www.francostigan.com.
Tuesday, May 5th, 2026
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Related Video FAQs:
- A vegan baker near us makes delicious desserts. The chocolate, chocolate chip cookies however give my husband a bad reaction. Nausea shakiness. Any idea why?
- My chocolate nibs have turned white/gray. How should I work with them to get the best flavor from them?
- Do you have any tips to help people put on weight through recovery from cancer? I use a recipe with chocolate and tofu.
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- Is there a difference in using white sugar or raw cane sugar when refining cacao? Does it alter the final tempered chocolate bars?
- Can you share which Cocoa Power to use when, e.g. If recipe requires baking power use Dutch Cocoa power?
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- Can you talk about what baking powder to use with different ingredients for best leavening, eg for cupcakes and pancakes?
- What is the brand of the natural cocoa powder that you use?
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- My niece in Idaho owns a bakery. She uses a lot of monk fruit for sweetening. Does it behave differently from other sugars? And will change the texture outcome or digestion?
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- Will you cover how to use cacao powder with whole plant sugars in recipes please?
- Can you explain chocolate tempering?
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