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Fran Costigan - Oat or Almond Milk... Cocoa, Raw or Black?
Will different ingredients and methods make a significant difference in a favorite dessert?
The secret sauce of unapologetically delicious, reliable desserts is recipe development and testing-testing-testing. Join Vegan Pastry Master Fran Costigan for an exploration of all the ways you can make your recipes better.
Start with a reliable recipe from a trusted source. Then test to see if different plant milks, sweeteners, even the fat content in different cocoa powders and strengths of batches of agar powder matter. Sifting, grinding, kind of electric appliance or hand mix? It can feel endless. But the process is always rewarding and interesting.
How far are you ready to go to refine your recipes?
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.
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