If Candy Bars & Cake Had Babies, They’d Be Dessert Bars
Impress your family and friends with delicious home made, healthy desserts that are mostly
raw, all vegan, gluten/wheat/dairy and refined sugar free.
Let’s take your dessert skills to the next level.
This class will give you the recipes, techniques and methods needed to make delicious, healthy dessert bars at home or work.
What you’ll learn …
Frames
In this class we’ll be working with, what are referred to as, Ganache Frames. They are metal frames that don’t have a base and just frame the contents. The benefit of using a frame to form your dessert bars is that you get a perfect height and cut every time. No need to line the frame with greaseproof or cling film, so you can avoid any marks or indentations made using those methods. If you don’t want to use a frame, no problem, you can simply use a baking tin as you would with other desserts.
Chocolate Coatings
These bars are finished using tempered chocolate, which I’ll cover in class. However, if you don’t feel comfortable tempering, or want a coating that’s quick and easy, I’ve got you. We’ll discuss the options you have for coating the bars in class.
Bounty Dessert Bars
If you’re not familiar with Bounty Bars, they’re a sticky coconut bar covered in chocolate. It’s always been very difficult to replicate that sticky texture using healthy ingredients, but I finally figured it out and I think you’re going to love the simplicity of it. For my dessert bar version, this sticky coconut layer sits upon a chocolate crust and the bars are enrobed in “milk” chocolate. If you don’t want to temper the chocolate, no problem, we can cover other easier options in class.
