If Candy Bars & Cake Had Babies, They’d Be Dessert Bars
Impress your family and friends with delicious home made, healthy desserts
that are 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.
This livestream class is designed for students of all levels who have an eagerness to learn. We’ll only be using the dehydrator for one element, but you can use your oven instead.
My teaching style and ethos is to give people tried and tested base recipes that you can chop and change to create something new and different.
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.
Peanut Butter & Banana Dessert Bars
If you have been a student of mine for a while, you’ll know that I love using peanut and banana. I’m pretty traditional when it comes to flavour combos and this one is just fantastic.
You could easily change out the peanut butter for any other nut or seed butter and create a totally new bar. For this one, however, we’ll be making a peanut butter cookie dough layer first and then adding a thin layer of peanut butter praline. To that we add a caramelised banana ganche, top it up with lots of roasted peanuts and then enrobe it in dark chocolate.
