Exploration of sustainability within pastry
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Discover the small changes you can make in ingredient usage, processes, and equipment to make our industry more sustainable.
Join Chocolate Academy™ North America Lead Chef Lauren V. Haas in an exploration of sustainability within pastry. Lauren will employ plant-based recipes to create a petit gateau without the use of molds, featuring Cacao Barry WholeFruit Chocolate. Learn how to replace eggs, cream, butter, and gelatin in chocolate mousse, chocolate biscuit, clementine confit, chocolate streusel, and chocolate glaze.