VEGAN CHOCOLATE CUPCAKES

1.5H 3H 10

by JULIE SHARP LEVEL ACTIVE TIME TOTAL TIME YIELD

P
RY
ST
PA

1 2 3 4

SHELF LIFE: 3 DAYS

CONSERVATION: 5ºC

Put a modern twist on this iconic classic while learning the basics of vegan pastry. In this course, you will learn how to
create a vegan sponge, vegan chocolate ganache and elegant and colorful decorations.

1
All rights reserved © 2019 Barry Callebaut www.chocolateacademy.online
 1 COMPONENT 1 | VEGAN CHOCOLATE CUPCAKE

g oz/lb
190 6.7 Flour Sift the flour, baking soda, cocoa powder and salt together.
INGREDIENTS

PROCEDURE
32 1.1 ®
Callebaut cocoa Add the sugar and mix well.
powder CP777 Add the oil to the melted chocolate and emulsify well.
3 0.1 Baking soda Whisk the water and vinegar into the chocolate mixture and blend well.
3 0.1 Salt Add half of the wet ingredients to the dry ingredients and mix well. Add the remaining half of the liquid and
210 7.4 Sugar mix again until homogeneous.

50 1.8 Callebaut® 811 Pour the batter into a piping bag.

Belgian dark Pipe the batter into the molds 3/4 full and bake immediately* for 15 to 20 minutes in a 180ºC (356ºF)
couverture preheated oven, rotating as needed to ensure the cakes bake evenly.
54.5%, melted
Once the cupcakes are cooked, let them cool completely and then trim the tops with a serrated knife so
50 1.8 Vegetable oil that they are leveled.
210 7.4 Water Place the mold into the freezer* until the cakes are completely frozen, for at least 1 hour.
15 0.5 White wine Remove from the freezer and gently unmold the frozen cakes.
vinegar
After unmolding, place them into the refrigerator and reserve.

Sifter Parchment paper

UTENSILS

* This mixture must be baked straight away as the vinegar and baking soda react immediately and create
Bowls Metal tray
the air bubbles which give this cake its light texture.
Scissors Eclair silicone mold
** The finished cakes are very fragile so you will need to freeze them before carefully removing them from
Silikomart SF236
Whisk the silicone mold or they will break.
Spatula
Mixing bowls
Piping bag
Rack
Tall recipient
Oven gloves
Serrated knife

2 COMPONENT 2 | CHOCOLATE GANACHE

g oz/lb
150 5.3 Soya cream Mix the soya cream, orange zest and glucose in the saucepan and bring to the boil.
INGREDIENTS

PROCEDURE

6 0.2 Orange zest Strain the mixture over the chocolate. Let it sit for two minutes and then blend with an immersion blender
until well emulsified.
20 0.7 Glucose syrup
DE 38 Cover with plastic film and allow the ganache to cool to 35ºC (95ºF).
150 5.3 Callebaut 811® Reserve until needed for assembly.
Belgian dark
couverture
54.5%

Cooktop
UTENSILS

Saucepan
Immersion blender
Bowls
Spatula
Strainer
Plastic film

VEGAN CHOCOLATE CUPCAKES

by JULIE SHARP
2
All rights reserved © 2019 Barry Callebaut www.chocolateacademy.online
 3 COMPONENT 3 | CHOCOLATE DECORATIONS

g oz/lb
- - Callebaut® 811 Crystallize the IBC cocoa butter by pouring it in a piping bag and rolling the bag back and forth on the
INGREDIENTS

PROCEDURE
Belgian dark counter until the cocoa butter thickens. Then, pour it back into the bottle.
couverture
Repeat with the other cocoa butter color.
54.5%, pre-crys-
tallized With a damp cloth, slightly wet the plastic board with water. Stick a guitar sheet on top of it and remove
all the air bubbles with a cloth.
- - IBC yellow cocoa
butter Pour some cocoa butter on a small piece of parchment paper. Dip a toothbrush in and flick some color on
the guitar sheet. Repeat with the other color.
- - IBC orange cocoa
butter Allow the cocoa butter colors to fully crystallize on the guitar sheet.
Pour some pre-crystallized chocolate in a piping bag and pipe some thick lines on the guitar sheet. Spread
Plastic board thinly with an offset spatula and tap to remove any air bubbles.
UTENSILS

Guitar sheets As soon as the chocolate is dry to the touch, cut small and large oval shapes with the oval cutter.
Oval eclair shaped Place a guitar sheet on top of the chocolate followed by a plastic board and place in a 12°C (54°F)
cutter (comes with refrigerator to crystallize for at least 30 minutes.
the eclair mold for
component 1) Once the chocolate is set, remove the top guitar sheet. Carefully remove the ovals, place on a tray
covered with parchment paper and reserve.
Clean toothbrushes
Offset spatula
Piping bags
Parchment paper
Metal trays
Tall recipient
Damp cloth
Cotton gloves

4 COMPONENT 4 | ASSEMBLY

g oz/lb
- - Cupcakes Whisk the cooled ganache to aerate it into a smooth pipeable texture.
INGREDIENTS

PROCEDURE

- - Cooled ganache Place the whipped ganache into a piping bag fitted with a ribbon tip.
- - Chocolate Place one cupcake on each large oval chocolate decoration.
decorations
Pipe the ganache on top of the cake and place one of the smaller oval chocolate decorations on top.

Whisk
UTENSILS

Piping bag & ribbon tip

BX1405
Tall recipient
Spatula
Gloves
Scissors
Metal tray
Parchment paper

VEGAN CHOCOLATE CUPCAKES

by JULIE SHARP
3
All rights reserved © 2019 Barry Callebaut www.chocolateacademy.online