Fran Costigan | Vegan Chocolate | Talks at Google

TL;DR

Chef Fran Costigan discusses her journey into veganism and shares her expertise on making delicious vegan chocolate desserts.

Transcript

FRAN COSTIGAN: So I don't even need this. MALE SPEAKER: OK. Hi, everyone. Welcome. I'm introducing Chef Fran Costigan. She's going to be doing a little talk and a little demo on her book "Vegan Chocolate." So sit back, relax. Don't spoil your lunch, but have a piece of cake if you already had lunch. I hope you enjoy, but here she is. FRAN COSTIGAN:... Read More

Key Insights

• 👨‍🍳 Fran's journey from being a traditional pastry chef to a vegan chef was driven by health reasons and the desire to use real, whole foods.
• 🌱 Fran prioritizes creating desserts that are not only delicious but also made from healthy, plant-based ingredients.
• 💝 Fran's vegan chocolate ganache is versatile and can be used as a glaze, center for truffles, or as a base for various desserts.
• 🍦 Fran's cashew cream is a popular ingredient in vegan desserts, and it can be flavored or used as a base for ice creams or sauces.
• 💝 Fran emphasizes the importance of using good-quality chocolate and experimenting with different flavors and textures in vegan desserts.
• 👅 Fran's recipes are precise and require careful measurements to ensure the desired taste and texture.
• 🍰 Fran believes that vegan desserts can be enjoyed by everyone, regardless of dietary preferences, allergies, or restrictions.

Questions & Answers

Q: What inspired Fran Costigan to become a vegan chef?

Fran made the switch to veganism when she realized that her allergies and stomach issues were caused by consuming animal products. She read a book on food and healing which prompted her to give up dairy, and eventually all animal foods.

Q: How does Fran create desserts without using animal products?

Fran emphasizes using real, whole foods in her desserts and avoids processed substitutes. She focuses on using plant-based ingredients like almond milk, coconut milk, cashews, and high-quality chocolate.

Q: How does Fran achieve the perfect silky texture for her ganache?

Fran recommends slowly melting chocolate into hot plant milk, stirring from the center outwards until it becomes smooth and glossy. She also suggests using good-quality chocolate that tastes good to you.

Q: What are some alternative ingredients Fran uses in her desserts?

Fran replaces eggs in her recipes by using ingredients like vinegar and baking soda for leavening or binding. She also uses organic sugar, organic flour, and aluminum-free baking soda and powder.

Summary & Key Takeaways

• Fran Costigan shares her experience of transitioning from being a traditional pastry chef to a vegan chef due to health reasons.

• She emphasizes the importance of using real, whole foods in her desserts and avoiding processed junk food.

• Fran showcases her vegan chocolate recipes, including a versatile ganache and a cashew cream base for ice creams and sauces.