VegeProject helps organize “Vegan Sweets Classroom”

The Tokyo Metropolitan Government is implementing a “Muslim and Other Various Cultures and Customs Acceptance Project” to create a welcoming environment for foreign visitors. As part of this, they held a “Vegan Sweets Classroom” at the Chocolate Academy™ Center Tokyo on December 13, 2023.

In coordinating this event, VegeProject Japan introduced the products of Barry Callebaut Japan Ltd., which operates the above facility. This company sells vegan-label chocolate wholesale to businesses.

At this event, participants learned how to make macaroons and tarts suitable for Christmas and Valentine’s Day, using Barry Callebaut’s vegan-friendly NXT Milk Taste Chocolate and NXT Dark Chocolate. Barry Callebaut Japan holds a chocolate recipe contest every year. The theme of this year’s “Chocolate Innovation Contest 2023” was “vegan”, and the corporation was available for consultations in the lead-up to the contest. Akihiro Nishida of Kakeru Chocolat, a category winner of the contest, was invited as an instructor for this event, and participants learnt hands-on how to make the sweets.
For more information, read our VegeTime article about the vegan-certified chocolates and the contest.
Call for Participants! Vegan Chocolate Contest by Chocolate Academy™ Center Tokyo!

During the demonstration, participants gathered around the instructor and observed his technique as he taught key stages of the recipes. He also introduced useful tips for making vegan sweets, such as how to make meringue from potato protein in place of egg white. The demonstration was lively, with the aroma of sweet chocolate filling the air and many participants asking questions to the instructor.

After this, participants tried their hand at making the sweets, throwing themselves into the task.

Participants tasted their finished sweets on the spot. The “Tarte Chocolat” was well balanced between smooth chocolate and textured crust, and the “Macaron Chocolat” had a crispy and chewy texture, with a delicious lingering chocolate flavor. Some were surprised at the high quality of the desserts, wondering how they achieved such a rich flavor without using eggs or dairy, which are typically used in western sweets. At the end of the workshop, participants were able to take home their own macarons.

A variety of people in the food industry attended, including chefs, cooking instructors, and food manufacturers. We hope that the class prompted participants to venture into vegan catering.

We extend our warmest gratitude to Tokyo Metropolitan Government and their staff, Barry Callebaut Japan Inc. and the instructors for hosting the event, and sincerely thank everyone who participated.