Part 1: Für den Keksteig
Zutaten
Methode- 70 g ungesalzene Butter (gewürfelt)
- 40 g Puderzucker
- 1 g Salz
- 15 g deZaan Artisan Schwarz
- 20 g Walnüsse (leicht geröstet)
- 100 g eiweißarmes Mehl (Kuchenmehl)
- Die Butter in einem Standmixer mit einem Paddelaufsatz mischen, bis sie weich ist, die Schüssel abkratzen.
- Salz und Puderzucker hineinsieben, weiter rühren, bis alles gut vermischt ist.
- deZaan Artisan Black, Mehl und Walnüsse hineinsieben, weiter mischen, bis ein Teig entsteht.
- Den Teig zu runden Kugeln von 10 g formen.
- 20 Minuten bei 160 °C backen.
![Handwerklicher Schwarzer Schneeballkeks](https://images.ctfassets.net/yn1b2kwt1vbo/7Fd3uMnzP7M4nQblMZ9RVX/08032642978459c307aa481b32aad46b/WPS_3064-2.png?w=750&h=579&q=80&fm=png)
Part 2: Für das Staubpuder
Zutaten
Methode- 30 g Puderzucker
- 30 g deZaan Artisan Schwarz
- Puderzucker mit deZaan Artisan Black Kakaopulver mischen.
Part 3: Zum Servieren
Methode- Mit Staubpuder bestreichen, während der Keks warm ist.
- Bis zum Servieren in einem luftdichten Behälter abkühlen lassen.
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.
Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!
![Cocoa Insights](https://images.ctfassets.net/yn1b2kwt1vbo/3OqJRGoyjlrZoZ5xrDl8C3/5f4f26f7314053a5bac816b687aebbf0/image.png?w=400&h=566&q=70&fm=png)
![Quote](/static/f4829ca3f6142fa12aeead7cea751fb9/e2265/quotes.png)
![Quote](/static/f4829ca3f6142fa12aeead7cea751fb9/e2265/quotes.png)
deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.
Talia Profet European Chef Lead, deZaan
![Cocoa Insights](https://images.ctfassets.net/yn1b2kwt1vbo/6FTXeFPj5WXJOnVAtexG8x/7db3a82c58d6d4ee37215f6579646564/image.png?w=400&h=463&q=70&fm=png)
In our chef-led book, you will be given the scoop on:
- Revelatory cocoa cooking tips from our expert chefs and chef partners
- The six elements of cocoa powder and why they matter
- The difference pH and fat content can make for precision in your recipes
- The story of cocoa powder from bean to shelf
- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
- A plethora of technical cocoa knowledge and know-how