Part 1: Frozen Coconut Hot Chocolate
Zutaten
Methode- 2,000g Coconut Cream (min 25% fat)
- 400g deZaan Hot Chocolate
- In a pot, bring the coconut cream to approx. 45°C/113°F.
- Mix in the hot chocolate mix until completely combined.
- Bring to 82°C/179°F while stirring continuously.
- Take off the heat and transfer it to a heat-proof container. Cool down quickly to 4°C/39°F.
- Split the mixture into ½. Store one part in the freezer and the other in the refrigerator overnight.
Part 2: Coconut Cream
Zutaten
Methode- 1,000g Coconut Cream
- 25g Soft Brown Sugar
- Reserve a mixing bowl in the freezer for approx. 30 minutes.
- Once the bowl is cold, add all the ingredients to the bowl and mix to medium peaks.
- Reserve until ready to use.
Note: Recommended to whip within 3 hours of service.
Part 3: Assembly
Zutaten
Methode- Chopped Quito Oro drops (for garnish)
- Toasted Coconut Flakes (for garnish)
- When ready to serve, blend 200g of each part in a blender until smooth.
- Transfer to a desired glass.
- Add the whipped coconut cream.
- Finish with toasted coconut flakes.
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!
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
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
