Carbon Black Tortellini
Part 1: Pasta Dough
  • 57g deZaan Carbon Black cocoa powder
  • 227g 00 Flour
  • 150g Eggs
  • 14g Extra Virgin Olive Oil
  • 14g Granulated Sugar
  • 3g Salt
  1. Combine all the ingredients in a food processor. Pulse until evenly mixed.
  2. Empty the ingredients onto a work surface. Knead together.
  3. Wrap in plastic and rest for about 20 minutes.
  4. Divide the dough in half.
  5. Working with a pasta roller, pass the dough through the thickest setting. Fold and continue to pass until smooth.
  6. Once the dough has a smooth texture, begin changing the size gradually. Do not fold anymore at this point.
  7. Roll thin. Keep the sheets covered until ready to use.
  8. Cut the sheets into 4 cm/1.5 in squares. Fill with a heaping ¼ teaspoon of ricotta filling. Fold in half to form a triangle, pressing out any air and sealing the edges. Press the two edges together.
  9. Cook fresh or freeze to hold.
Part 2: Ganache
  • 900g Cream
  • 75g Invert Sugar
  • 275g Granulated Sugar
  • 147g deZaan Crimson Red cocoa powder
  • 200g Butter
  1. Warm the cream and set aside. Combine the butter and cocoa powder, set aside.
  2. Cook the sugar and invert sugar to a dry caramel.
  3. Gently stir in the warm cream. Cook to 122°C/250°F
  4. Pour over the cocoa powder mixture.
  5. Mix together until it begins to thicken.
  6. Pour into a pan lined with parchment and cool.
  7. Portion into cubes and toss in cocoa powder. Save for garnish.
Part 3: Ricotta Filling
  • 225g Whole Milk Ricotta
  • 25g Confectioner’s Sugar
  • 10g Vanilla Paste
  • 1g Salt
  • 113g Mascarpone
  1. Blend the ricotta, powdered sugar, vanilla and salt in a blender until smooth.
  2. Add in the mascarpone and gently fold in.
  3. Chill until ready to use.
Part 4: Salted Caramel
  • 90g Granulated Sugar
  • 160g Cream
  • 4g Sea Salt
  • 10g Vanilla Paste
  • 30g Butter
  1. Make a dry caramel with the sugar.
  2. Remove from heat and carefully mix in the cream, salt and vanilla paste.
  3. Blend in the butter.
Part 5: Vanilla Breadcrumbs
  • 120g Panko Breadcrumbs
  • 90g Melted Butter
  • 1g Salt
  • 30g Sugar
  • 4g Vanilla Paste
  1. Mix everything thoroughly by hand. Make sure the vanilla paste is evenly distributed.
  2. Spread evenly on a parchment lined sheet tray.
  3. Bake at 162°C/325°F, fan on low for about 10-12 minutes, until evenly golden brown.
Part 6: Pecan Praline
  • 226g Pecans
  • 113g Granulated Sugar
  • 1g Sea Salt
  1. Roast the pecans at 162°C/325°F for about 12-15 minutes, until fragrant.
  2. Cook the sugar to a dark amber. Pour out onto a silicone mat.
  3. Allow the pecans and sugar to cool.
  4. Combine pecans and caramel in a food processor and blend until smooth.
Part 7: Assembly
  1. Boil the pasta for about 1.5-2 minutes, until tender.
  2. Transfer the pasta to a bowl. Toss with a touch of butter, a pinch of salt, and the pecan praline.
  3. Plate with sated caramel and a sprinkle of vanilla breadcrumbs and a few pieces of ganache.


An Insight into Cocoa