Part 1: Method 1 (with an industrial strength blender)
Ingredients
Method- 95g Dates (chopped)
- 75g Cocoa Butter (melted)
- 50g Sunflower Seeds (toasted)
- 50g Toasted Chopped Nuts
- 30g Cocoa Nibs
- 25g Cocoa Powder True Gold
- ½ Zested Orange
- Add the chopped dates, cocoa powder, orange zest and cocoa butter to a strong blender, and blitz to create a thick paste.
- Transfer paste to a bowl and add all the remaining ingredients.
- Press firmly into a non-stick pan and allow to set firmly in the refrigerator.
- Cut into desired portions and wrap individually with greaseproof paper (or store in air-tight container).
Part 2: Method 2 (by hand)
Ingredients
Method- 95g Dates (chopped)
- 100ml Water
- 75g Cocoa Butter (melted)
- 50g Sunflower Seeds (toasted)
- 50g Toasted Chopped Nuts
- 30g Cocoa Nibs
- 25g Cocoa Powder - True Gold
- ½ Zested Orange
- Add chopped dates and 100ml of water to a saucepan, warm over a low heat to create a thick fudge like mixture.
- Add the orange zest and cocoa powder and stir thoroughly, and continue to cook until no further moisture can be removed.
- Take off the heat and let sit for 5 minutes, and then add melted cocoa butter. Mix thoroughly.
- Add all the remaining ingredients and mix until well incorporated.
- Press mixture firmly into non-stick pan and allow to set firmly in the refrigerator.
- Cut into desired portions and wrap individually with greaseproof paper (or store in air-tight container).
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
