Ingredients
Method- 700ml Whole Milk
- 41g Trimoline
- 7g Stabiliser 2000
- 109g Sugar (caster)
- 75g Crimson Red Cocoa Powder
- 65g Quito Oro Cocoa Mass
- In a bowl add sugar, stabilizer, cocoa powder and trimoline. Set aside until ready to use.
- Heat milk to 45ºC.
- Once at 45ºC add in sugar mixture. Mix thoroughly with an immersion blender.
- Cook ice cream base to 81-82ºC.
- Pour ice cream base over the cocoa mass. Blend with immersion blender for best results.
- Cool and let rest overnight for best results.
- Before churning, blend base with immersion blender. Churn to preference.
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
