- 1,098g Water
- 1,221g Granulated Sugar
- 366g Dry Glucose
- 24g Stabilizer 2000
- 3,294g Coconut Yogurt
- 5g Lemon Zest
- Blend the sugar, glucose, and stabilizer together and reserve.
- Bring the water to 45°C/113°F.
- Add the sugar mixture from step 1 and blend with an immersion blender.
- Bring to a boil for 1-2 minutes.
- Take off the heat and transfer it to a heatproof container. Cool down to 4°C/39°F as quickly as possible.
- Add the coconut yogurt and zest. Blend them thoroughly.
- Mature in the refrigerator overnight or for a minimum of 3 hours.
- Refer to the assembly section below for further instructions.
- 2,160g Water
- 1,480g Granulated Sugar
- 16g Dextrose
- 16g Glucose Syrup
- 16g Stabilizer 2000
- 500g deZaan True Gold Cocoa Powder
- Blend the sugar, dextrose, stabilizer, and cocoa powder together and reserve.
- Bring the water to 45°C/113°F.
- Add the sugar mixture from step 1 and blend with an immersion blender.
- Add the glucose syrup and mix.
- Cook to 82°C/179°F for about 5 minutes.
- Take off the heat and transfer it to a heatproof container. Cool down to 4°C/39°F as quickly as possible.
- Mature in the refrigerator overnight or for a minimum of 3 hours.
- Refer to the assembly section below for further instructions
- Once both the ice cream mixes have been made, churn them to preference.
- Fill ½ of the mold with coconut yogurt sorbet and then follow with the true gold sorbet.
- Freeze immediately.
- Unmold once the ice cream has set.
- Reserve in the freezer until ready to serve.
Note: Prepare popsicle molds with sticks in the freezer for best results.
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.
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
