Damien Wager
Pastry chef Damien Wager is entirely self-taught—and was quick to attract attention. He was nominated for the UK’s National Restaurant Awards “Young Chef of the Year” in 2018, while the celebrated Antonio Bachour has described him as “extraordinary.” Wager released his debut book, Edible Art, in 2019 and it has since sold in 43 countries around the world. He opened Edible Art Patisserie in 2020 and another venue the following year, when he also published his second book, Breaking the Mould.
Get to know Damien
What is your favorite cocoa-based dessert?
It’s tough to pinpoint just one, but I’d have to say the use of cocoa in a nice choux based item. You can’t beat a stuffed Paris-Brest and even better if the paste & craquelin is full of a rich cocoa powder!
What would be your top tip for using cocoa for other pastry professionals?
Don’t be afraid to experiment. I like to use cocoa in place of quantities of other dry ingredients in my recipes. Choux, Macarons, Sponges etc - it’s all about experimenting.
What are your favorite flavors for using alongside cocoa in pastry creations?
Mint & more cocoa! Mint cuts through anything if used correctly, and adding other intensities of chocolate to cocoa creates an intense layered dessert that keeps on surprising.
What is your favorite product from the deZaan range?
Not sure if I am suppose to say this, but the cocoa mass drops. They add an immediate burst of flavor to any chocolate or cocoa based creation and, maybe controversially, they are quite nice to snack on too!!
What do you like most about cocoa from deZaan?
The story and efficiency of the company. The way deZaan have taken the market by the reigns yet still take the time to experiment in their science like labs is inspiring. They are always looking to develop the next creative product or showcase how best to use their products which makes it obvious why other companies look to not only source their cocoa from deZaan, but also source their inspiration from them as a whole.
