- 190g Egg Whites
- 80g Granulated Sugar
- 120g Hazelnut Flour
- 80g Confectioners' Sugar
- 6g Rice Flour
- 19g deZaan Terra Rossa Cocoa Powder
- Sift all the dry ingredients, except for granulated sugar.
- Whip the egg whites with the sugar.
- Once at stiff peaks, add the sifted dry ingredients and fold gently.
- Transfer to a prepared mold. Spread evenly.
- Sprinkle with hazelnuts on top.
- Bake at 170°C/338ºF for approx. 12-15 minutes.
- Cool. Reserve for assembly.
Note: Mold needed - 40 x 30 cm with a height of 1 cm.
- 250g Milk (2%)
- 2 Tonka Beans
- 60g Granulated Sugar
- 50g Egg Yolks
- 110g deZaan Stellar Cocoa Butter (melted)
- 60g deZaan Rich Terracotta Cocoa Powder
- 20g Powdered Gelatin (bloomed)
- Infuse the tonka beans in milk for 15 minutes. Strain into a pot.
- Make a crème anglaise with infused milk, 20g of sugar, and egg yolks.
- Once creme anglaise is ready, add deZaan Stellar cocoa butter (melted), deZaan Rich Terracotta cocoa powder, and 40g of sugar. Blend with an immersion blender.
- Add the gelatin. Blend thoroughly with immersion blender.
- Transfer to molds and freeze. Reserve for assembly.
- 150g Granulated Sugar
- 75g Glucose Syrup
- 210g Cream 35% (warmed)
- 2g Fleur de Sel
- 55g Butter
- 20g Powdered Gelatin (bloomed)
- Cook the sugar and glucose to a golden-brown caramel.
- Gradually add the cream and cook until incorporated.
- Stir in the fleur de sel and butter.
- Add the gelatin and mix until combined.
- Allow to cool and transfer to a flat sheet tray lined with silpat. Freeze until ready to assemble.
- 90g Butter
- 110g Hazelnut Flour
- 75g Rice Flour
- 15g deZaan Terra Rossa Cocoa Powder
- 80g Brown Sugar
- 1g Fleur de Sel
- In a food processor, mix all the ingredients until you get a paste.
- Spread evenly between two parchment papers.
- Bake at 165°C/329ºF for 15 minutes.
- Cool and reserve for assembly.
- 170g Cocoa Streusel
- 40g Roasted and Chopped Hazelnuts
- 10g Hazelnut/Almond Praline
- 10g deZaan Stellar Cocoa Butter (melted)
- 100g Dark Chocolate 70% (melted)
- In a mixing bowl, mix all the ingredients (except for the dark chocolate) with a paddle attachment. Mix until combined.
- Add the dark chocolate and mix until combined.
- Spread evenly onto the dacquoise. Cut into desired size.
- Freeze until ready to assemble.
- 188g Milk
- 40g deZaan True Gold Cocoa Powder
- 49g Powdered Gelatin (bloomed)
- 212g Dark chocolate 70%
- 400g Cream 35% (whipped)
- In a saucepan, heat the milk and deZaan True Gold cocoa powder to a minimum of 60ºC/140ºF.
- Once at temperature, pour over the gelatin and dark chocolate. Blend with immersion blender.
- At 35ºC/95ºF, fold in whipped cream.
- Assemble immediately.
- 160g Water
- 110g deZaan Carbon Black Cocoa Powder
- 125g Condensed milk (unsweetened)
- 310g Granulated Sugar
- 50g Glucose Syrup
- 130g Powdered Gelatin
- 200g Neutral Glaze
- Bloom the gelatin.
- Bring the water and deZaan Carbon Black cocoa powder to a boil.
- Add the condensed milk, glucose, and sugar and boil.
- Pour over the gelatin and neutral glaze. Blend until combined.
- Cool and reserve.
- Warm the glaze to 38ºC/100ºF and pour over the buche.
- Make an upside-down assembly. Start with the mousse at the bottom of the mold making sure to raise mousse to the edges with an off-set spatula.
- Place the chocolate tonka cremeux followed by the soft caramel in the center of the mold.
- Add more mousse, filling to the edge of the mold.
- Finish with the dacquoise/streusel cut-out pressing down gently to seal the top.
- Glaze the frozen cake and decorate to your liking.
Note: The Mold used for this recipe is Gianduja 25 x 9 cm by Silikomart.
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