Part 1: Chocolate Shortbread Biscuit
Ingredients
Method- 500g Unsalted Butter
- 450g Castor Sugar
- 220g Pasteurised Egg Yolk
- 150g deZaan Rich Terracotta Cocoa Powder
- 620g Plain Flour
- 2g Salt
- Paddle the butter sugar and salt together, add the egg yolks and mix until smooth.
- Finally add the flour, cocoa powder and salt. Roll the dough between sheets of paper to 0.5cm depth and freeze.
- Once frozen, remove from the paper and cut round discs with a medium sized flutter cutter and bake.
- Once baked, cut out the centre out of the tops with a fluted small cutter.
- Bake at 180°C for 12 minutes until golden brown.
- Once cold, spread and fill the two cookies with salted caramel sauce.
- Brush the top biscuit with gold shiny powder before sticking together.
Part 2: Salted Caramel Sauce
Ingredients
Method- 300g Castor Sugar
- 50g Glucose
- 50g Butter
- 300g Double Cream
- 1g Salt
- Make a direct caramel with the sugar, melt it in 3 stages each time until a clear golden brown.
- Then add salt, glucose and butter and stir until emulsified. Then add cream, in two stages and boil until the caramel reaches 168°C.
- Remove from the heat and pass through a fine sieve. Refrigerate to cool.
- Once the caramel is cold, pipe and fill the two cookies and sandwich together.
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
