Part 1: Cocoa Sponge
Ingredients
Method- 6 Large eggs
- 270g Sugar
- 2g Salt
- 2 Orange zest
- 230g AP flour
- 20g True Gold Cocoa powder
- 30g Corn starch
- Icing Sugar (for dusting)
- Combine eggs, sugar and salt and warm over a bain marie for around 5 minutes, stirring using a spatula.
- Place into stand mixer with whisk attachment and whisk on high speed until quadrupled in size to stiff peaks, around 10 minutes. They should hold their shape.
- Add orange zest, and sift flour, cocoa and cornstarch on top of meringue - carefully fold together, maintaining as much volume as possible.
- Pipe onto trays lined with parchment paper, sprayed with non stick spray on both sides. Dust with the icing sugar.
- Bakes at 350F/180C for about 12 minutes, low fan, until very light golden color.
- Cool on trays, when cool transfer to an air tight container until needed.
Part 2: Coffee Mousse
Ingredients
Method- 450g Mascapone Cheese
- 60ml Dark Rum
- 1 tbsp Coffee Extract ( Trablit )
- 4 large Eggs
- 100g Sugar
- 480g Double cream
- 2 pieces Silver Gelatin
- 1 Vanilla Pod
- Beat together Mascapone, Rum and Coffee extract. Set aside.
- Soak Gelatin in cold water.
- Using egg yolks and 70g of the sugar whisk together to create a Sabayon, when thickened add drained gelatin, fold into mascarpone mix.
- While double cream and vanilla seeds, to medium peak. Fold into mascarpone mix.
- While together the remaining egg whites with the remaining sugar until stiff peaks are achieved.
- Fold into mascarpone mix and pipe immediately into molds.
Part 3: Candied Citrus (Kumquats)
Ingredients
Method- 100g Kumquats (halved & inside removed)
- 100g Sugar
- 200g Water
- Blanch the kumquats 3 times. Set aside until syrup is ready.
- Prepare a pan with the sugar and water. Bring to a boil, making a syrup.
- Add kumquats into syrup. Keeping temperature of syrup at 70oC.
- When the kumquats are tender, strain and set aside.
- Reduce syrup to 103ºC then add kumquats back into syrup, bring to a simmer and remove from heat. Allow to cool at room temperature. Store in sugar.
Part 4: Assembly
Method- Using tempered chocolate rings, layer the mousse and sponge in alternate layers
- Dust coffee mousse, and top chocolate ring, with light dusting of Crimson Red cocoa powder to finish.
- Garnish with candied kumquats and chocolate stick.
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
