- 65g Butter (unsalted and softened)
- 75g Granulated Sugar
- 70g Whole Eggs
- 2g Baking Powder
- 45g Flour
- 15g deZaan Carbon Black Cocoa Powder
- Sift the flour, cocoa powder, and baking powder together and reserve.
- Cream the butter and sugar.
- Add the eggs and mix until fluffy in texture.
- Fold in the sifted dry ingredients until combined.
- Spread the mixture thinly onto a prepared baking tray & bake at 165°C/329°F for 15 minutes.
- 100g Raspberry Puree
- 15g Confectioners' Sugar
- Ultra-Tex 3 (preferred thickness)
- 50g Raspberries (fresh)
- Heat the puree and sugar to first boil.
- Remove from the heat and use the ultra-tex to thicken to a desired ‘gel-like’ consistency.
- Add in the fresh raspberries and break down slightly with the help of a whisk.
- Transfer into a piping bag and fill the desired insert mold before freezing until ready to use.
- 225g Cream 35% (1)
- 75g Egg Yolks
- 50g Granulated Sugar
- 60g deZaan Stellar Cocoa Butter Drops
- 50g deZaan Rich Terracotta Cocoa Powder
- 2 Gelatine Sheets (hydrated)
- 200g Cream 35% (2) (whipped and cooled)
- Combine the cocoa butter, cocoa powder, and gelatine together in a bowl and reserve.
- Make a crème anglaise with the cream (1), egg yolks, and sugar.
- Pour the crème anglaise over the bowl onto the cocoa ingredients. Mix with an immersion blender until smooth.
- Cool down to approx. 35°C/95°F.
- Fold in the cream (2) into the mixture until just combined.
- Transfer to a piping bag. Reserve until ready to use in the refrigerator.
- 250g deZaan Stellar Cocoa Butter Drops
- 25g deZaan Quito Oro Cocoa Mass Drops
- 15g deZaan Carbon Black Cocoa Powder
- Melt the cocoa butter to approx. 50°C/112°F.
- Add the cocoa mass and cocoa powder. Mix until combined and smooth.
- Cool to approx. 32°C/89°F and strain.
- Transfer to a spray gun.
Note: Spray temperature recommended to be between 28-32°C/ 83-89°F depending on desired texture.
- Begin by taking the chosen mold and filling each approx. halfway with the mousse.
- Take the frozen raspberry gel inserts from the freezer and place one at the center of the mold. Fill in the remaining part of the mold with the mousse.
- Seal with a piece of sponge using a palette knife to smooth and remove any surplus. Freeze until set. Unmold and prepare the gateaux onto a rack for spraying.
- Spray fully and coat evenly.
- Finish with a red mirror glaze for a “spooky” blood-like effect.
Do you Know Cocoa?
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In our chef-led book, you will be given the scoop on:
- Revelatory cocoa cooking tips from our expert chefs and chef partners
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- 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
