Part 1: Triple Chocolate Brownie
Ingredients
Method- 365g Caster sugar
- 50g Muscovado Sugar
- 365g Unsalted Butter (diced and softened)
- 300g Whole Eggs
- 90g deZaan Rich Terracotta Cocoa Powder
- 160g Ground Almonds
- 375g Dark Chocolate 64%-75% (melted)
- 100g Milk Chocolate
- 100g White Chocolate
- Cream the sugars and unsalted butter together before adding in the eggs and mixing again.
- Combine the almonds & deZaan Rich Terracotta cocoa powder and add to the mixture before folding through both the milk & white chocolate.
- Once all incorporated, mix through the melted chocolate and then spread into a prepared baking tray.
- Bake at 180°C for approx. 22-25 minutes.
Part 2: Cocoa Italian Meringue
Ingredients
Method- 265g Caster Sugar
- 40g Water
- 125g Egg Whites
- 10g deZaan True Dark Cocoa Powder
- Heat the caster sugar & water until the mixture reaches 115°C.
- Begin whisking the egg whites on a medium/fast speed using a stand mixer.
- Once the sugar syrup reaches 120°C, pour into the bowl and the whisking egg whites immediately, ensuring minimal syrup solidifies to the side of the bowl.
- Once stiff peaks begin to form, sieve in the deZaan True Dark cocoa powder and mix again to incorporate.
- Transfer the cocoa meringue into a piping bag fit with a 15mm piping nozzle until ready to use.
Part 3: Milk Chocolate Mousse
Ingredients
Method- 200g Double Cream
- 110g Whole Milk
- 65g Egg Yolks
- 30g Caster Sugar
- 8g Bronze Gelatine Sheets
- 375g Milk Chocolate
- 330g Double Cream (lightly whipped)
- In a small pan, combine the 200g cream, whole milk, caster sugar & egg yolks and proceed to cook out like an anglaise until thickened.
- Stir in the softened gelatine sheets before pouring over the milk chocolate and processing until fully emulsified.
- Allow to cool to 35°C before folding through the whipped cream and then transferring into a piping bag until ready to use.
Part 4: Milk Chocolate Mirror Glaze
Ingredients
Method- 330g Caster Sugar
- 330g Glucose Syrup
- 185g Water
- 225g Condensed Milk
- 345g Milk Chocolate
- 140g Nappage
- 45g Bronze Gelatine Sheets
- In a suitably sized container, combine the condensed milk, milk chocolate, nappage & gelatine sheets (softened and strained).
- Heat the sugar, glucose & water until lightly simmering before immediately pouring over the contents of the jug.
- Process with a hand blender until smooth and use over a frozen product at 35°C.
Part 5: Assembly
Method- Pipe a layer of the milk chocolate mousse into your chosen mould before portioning your tray of baked and cooled brownie and inserting a relevant sized piece into the mousse and smoothing off the top to ensure no excess is left on the mould.
- Place in the freezer and allow to set fully.
- Demould the frozen ‘reindeer’ gateaux and space out on a wire rack accordingly ready to glaze.
- Glaze each as instructed, before transferring each onto your chosen means of presentation.
- Prepare the Italian meringue as instructed and pipe a generous amount on top of each.
- Finish with tempered dark chocolate antlers and a tempered red coloured white chocolate disc to resemble the ‘nose’.
- Allow to defrost before serving or store in the refrigerator until ready to serve.
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
