Gino Gebhard ventured into the kitchen at a young age and was quick to develop his talent (and discipline!). He has more than 15 years of experience as a professional chef, including restaurants with Michelin stars. Experienced across the sector, he specialized in pastry and spent over eight years as Executive Pastry Chef for a five-star hotel in Amsterdam. Breakfast pastries, plated desserts, wedding cakes—he’s created them all.
Cocoa is much more than most chefs know, so I am happy to share my knowledge and keep creating new recipes and amazing products with my colleagues and chefs
Get to know Gino
What is your favorite cocoa-based dessert?
For me, the best cocoa-based dessert is ice cream, with a high percentage of cocoa and bitterness, full chocolate flavor, in combination with fresh summer fruits and of course some sunshine.
What would be your top tip for using cocoa for other pastry professionals?
My tip for other chefs is to try out all six powders in a tasting session to experience the color and flavor difference, including pairing them with other ingredients to showcase the diversity of the cocoa powders. From there, experiment with deZaan range of applications, from bakery to ice creams, to create new flavors combinations and innovative creations.
What are your favorite flavors for using alongside cocoa in pastry creations?
I will always love to use classic combinations, like orange & cacao, cherry &cocoa, and hazelnut & cacao. But I also worked with alot of Asian ingredients over the years and found out there are many amazing combinations like cocoa & kinako (roast soja bean powder), miso & cocoa, smoked soy & cocoa, and yuzu & cocoa.
What is your favorite product from the deZaan range?
I think the Carbon black cocoa powder is one that I will call my favorite because of its dark color, nutty flavor, and salty notes, which can be used in sweet but also savory. Although, I find all the cocoa powders one of a kind in their own way, whether its flavor, color, or behavior in an application.