Based in deZaan’s Innovation Hub in Singapore, Weixiang gained his vast culinary experience from his travels around the world. He has a passion for getting under the skin of the intricacies behind food ingredients, with an emphasis on cocoa - allowing him to innovate with a unique angle. He spends much of his time combining art and science, allowing us to help other professionals to explore the potential of cocoa ingredients in recipes that push the boundaries of imagination.
Get to know Lin
What is your favorite cocoa-based dessert?
Single origin chocolates. That’s when the cocoa is able to showcase it’s best characteristics.
What would be your top tip for using cocoa for other pastry professionals?
Use low to medium pH cocoa powders for all-rounder applications and use neutral and high pH cocoa powders for more specific applications (i.e. color, flavor).
What are your favorite flavors for using alongside cocoa in pastry creations?
Vanilla. This flavor combination never fails and it will be accepted no matter where you are in the world.
What is your favorite product from the deZaan range?
It has to be Crimson Red. I have tried searching high and low for a powder that is redder than Crimson Red without success. I think that in itself is a pretty strong unique selling point.