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Avocado Nama Chocolate   Hero
Nama Chocolate
  • 127g Heavy Cream
  • 39g Sugar
  • 20g Crimson Red Cocoa Powder
  • 29g Cold Press Avocado Oil
  • 20g Butter
  • Dusting: Crimson Red Cocoa Powder
  1. Mix cream, sugar and Crimson Red into a pot over medium low heat.
  2. Heat the mixture until 60C-65C. Constantly whisking until homogenous.
  3. Gradually incoporate avocado oil and butter and whisk until homogenous.
  4. Pour into a cling wrapped lined 8” square mould, freeze until firm.
  5. Remove from the cling wrap, dust with Crimson Red.
  6. Slice the Nama chocolate with a warm knife, cleaning the knife with every slice.
Avocado Nama Chocolate   Macro


Do you Know Cocoa?

Excel your cocoa knowledge and be inspired with our exclusive book – just launched!

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Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

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Cocoa Insights

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
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