- 50g Sherry Vinegar
- 6g deZaan Rose Blush Cocoa Powder
- 150g Extra Virgin Olive Oil
- Sea Salt (to taste)
- Black Pepper (to taste)
- Mix the cocoa powder and vinegar.
- Gradually add olive oil and mix.
- Season with salt and pepper to preference.
- 250g Greek Yoghurt (10% fat)
- 5g Tarragon (leaves)
- Salt (to taste)
- Pepper (to taste)
- Finely chop the tarragon leaves.
- Add to yogurt and mix.
- Add salt and pepper to preference. Reserve cold.
- 5 Beetroots (multi-colored - peeled)
- With a mandoline, slice the beetroots into thin slices and reserve.
- Small Tarragon Leaves (for garnishing)
- Once all the components have been made, start by placing a dollop of yogurt mix in the center of the plate.
- Decoratively place the slices of beetroot over the top of the yogurt, alternating between the colors.
- Garnish with tarragon cress.
- Finish with rose blush vinaigrette a la minute.
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
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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.
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 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