roll-up image
DeZaan Hero Image Of Smores Tart
Part 1: Cocoa Pate Sable
  • 150g Butter
  • 75g Confectioners' Sugar
  • 1 Vanilla Bean or ½ Vanilla Extract
  • 50g Eggs (lightly beaten)
  • 175g Pastry Flour
  • 30g deZaan Rich Terracotta Cocoa Powder

Note: This can be used as a tart shell, an additional texture to a dessert, as a cookie.
Cocoa Powder suggestions: This recipe can be used with all of deZaan's six cocoa powders. If you are using Carbon Black – use 20g of this powder.

  1. In a mixing bowl, add butter, confectioners' sugar and vanilla. Cream together until smooth and light in color.
  2. Gradually add eggs, beating well in between each addition.
  3. Add flour and cocoa powder and mix them. Scrape the bowl down to make sure all ingredients fully blend into the dough.
  4. Transfer from bowl to flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
  5. Roll out dough to 4-5mm thickness. And form into round tart mold (15cm tart mold).
  6. Refrigerate for 25 minutes before baking.
  7. Bake at 170ºC/330ºF for 12-15 minutes (time of baking depends on power of oven). Check for readiness after 12 minutes.
Part 2: Carbon Black Ganache

Suggested uses: Tart fillings, dessert additions, cake fillings

  1. In a saucepan, add cream and tea. Bring to a soft boil.
  2. Take off heat and cover and allow to infuse for 5 minutes.
  3. Blend with an immersion blender and strain.
  4. Bring cream back to heat and add sugar. Bring to a soft boil.
  5. Pour hot cream to cocoa powder. Blend with an immersion blender.
  6. Pour directly into tart mold and allow to set.
  7. Store in an air-tight container until ready to use.
Part 3: Caramel Mou Sauce
  • 192ml Single Cream
  • 0.5g Smoked Oolong Tea
  • ½ Vanilla Bean
  • 57g Sugar
  • 21g Glucose
  • 27g Soft Brown Sugar
  1. Warm up cream, tea and vanilla bean. Infuse and keep at warm temperature.
  2. Make a caramel with all three sugars. At semi-dark golden caramel, deglaze with cream.
  3. Cook to 107ºC and strain into a mixing bowl. Mix on low speed until cooled (paddle attachment).
  4. Store in piping bags until ready for use.
Part 4: Soft Marshmallow
  • 152g Trimoline (quantity 1)
  • 200g Granulated Sugar
  • 152ml Water
  • 212g Trimoline (quantity 2)
  • 120g Fish Gelatine (20g Porc Gelatin)
  1. In a saucepan, add 1st quantity of trimoline, sugar and water. Bring to a boil and cook to 110ºC.
  2. At the same time, add 2nd quantity of Trimoline to a mixing bowl with a whisk attachment and start beating.
  3. Once syrup has reached the correct temperature, stream into mixing bowl while constantly whisking at a medium speed.
  4. Stream in gelatin and whisk until medium and glossy peaks form.
  5. Transfer to piping bag and decorate tart.
  6. Allow to set a couple of minutes and proceed to burn the top lightly with a torch.
  7. Finish with a few pieces of smoked oolong tea.


Do you Know Cocoa?

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

DeZaan Book WebBanner 08

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!

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
Cocoa Insights

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