roll-up image
Hero Image Of DeZaan Chai Hot Cocoa
Part 1: Chai Spice
  • 10g Nutmeg
  • 5g Star Anise
  • 20g Ginger
  • 10g Fennel
  • 5g Cardamom
  • 15g Turmeric
  • 25g Cinnamon
  • 15g Black Pepper
  1. Blend all the spices together and store them in an air-tight container.
Part 2: Chai Hot Cocoa
  1. Heat the milk to 65°C/149°F.
  2. Blend in the hot cocoa mix and chai spice until smooth.
Part 3: Cocoa Gingerbread House
  • 700g All-Purpose Flour
  • 80g deZaan True Gold Cocoa Powder
  • 10g Ginger Powder
  • 8g Cinnamon Powder
  • 2g Nutmeg
  • 1g Clove
  • 6g Baking Soda
  • 6g Salt
  • 454g Butter (soft)
  • 400g Granulated Sugar
  • 100g Eggs
  • 15g Vanilla Extract

For the icing:

  • 454g Confectioners' Sugar
  • 113g Egg Whites (pasteurized)
  1. Sift the flour, cocoa powder, baking soda, salt, and spices. Set aside.
  2. Cream the butter and sugar. Mix in the eggs and vanilla extract.
  3. Add in the sifted dry ingredients and mix until just combined. Knead the dough together on the tabletop to ensure even mixing.
  4. Roll between two pieces of parchment to 0.65cm/0.25in. Chill the dough.
  5. Cut out the pieces for the house: 5cm/2in X 3.8cm/1.5in for the roof, 3.8cm/1.5in X 2.5cm/1in for the sides, 4cm/1.6in X 5cm/2in for the front and back. Cut a 1cm/0.4in X 1.6cm/0.6in slit in the center of the front and back pieces.
  6. Bake at 180°C/350°F for about 10–12 minutes.
  7. Allow the cookies to cool before assembling with the icing.
  8. To make the icing, whisk the egg whites to stiff peaks, and slowly add the confectioners' sugar. Mix until fully combined and stiff. Keep covered.
  9. Once iced, allow the icing to firm up overnight before using.
Part 4: Assembly
  • Chai Hot Cocoa
  • Gingerbread House
  1. Place the hot cocoa in a serving cup with a wide and straight-edged rim.
  2. Place the gingerbread house on the rim and serve.


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