roll-up image
Dezaan Sarah Mountain Vegan Entermet January Hero

Chocolate Gluten and Dairy-Free Entremet

Vegan salted caramel entremet with a brownie base

Servings1 Entremet (serves 12)
Products usedTrue DarkTrue Gold
Print Recipe
Part 1: Brownie Base
  • 200g Yumbo Plant-based Egg Yolk
  • 80g Castor Sugar
  • 120g Dark Chocolate
  • 70g Margarine
  • 50g Self-raising Gluten-free Flour
  • 25g deZaan True Dark Cocoa Powder
  • 4g Gluten-free Baking Powder
  1. Melt the chocolate and margarine, whisk the yolk and sugar on the kitchen aid together for 5 minutes on full speed.
  2. Pour the mix into a large bowl, add the chocolate mix and whisk gently, pour the sieved dry ingredients in and mix well.
  3. Pour into a lined cake ring and bake at 160°C for 15 minutes.
Part 2: Caramel Ganache
  • 225g Dark Chocolate
  • 150g Salted Soya Caramel Sauce
  • 60g Soya Milk
  • 10g deZaan True Dark Cocoa Powder
  • 100g Margarine
  • 20g Glucose
  1. Melt the chocolate to 40°C. Boil the salted caramel sauce, soya milk, glucose and cocoa powder.
  2. Add the hot liquid to the chocolate and stir until smooth.
  3. Finally, add the margarine and hand blend until smooth.
  4. Pour the ganache over the cold set brownie and refrigerate to set.
Part 3: Chocolate Glaze
  • 500g Soya Milk
  • 50g Castor Sugar
  • 3g Agar Agar
  • 25g deZaan True Gold Cocoa Powder
  1. Bring the soya milk and cocoa powder to a boil, and mix sugar and agar agar together.
  2. Add the agar sugar mix gradually and reboil the glaze. Cook for 1 minute, then pass the glaze through a fine sieve.
  3. Cool the glaze on an ice bath to 35°C, then pour over the entremet, coat twice with the glaze and then refrigerate to set.
  4. Once the cake has set in the fridge, cut into 12 portions evenly and serve.
Part 4: Salted Soya Caramel
  • 150g Castor Sugar
  • 2g Salt
  • 250g Soya Milk
  • 50g Margarine
  • 50g Glucose
  1. Make a direct caramel with sugar and salt until a clear golden brown colour.
  2. Then add butter and glucose and stir until emulsified.
  3. Add soya milk and cook on a medium heat until 165°C.
  4. Remove from the heat and leave to cool. Use in the recipes as required.
Part 5: Salted Caramel Cremeux
  • 300g Salted Soya Caramel
  • 100g Soya Milk
  • 120g Yumbo Plant-based Egg Yolk
  • 30g Castor Sugar
  • 20g Corn Flour
  • 250g Margarine
  1. Boil soya caramel and soya milk. Whisk the yolk sugar and corn flour together.
  2. Add the the mix and whisk constantly until it boils. Once boiled, remove from the heat and cool on an ice bath to 40°C.
  3. Once at 40°C, remove from ice bath and add margarine and hand blend until smooth. Pour the cremeux on the set layer of ganache and refrigerate again to set.
  4. Once set, blowtorch the metal ring to remove and place in the freezer for 2 hours before glaze with the chocolate glaze.


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