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Dezaan Karina Cherry Pavalova
Part 1: Pavlova
  • 160g Egg Whites
  • 200g Granulated Sugar
  • 25g deZaan True Gold Cocoa Powder
  • 2g Corn Starch
  • 5g White Vinegar
  • 4g Cream of Tartar
  • 4g Vanilla Extract
  1. Mix granulated sugar and cocoa powder.
  2. In a stand mixer fitted with a whisk attachment, start whipping egg whites. When fluffy, start adding sugar mix.
  3. Let whip for a few seconds and add cream of tartar followed by corn starch.
  4. Keep whipping and add the white vinegar and vanilla extract until stiff pick.
  5. Pipe over a silicon mat and bake at 260ºF for 1.5 to 2 hours.
Part 2: Milk chocolate and cocoa whipped ganache
  • 100g Milk Chocolate
  • 20g Cocoa Butter
  • 80g deZaan True Gold Cocoa Powder
  • 50g Glucose Syrup
  • 115g Heavy Cream
  • 2.5g Silver Gelatin
  • 200g Heavy Cream (cold)
  1. Soak the gelatin in ice water
  2. In a small pot, bring first part of cream, cocoa powder and glucose to simmer.
  3. Add gelatin and stir to dissolve.
  4. Pour over chocolate and emulsify until smooth.
  5. Add second part of cream and emulsify with the help of a hand blender and finally set in the cooler.
Part 3: Cherry Compote
  • 200g Pitted Fresh Cherries
  • 50g Granulated Sugar
  • 50g Brandy
  • 1 ea orange zest
  1. Bring all ingredients to a boil in a saucepan.
  2. Reduce heat to medium-low. Simmer until cherries are softened.
  3. Take the cherries out from the saucepan and leave the juices on medium heat until thick.
  4. Pour reduced syrup over cherries and allow it to cool down.


Do you Know Cocoa?

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Talia Profet European Chef Lead, deZaan
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