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DeZaan Hero Image Of Cocoa & Citrus Mini Buche
Part 1: True Gold Mirror Glaze
  • 90g Water
  • 35g Orange Juice
  • 250g Granulated Sugar
  • 250g Glucose Syrup
  • 150g condensed Milk
  • 120g Cocoa Butter Chips
  • 10g deZaan True Gold Cocoa Powder
  • 6.5g Gelatin (32g Fish Gelatin)
  1. In a pot, add water, orange juice, sugar and glucose. Boil until all sugar has been dissolved (approx. 104º/220ºF).
  2. Remove from heat and pour over condensed milk. Mix with immersion blender.
  3. Cool mixture to approx. 55-60ºC/130-140ºF and pour over cocoa butter, deZaan True Gold cocoa powder and gelatin. Mix with immersion blender.
  4. Transfer to a heat proof container. Seal with plastic wrap to the surface of glaze and refrigerate overnight.
  5. To glaze, take out the amount needed and warm to approx. 32-35ºC/90-95ºF before glazing.
Part 2: Quito Oro Almond Feullitine
  • 300g Almond Praline
  • 150g Feuillitine
  • 5g deZaan Quito Oro Cocoa Powder
  • 1.5g Salt
  1. Over a bain-marie, melt down the deZaan Quito Oro cocoa powder.
  2. Mix the cocoa mass with the almond praline, feuillitine and salt.
  3. Reserve until ready to use. Keep at room temperature.

Note: Refer to Assembly method at the end of this recipe for further instructions.

Part 3: True Dark Whipped Ganache
  • 404ml Cream (35% - quantity 1)
  • 404ml Cream (35% - quantity 2)
  • 100g Granulated Sugar
  • 20g deZaan True Dark cocoa powder
  • 75g Milk Powder
  • 56g Cocoa Butter
  • 30g Fish Gelatin (6g Pork Gelatin)
  1. In a bowl, add cocoa butter & milk powder. Set aside until ready to use.
  2. In a saucepan, add the 1st quantity of cream, sugar and cocoa powder. Bring to a soft boil.
  3. Pour over cocoa butter & milk powder in 2-3 stages.
  4. Once the 1st cream has been incorporated, add gelatin while mixture is still quite warm. Blend until thoroughly combined.
  5. Add the 2nd quantity of cream to the mixture and blend until well combined. Strain mixture and transfer to an air-tight container covering the top of the ganache with plastic film wrap to prevent the formation of skin.
  6. Set in refrigerator for 24hrs for best results.
  7. When the ganache is ready to use, add desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.
  8. Use immediately after whipping.
Part 4: Almond & Pistachio Genoise
  • 230g Granulated Sugar
  • 230g Butter
  • 1.5g Salt
  • 1g Espresso Powder
  • ½ Vanilla Bean
  • 200g Eggs
  • 100g Flour
  • 100 Almond Flour
  • 40g Pistachio Flour
  • 1 teaspoon Baking Powder
  • 80g deZaan True Gold Cocoa Powder
  • 15g Toasted Chopped Almonds
  • 15g Toasted Chopped Pistachios

Tip: To add more moisture and cocoa flavor to the cake, soak the cake with Simple Cocoa Soaking Syrup (refer to recipe).

  1. Preheat oven to 175ºC (Note: If baking with a fan, lower temperature to 160ºC).
  2. Prepare ½ sheet tray lined with silpat or parchement paper and lightly greased.
  3. Sift all the dry ingredients (excluding salt, sugar & espresso powder) into a bowl and set aside until ready to use.
  4. In a mixing bowl, add butter, sugar and salt. Mix until light and fluffy.
  5. Once the mixture is fluffy, add vanilla bean, espresso powder and eggs gradually by beating after each addition.
  6. Once all wet ingredients have been well combined, fold in the sifted dry ingredients. Fold until there is no more trace of dry ingredients.
  7. Transfer to a sheet tray. Bake for 8-10 minutes at 175ºC. Baking time depends on thickness of batter.
  8. Check for readiness by sticking a knife or skewer to the center of the cake and it comes out clean.
  9. Once baked, remove the cake from oven and allow it to cool for 5 minutes in the mold.
  10. Remove cake from the mold and let it cool down completely on rack before assembling the cake.
Part 5: Winter Citrus Marmelade
  • 3 Pomelo (Grapefruit)
  • 2 Meyer Lemon
  • 10 Kumquats
  • 2 Blood Orange
  • 3 Oranges
  • 90g Granulated Sugar
  • 300ml Water
  1. With a knife, strip all the outer skin from fruits (excluding the kumquats). Save the outer skin for later use.
  2. Roughly chop fruits into small pieces and disgard any seeds.
  3. Cut kumquats into 4 pieces and disgard any seeds.
  4. Place all fruits in a pot with sugar.
  5. Roughly chop 100g of outer skin of all the fruits and place in the pot with the rest of the fruits.
  6. Cook on low heat until the skin of fruits has become tender and rest of the fruits have been cooked into a marmelade texture.
  7. Cool down completely.
  8. Blend in a robot coupe and pulsing to keep a chunky texture (Note: This can also be blended smooth).
  9. Store in a piping bag in the refrigerator until needed.
DeZaan Assembly Image Of Cocoa & Citrus Mini Buche
Part 6: Assembly
  1. For Chocolate décor: Temper dark chocolate and spread small leaf-like decor onto a gold printed acetate sheet. This can be done with a small knife or a small spatula. Bend sheet into a curve. Securing the sides. Once set remove and reserve for later use.
  2. Once all components have been made, spread out Feuilletine base between two silpat (parchment paper) to approx. 3mm thick. Allow to rest in refrigerator until set to be cut into 3cm round disc. Set aside until ready to use.
  3. Cut genoise to 3cm round disc and set aside until ready to use.
  4. Prepare mold (Silikomart Astro mold) on a sheet tray.
  5. Whip ganache to medium peaks and transfer to a piping bag.
  6. Fill the mold to approx. 1/3 of the way up. With a small spatula, spread the ganache up towards the top edge of the molds and kaking sure to cover all the edges (preventing air bubbles).
  7. Pipe citrus marmalade in the center of the mold to about ½ way up.
  8. Pipe ganache to approx. ¾ way up the mold and add genoise disc, pressing down gently to push excess ganache up the sides.
  9. With a spatula, seal the sides and smooth out the top.
  10. Freeze until completely set (Note: For best results, freeze overnight).
  11. Unmold the cakes and be careful not to break the top.
  12. Place on a rack and prepare glaze.
  13. Once the glaze is ready, glaze cakes and quickly zest some orange and lemon zest over the top.
  14. Transfer into feuillitine base and finish with chocolate décor and gold leaf.
  15. Store in refrigerator.


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