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Cocoa Crème Brulee
  1. Preheat oven to 150ºC/300ºF.
  2. Warm the cream and vanilla paste in a pot.
  3. Combine yolks, sugar and cocoa powders into a smooth paste. Set aside in heatproof bowl until ready to use.
  4. Once Cream has come to a soft boil, strain and gradually pour over egg yolk mixture.
  5. Blend with immersion blender.
  6. Fill ramekins to approx. ¾ of the way full.
  7. Bake in a bain-marie filled to ¾ the height of the ramekins.
  8. Baking depends on size. Preferably bake until just set.
  9. Take out of oven and transfer to a cooling rack. Allow it to cool completely before serving.
  10. Sift sugar evenly over crème and caramelise the top. Caramelise to order.
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MORE RECIPES FOR Rich Terracotta

Do you Know Cocoa?

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

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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.

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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
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  • 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