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Dezaan Puffed Cracker Hero Wide
Part 1: Puffed Cracker
  • 227g Bread Flour
  • 8g Carbon Black Cocoa Powder
  • 113g Water (room temp)
  • 28g Butter (soft)
  • 28g Vegetable Oil
  • 7g Yeast (instant)
  • 5g Granulated Sugar
  • 2g Baking Soda
  • 3g Salt
  • 3g Lime Juice
  • 3g Barley Malt Syrup
  1. Combine all the ingredients in the bowl of a stand mixer. Mix on low to combine.
  2. Continue mixing on medium speed to reach full gluten development. Approximately 8-10 minutes.
  3. Once fully developed, knead by hand a few folds to even it out.
  4. Place the dough in a lightly greased bowl and rest the dough for about 10 minutes, covered with plastic wrap and chill overnight. About 12 hours.
  5. Preheat the oven to 176 C
  6. Divide the dough in four. With flour, roll each piece thin, about one tenth to a quarter cm.
  7. Transfer the dough to a sheet of parchment. Cut the dough into 3.75 cm.
  8. Bake for about 2 minutes, or until the crackers have puffed up. Reduce the temp to 148 C and continue to bake for approximately 5-8 minutes. Crackers should be crisp.
  9. Cool and store in an airtight container.
Dezaan Cocoa Puff Macro
Part 2: Cocoa Beet Mousse
  • 7g Gelatin (powdered)
  • 35g Water
  • 206g Heavy Cream (1)
  • 3g Salt
  • 62g Sugar
  • 30g Cocoa Butter
  • 23g Milk Powder
  • 28g Crimson Red Cocoa Powder
  • 85g Red Beet Puree
  • 142g Heavy Cream (2)
  1. Bloom the gelatin in the water. Set aside.
  2. In a pot combine the heavy cream (1), salt, sugar, cocoa butter, milk powder and cocoa powder.
  3. Heat on medium. Stir and cook just until smooth. All of the sugar, salt, cocoa butter should be completely dissolved. Do not bring to a boil. Add in the bloomed gelatin and dissolve.
  4. Off the heat, blend in the beet puree. Strain.
  5. Let the base set overnight, minimum of 8 hours or until set.
  6. Once set, combine the base and the heavy cream (2) in the bowl of a stand mixer. With a whisk, whip until stiff peaks.
  7. Bag and chill.
Part 3: Assembly
  1. Poke a small opening at the base of the puffed crackers.
  2. With the mousse in a piping bag, pipe into the base of the cracker and fill completely.


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