roll-up image
DeZaan Image Of Cocoa Sweet Cream Iced Coffee
Part 1: Vanilla Simple Syrup
  • 454g Granulated Sugar
  • 350g Water
  • 12g Vanilla Paste
  1. Combine all of the ingredients in a pot.
  2. Bring the mixture to a simmer while stirring to dissolve the sugar.
Part 2: Cocoa Sweet Cream
  • 400g Heavy Cream
  • 60g Granulated Sugar
  • 2g Salt
  • 100g Whole Milk
  • 10g Vanilla Paste
  • 100g deZaan Hot Cocoa Mix
  1. Heat the granulated sugar and salt with 200g of the heavy cream to 65°C/149°F.
  2. Blend in the hot cocoa mix and vanilla paste.
  3. Combine the mixture with the remaining heavy cream and whole milk. Allow to chill.
  4. Once chilled, whisk in a stand mixer until it resembles a thick milkshake.
  5. Reserve chilled until needed. It can be re-whipped when needed.
Part 3: Assembly
  • 150g Ice
  • 227g Cold Brew
  • 30g Vanilla Simple Syrup
  • 80g Cocoa Sweet Cream
  • Cocoa Powder (for dusting)
  1. In a tall glass, add in the ice.
  2. Pour in the cold brew and simple syrup.
  3. Top with cocoa sweet cream and dust with cocoa powder.


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