roll-up image
Hero Image Of DeZaan Crimson Red Tart
Part 1: Crimson Red Sable Breton
  • 280g Flour
  • 40g deZaan Crimson Red Cocoa Powder
  • 2g Salt
  • 12g Baking Powder
  • 260g Butter
  • 220g Confectioners' Sugar
  • 100g Egg Yolks
  • 20g Vanilla Paste
  • 50g Chopped Walnuts
  1. Sift the flour, cocoa powder, salt, and baking powder together. Mix to combine.
  2. Cream the butter and confectioners' sugar.
  3. Add in the egg yolks and vanilla paste.
  4. Mix in the sifted dry ingredients until just combined. Mix in the ground walnuts evenly.
  5. Scoop the dough into 9cm ring molds.
  6. Bake at 180°C/350°F for about 10-15 minutes.
  7. Once removed from the oven, use a measuring cup, and press the center in.
  8. Allow to cool.
Part 2: Crimson Red Mousse
  • 285g Cream 35% (1)
  • 114g Glucose
  • 108g deZaan Crimson Red Cocoa Powder
  • 1.25g Sea Salt
  • 184g Brown Sugar
  • 38g Butter (soft)
  • 57g Dry Milk Powder (non-fat)
  • 13g Vanilla Paste
  • 272g Cream 35% (2)
  1. Place the heavy cream (1), glucose, sea salt, brown sugar, and milk powder in a pot. Bring to a simmer and ensure everything has dissolved.
  2. In a separate bowl, combine the cocoa powder and vanilla paste.
  3. Pour the cream mixture over the cocoa powder and with a hand blender, blend until smooth. Blend in the butter.
  4. Strain and chill overnight.
  5. When ready, whip the mixture on high speed in a stand mixer until stiff peaks.
  6. Whip the heavy cream (2) to soft peaks and fold this into the whipped Crimson Red base.
  7. Pipe into molds and freeze overnight.
Part 3: Crimson Red Glaze
  • 8.5g Powdered Gelatin
  • 42g Water (cold)
  • 74g Water
  • 206g Granulated Sugar
  • 71g deZaan Crimson Red Cocoa Powder
  • 132g Cream 35%
  1. Bloom the gelatin in the 42g of cold water
  2. In a saucepan, add water and sugar and bring to a full boil (making sure all the sugar is well dissolved).
  3. Add the cream to the sugar water and bring to a boil.
  4. Add the cocoa powder, making sure to stir continuously until reboiled.
  5. Take off the heat and let cool for 10 minutes, then add the gelatin. Blend with a hand blender being careful not to incorporate too much air to prevent having bubbles when glazing.
  6. Strain and reserve until needed.
  7. Remove the mousse from their molds and keep frozen.
  8. Glaze the frozen mousse and level off the tops once glazed.
Part 4: Maple Miso Caramel
  • 150g Granulated Sugar
  • 100g Maple
  • 250g Cream 35%
  • 50g Butter
  • 60g White Miso
  • 1g Sea Salt
  • 10g Vanilla Paste
  1. Caramelize the sugar to a medium-brown amber. Mix in the maple.
  2. Carefully stir in the cream.
  3. Switch off the heat, blend in the butter, miso, salt, and vanilla, and strain.
Part 5: Gold Specked Vanilla Glaze
  • 250g Water
  • 200g Granulated Sugar
  • 50g Glucose Syrup
  • 1g Salt
  • 5g Vanilla Extract
  • 6g Agar Agar
  • 24 Gold Leaf Sheets
  1. Combine all the ingredients except the gold leaf. Mix to combine.
  2. Bring the mixture to a boil. Simmer while stirring for 4 minutes.
  3. Pour the mixture onto a sheet tray. Let it firm in the refrigerator.
  4. Once firm, break into smaller pieces and blend until smooth.
  5. Mix in the gold leaf.
Part 6: Meringue Chip
  • 114g Egg Whites
  • 255g Confectioners' Sugar
  • 4g Vanilla Paste
  • 1g Salt
  1. Whisk the egg whites to soft peaks.
  2. On medium speed, gradually add the sugar a few tablespoons at a time.
  3. Whip to stiff peaks and mix in the salt and vanilla.
  4. Spread evenly onto a silicone matt-lined sheet tray.
  5. Bake at 150°C/300°F for about 1 hour.
  6. Allow to cool and then break into pieces. Reserve in an airtight container with a silica packet.
Part 7: Assembly
  1. Pipe the maple miso caramel on top of the sable Breton.
  2. Top with the glazed Crimson Red mousse.
  3. Pipe the gold-specked vanilla glaze around the top edge of the mousse.
  4. Garnish with a whole walnut, meringue chip, and a touch of maple miso caramel.


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