- 125ml Double Cream
- 30ml Orange Juice
- 75g Caster Sugar
- 50g Butter
- 2g Ground Ginger
- 1g Ground Cinnamon
- 30g Cocoa Powder - True Dark
- In a saucepan, add the cream, sugar, and spices. Bring to a rolling boil, stirring continuously.
- Take off the heat, add the cocoa powder and butter. Stir until all ingredients are well combined.
- Pour into a storing container or into desired mould.
Can be used for fillings or coatings (or even try adding 10g to 200ml of latte base for a mocha latte).
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
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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
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