roll-up image
Hot Chocolate Hero

Terra Rossa and Brown Sugar Hot Cocoa

A luxurious and indulgent decadent hot chocolate

ServingsYields a 350ml batch (2-3 portions at 170g or 120g per portion)
Prep- time: 10 minutes
Cooking time: 20 minutes
Print Recipe
  • 44g Cocoa Powder Terra Rossa
  • 88g Cocoa Butter
  • 190g Whole Milk
  • 35g Brown Sugar

Cocoa powder suggestions:

Milk can be infused with spices and herbs for alternate flavor, such as chai spices, cinnamon, vanilla, peppermint (or regular mint)

  1. In a heat-proof bowl, add the cocoa butter and melt over (low heat) bain-marie until 42-45ºC.
  2. Once at correct temperature, add cocoa powder and blend thoroughly with a hand-blender to rid of all cocoa powder lumps. Set aside until ready to use.
  3. In a saucepan, add the milk and sugar. Bring to a soft boil.
  4. Take off heat. Add 1/3 of milk mixture to the cocoa mixture, whisking continuously (mixture will become a thick ganache like texture).
  5. Gradually add the rest of the milk while whisking continuously.
  6. Once well combined, pour into desired mug.
  7. To be enjoyed warm as is.
Hot Chocolate Macro

MORE RECIPES FOR Rich Terracotta

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