roll-up image
Hero Image Of DeZaan Dragon S Beard Candy
Part 1: Cocoa Dusting Flour
  1. In a 180°C/355°F pre-heated oven, toast the Tapioca Starch for about 15 minutes.
  2. Remove to cool and mix deZaan Crimson Red Cocoa Powder and Beetroot Powder to the starch well.
  3. Sift to remove any lumps.
Part 2: Cooked Sugar
  • 630g Sugar
  • 195g Corn Syrup
  • 5g White Vinegar
  • 360g Water
  1. In a pot, combine all ingredients and boil until the temperature of the syrup reaches 130°C/265°F.
  2. Do not stir as it may crystallize the sugars.
  3. Remove from heat to cool slightly for about 2 minutes.
  4. Pour into 8 small round containers for about 100g-120g in each.
  5. Cool the mixture thoroughly overnight.
Part 3: Toasted Hazelnuts
  • 400g Hazelnuts
  1. In a 180°C/355°F pre-heated oven, toast the Hazelnuts for about 8-12 minutes or until light golden brown.
  2. Cool and roughly chop the Hazelnuts.
Assembly Image Of DeZaan Dragon S Beard Candy
Part 4: Assembly
  1. Remove the cooked candy from the round containers.
  2. Dust the candy’s exterior generously with the Dusting Flour to prevent sticking.
  3. Using a metal chopstick or any study sharp stick, poke a hole into the candy, making it a ring shape.
  4. Slowly but firmly stretch the ring larger and evenly.
  5. When the candy ring is large enough to fold into an “8” shape, bring both rings together to make 1 ring.
  6. Dust the candy with more dusting flour to prevent sticking.
  7. Slowly but firmly stretch the double ring until it is large enough to fold into an “8” shape and bring it together to make 1 ring, constantly dusting every time you stretch to prevent sticking.
  8. The strands double and get thinner every time it is stretched longer and folded in half.
  9. Continue the process from step 4 to step 8 until the candy resembles silk strands.
  10. Using a sharp scissor, after ensuring it is dry and coated with the Dusting Flour, cut the candy for about 10-15cm long, place a small handful of chopped Hazelnuts and gently wrap and roll with the candy until the Hazelnuts are fully encased inside.
  11. Consume immediately.


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