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DeZaan Rollup Image Of Kaffir & Carbon Black Coconut Bubble Tea
Part 1: Carbon Black Boba Pearls
  • 1000g Water
  • 80g deZaan Carbon Black Cocoa Powder
  • 275g Dark Brown Sugar
  • 75g Large Tapioca Pearls
  1. In a pot, add water, cocoa powder, and sugar. Mix thoroughly and bring to 65°C/149°F.
  2. Add in the tapioca pearls making sure the mixture is always at a soft boil to prevent the tapioca pearls from settling at the bottom and burning.
  3. Cook on a low heat until the tapioca pearls have been cooked through.
  4. Once cooked through, strain the liquid into a container. Cool down completely.
  5. Rinse the pearls out with cold water.
  6. Transfer back to reserved cooled liquid.
Part 2: True Gold Almond Tea
  • 2250g Almond Milk (unsweetened)
  • 50g Black Tea Leaves
  • 100g deZaan True Gold Cocoa Powder
  • 500g Condensed Milk (sweetened)
  1. Steep tea in hot almond milk for approx. 5 minutes.
  2. Strain the almond tea into a pot.
  3. Add the remaining ingredients to the pot and bring to a simmer, making sure that the condensed milk has been dissolved.
  4. Mix thoroughly. Take off the heat and strain into a container.
  5. Cool completely and store in the refrigerator until ready to serve.
Part 3: Coconut Kaffir Whipped Cream
  • 1000g Coconut Cream (min 25% fat)
  • 5g Kaffir Lime Leaves (fresh)
  • 50g Granulated Sugar
  1. Bring all the ingredients to a soft boil and infuse overnight in the fridge. Reserve until ready to serve.
  2. Whip when needed to the desired thickness.
  3. Serve immediately.
Part 4: Assembly
  1. Once all the components are made, start by adding 10g of carbon black pearls to the bottom of a tall glass.
  2. Pour in true gold almond tea, filling approx. ¾ of the glass.
  3. Add the whipped kaffir coconut cream.
  4. Decorate with a kaffir lime leaf (optional).


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