roll-up image
Dezaan Miso Hero
Fudge
Ingredients
  • 900g Double Cream
  • 75g Trimoline
  • 275g Sugar (caster)
  • 147g Crimson Red Cocoa Powder
  • 200g Butter
  • 25g White Miso Paste.
Method
  1. Prepare a sheet tray lined with acetate and a full sheet tray frame (2cm thick) TIP: If not working with acetate, this can also be done with a silicone mould or line a pan with plastic wrap (line it twice for better resistance).
  2. In a saucepan, add the cream. Bring to a simmer and keep at a warm temperature until ready to use.  
  3. In a heat proof bowl, add the butter and cocoa powder. Set aside until ready to use.  
  4. Make a dry caramel with the sugar and trimoline (approx. 155-160ºC).
  5. Once caramel is at the correct temperature, deglaze with the warm cream. Bring temperature back to 122ºC.  
  6. Once at correct temperature, add miso and stir in until completely dissolved.
  7. Pour caramel mixture over the cocoa powder and butter, and mix until all ingredients have been fully incorporated. NOTE: scrape the sides and bottom of the bowl frequently to assure that all the butter and powder has been well incorporated.  
  8. Transfer caramel fudge to prepared sheet tray.  
  9. Let cool completely at room temperature, then proceed to transfer to refrigerator and let set over-night for best results.  
  10. Cut to desired size (recommended 2cm x 2cm) TIP: Cut with a fairly warm knife, cleaning your knife in between each cut.
  11. Store in air-tight container or individually wrapped. 
Dezaan Miso Crop

MORE RECIPES FOR Crimson Red

Do you Know Cocoa?

Excel your cocoa knowledge and be inspired with our exclusive book – just launched!

request_a_recipe_book
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
Quote
Quote

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

knowledge_title