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DeZaan Hero Image Of Terra Rossa Fudgesicle
Part 1: Terra Rossa Fudgesicle
  • 750g Water
  • 200g Nonfat Dry Milk Powder
  • 400g Granulated Sugar
  • 2g Salt
  • 100g Glucose
  • 200g deZaan Terra Rossa Cocoa Powder
  • 1g Stabilizer
  1. In a pot, combine all the ingredients together and blend until smooth. Bring to a simmer and strain.
  2. Chill overnight.
  3. Blend before spinning.
  4. Once spun, place into silicone disc molds and freeze.
Part 2: Terra Rossa Shortcrust
  • 350g Flour
  • 40g deZaan Terra Rossa Cocoa Powder
  • 9g Baking Powder
  • 3g Salt
  • 227g Butter (soft)
  • 200g Granulated Sugar
  • 50g Egg
  • 10g Vanilla Extract
  1. Sift the flour, cocoa powder, baking powder, and salt together. Set aside.
  2. Cream the butter and granulated sugar until light and fluffy.
  3. Add in the egg and vanilla extract. Mix to combine.
  4. Add in the dry ingredients and mix on low until just combined. Do not overmix.
  5. Divide the dough into two. Roll each portion between two pieces of parchment to 0.6 cm/0.25 in thickness.
  6. Cut the dough into desired shape and size.
  7. Chill the sheets until firm. This will make it easy to separate the pieces.
  8. Tray out the cookies onto parchment-lined sheet trays. Space them about 2.5 cm/1 in apart.
  9. Bake at 176°C/350°F for about 12-15 minutes.
Part 3: Terra Rossa Gelée
  • 300g Milk
  • 30g Cream 35%
  • 100g Granulated Sugar
  • 50g deZaan Terra Rossa Cocoa Powder
  • 1g Salt
  • 5g Vanilla Paste
  • 5g Agar Agar
  1. Combine all of the ingredients in a pot. Blend until smooth.
  2. Cook to a boil and simmer for 2 minutes.
  3. Strain into a flat half-sheet tray and chill until set (at least an hour).
  4. Cut into portions.
Part 4: Cocoa Nib Florentine
  • 60g Butter
  • 70g Confectioners' Sugar
  • 8g deZaan Terra Rossa Cocoa Powder
  • 0.10g Pectin
  • 35g Corn Syrup
  • 70g Cocoa Nibs
  1. Gently melt the butter in a pot on low heat. Do not allow it to simmer.
  2. Once the butter is melted, stir in the confectioners’ sugar, cocoa powder, pectin, and corn syrup. Stir to dissolve and emulsify together.
  3. Turn off the heat and stir in the cocoa nibs.
  4. Place the mixture between two silicone sheets and roll thin.
  5. Chill in the freezer. Once set, cut using a round cutter.
  6. Place on a sheet tray lined with a silicone sheet.
  7. Bake at 180°C/350°F for about 6-8 minutes (until browned).
  8. Once out of the oven, allow the nougatine to set slightly and cut once more with the same round cutter for clean edges.
  9. Allow to cool. Store in an airtight container.
Part 5: Cinnamon Buckwheat Honey Anglaise
  • 80g Egg Yolks
  • 70g Granulated Sugar
  • 180g Milk
  • 725g Cream 35%
  • 8g Vanilla Extract
  • 50g Buckwheat Honey
  • 5g Cinnamon
  1. Bring everything except the egg yolks to a simmer.
  2. Once all of the sugar has dissolved, temper in the egg yolks and cook to nappe.
  3. Strain and chill.
Part 6: Whipped Mascarpone
  • 226g Mascarpone
  • 226g Cream 35%
  • 100g Confectioners' Sugar
  • 5g Vanilla Paste
  1. Whisk all of the ingredients together starting on first speed.
  2. Once the mascarpone has broken up into small pieces, whisk on medium speed to medium peaks.
Part 7: Assembly
  1. When ready to plate, remove a Terra Rossa Fudgesicle from the mold and place it on top of a shortcrust and onto a steep bowl.
  2. Place the gelée to one side on top of the fudgesicle.
  3. Place the cocoa nib florentine on top of the gelée on the opposite end.
  4. Scoop a dollop of whipped mascarpone on top and garnish with gold leaf.
  5. Pour the anglaise table side.


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