roll-up image
Dezaan Maple Pecan Bars Hero
Part 1: Cocoa Pate Sable
  • 150g Butter
  • 75g Confectioners' Sugar
  • 1 Vanilla Bean or ½ Vanilla Extract
  • 50g Eggs (lightly beaten)
  • 175g Pastry Flour
  • 30g deZaan Terra Rossa Cocoa Powder
  1. In a mixing bowl, add the butter, confectioners' sugar and vanilla. Cream together until smooth and light in color.
  2. Gradually add the eggs, beating well in between each addition.
  3. Add the flour and cocoa powder and mix, making sure to scrape the bowl down to be sure all ingredients fully blend into dough.
  4. Transfer from the bowl to the flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
  5. Roll out dough to approx. 5mm thickness and form into tart mold.
  6. Cool in the refrigerator for 20 minutes.
  7. Par-bake for 15 minutes at 175ºC/ 350ºF
Dezaan Maple Pecan Bars Pattern
Dezaan Maple Pecan Bars Macro
Part 2: True Gold Pecan Filling
  • 250g Maple Syrup
  • 100g Granulated Sugar
  • 0.5g Vanilla Paste
  • 2g Salt
  • 195g Eggs (Beaten)
  • 50g deZaan True Gold Cocoa Powder
  • 500g Pecans (Chopped)
  1. In a large bowl add the syrup, sugar, vanilla, salt and eggs.
  2. Mix thoroughly until combined.
  3. Add the cocoa powder and mix until fully combined.
  4. Lastly add in the pecans and fold in.
  5. Pour into the tart mold and bake at 175ºC/350ºF for until filling has set.
  6. Transfer to the cooling rack and allow it to cool down completely before removing from the mold.
  7. Cut into rectangular slices.


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