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DeZaan Hero Image Of White Peach Strawberry Rose
Part 1: White Peach Gel With Strawberry
  • 50g Granulated Sugar
  • 10g Agar-Agar
  • 1000g White Peach Purée
  • 50g Lemon Juice
  • 500g Fresh Strawberries
  1. Blend the sugar & agar-agar in a bowl and reserve.
  2. Bring the peach purée & lemon juice to a boil.
  3. Add the agar-agar & sugar mixture. Cook for 1 minute.
  4. Leave to cool down and set completely. Once set, blend in a food processor until smooth.
  5. Pass through a fine sifter and reserve.
  6. Cut the strawberries into brunoise. Fold into the peach gel.
  7. Transfer to a piping bag and reserve.
Part 2: Rose Blush Financier
  • 125g Almond Flour
  • 375g Confectioners' Sugar
  • 125g Flour
  • 62g deZaan Rose Blush Cocoa Powder
  • 312g Egg Whites
  • 312g Beurre Noisette (warmed slightly)
  1. Add all the dry ingredients to a mixing bowl with a paddle.
  2. Add the egg whites and mix until combined.
  3. Stream in beurre noisette (keep in mind the temperatures of batter and beurre noisette should be close to one another to prevent splitting of the batter).
  4. Bake on a flat sheet tray at 180ºC/356ºF.
  5. Cool down before unmolding from the tray.
  6. Cut into the shape of a small round to fit into the rose mold and reserve.
Part 3: Rose Blush Mousse
  • 12g Gelatin
  • 550g Milk
  • 200g Egg Yolk
  • 150g Granulated Sugar
  • 100g deZaan Rose Blush Cocoa Powder
  • 80g Cocoa Butter Drops
  • 350g Cream 35% (cooled and whipped to soft/medium peaks)
  1. Bloom the gelatin. Strain excess water and reserve.
  2. Make a crème anglaise with milk, egg yolk, and sugar.
  3. Pour crème anglaise over the cocoa butter drops and Rose Blush cocoa powder. Blend with an immersion blender.
  4. Add the gelatin and blend.
  5. Cool down to about 30ºC/86ºF.
  6. Fold in the whipped cream until just combined.
  7. Pour into the desired rose mold about ¾ way full. Add the peach gel and financier.
  8. Close off with the mousse. Freeze until set.
  9. For further instructions, refer to the assembly section.
Part 4: Red Cocoa Butter Spray
  • 647g deZaan Stellar Cocoa Butter Drops
  • 127g Milk Powder
  • 110g Granulated Sugar
  • Red Coloring (powder - to color by eye)
  1. Melt down the deZaan Stellar cocoa butter drops over a bain-marie.
  2. Add the milk powder and sugar. Blend thoroughly.
  3. Add the red food coloring powder.
  4. Blend everything with an immersion blender. Strain and reserve.
  5. Bring to 35ºC/95ºF for spraying.
Part 5: Assembly
  1. By using a spray gun, create a velvet layer of red over the mousse.
  2. When sprayed, let slowly defrost in the refrigerator.
  3. Finish with rose petals and dots of neutra-gel (for a water drop effect).


Do you Know Cocoa?

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

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Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

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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
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  • 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