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Protein Bar
  • 95g Mentega
  • 60g Gula pasir
  • 15g Glucose
  • 95g Tepung terigu serbaguna
  • 3g Baking powder
  • 75g Whey protein bubuk
  • 135g Telur
  • 25g Stroberi kering
  • 25g Almond silvered (panggang)
  • 22g – Deep Russet Bubuk Kakao
  • Kakao Massa (Cocoa mass) secukupnya
Cara Buat
  1. Kocok mentega, gula dan glucose.
  2. Masukkan telur secara perlahan, kocok hingga rata.
  3. Saring seluruh bahan kering.
  4. Masukan bahan kering, aduk hingga rata.
  5. Masukkan almond dan stroberi kering, aduk rata.
  6. Bentuk adonan menjadi persegi panjang dengan ketebalan 1,5 cm.
  7. Panggang dengan suhu 170 deg C selama 12 menit.
  8. Drizzle Kakao Massa yang sudah dilelehkan diatasnya sebagai garnish.
  9. Dinginkan sebelum dipotong.
Protien Bars 1 Sm


Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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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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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
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  • How to convert recipes from chocolate to cocoa powder
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  • 27 foundational and inspirational recipes including technical deep dives
  • A plethora of technical cocoa knowledge and know-how