Part 1: Carbon Black Mochi
Bahan
Cara Buat- 300g Glutinous Rice Flour
- 600g Water
- 180g Granulated sugar
- 100g deZaan Carbon Black cocoa powder
- Mix all ingredients and place the mix in a metal container and cover tightly with aluminum foil.
- Now steam the base for 1 hour on 100ºC/ 212ºF (checking throughout if the base is cooked through)
- Take out the base and cool down.
- Once cooled, portion dough into 20g and roll into balls. Rest until all has been portioned out.
- Shape dough into a flat round with a rolling pin ( use rice flour to prevent from sticking)
- Refer to assemble method for further instructions
Part 2: Passionfruit Sorbet
Bahan
Cara Buat- 732g Water
- 814g Granulated Sugar
- 244g Glucose Powder
- 16g Stabilizer 2000
- 2196g Passion Fruit Puree
- Prepare a heat proof container with the passion fruit puree. Reserve
- Combine glucose powder & stabilizer together into a bowl. Reserve
- Bring Water and sugar to a boil.
- Add dry glucose &stabilizer.
- Mix with an immersion blender & bring to a boil.
- Strain directly into container with passion fruit puree. Mix with an immersion blender.
- Cool completely to 4ºC/39ºF. For best results allow to mature overnight.
- Prepare demi- sphere silicon molds onto a sheet tray and reserve in freezer until ready to use.
- Churn to preference.
- Fill the (2-3cm diameter) demi-sphere molds with passion fruit sorbet & freeze overnight.
- Unmold and stick the demi-spheres together creating a ball.
Part 3: Thai Basil Oil
Bahan
Cara Buat- 500g Fresh Thai Basil
- By eye - Rape seed oil
- Blanch leaves in boiling water for 5 seconds.
- Immediately remove and add into iced cold water.
- Strain and blend in food processor adding oil gradually until a smooth liquid texture is achieved.
- Strain once more & reserve in refrigerator.
Part 4: Assembly
Cara Buat- Once all components are made. Start by wrapping the passion fruit sorbet with the carbon black mochi.
- Reserve in freezer.
- Prepare a plate with fresh passion fruit juice at the center.
- Place the mochi at the center of the passion fruit juice.
- Drizzle Thai Basil oil over the top and into the juice.
- Finish with basil cress.
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!
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
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
