Minum
Bahan
Cara Buat- 75g Beras Jepang
- Nasi Koji 125g
- 150g Air (untuk memasak)
- 143g Air Dingin (untuk pendinginan)
- 175g Air Hangat (untuk pengenceran)
- 20g deZaan Crimson Red bubuk kakao
- Cuci beras jepang dan rendam selama 1 menit, tiriskan kelebihan air.
- Tambahkan beras yang sudah dicuci dan air untuk memasak ke dalam panci, didihkan sampai mencapai konsistensi bubur.
- Tambahkan air dingin untuk mendinginkan bubur dan dinginkan hingga sekitar 60°C.
- Tambahkan nasi koji ke dalam bubur dan fermentasikan pada suhu 60°C selama 8-12 jam.*
- Blender beras koji, coklat bubuk Crimson Red dan air hangat hingga halus.
- Minuman terasa paling enak saat disajikan hangat.
- jika Anda membiarkan ini berfermentasi lebih lama atau pada suhu yang lebih rendah, ini dapat mengembangkan alkohol
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
