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Part 1: Gula Glasir
Bahan
Cara Buat
  1. Ayak gula halus dan deZaan carbon black cocoa powder.
  2. Campurkan air hingga rata.
  3. Tetap tertutup sampai dibutuhkan.
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Part 2: kue tengkorak
Bahan
  • 420g Minyak Nabati
  • Gula Pasir 840g
  • 168g Telur
  • Tepung AP 840g
  • 168g deZaan Carbon Black Bubuk Kakao
  • Soda kue 49 gram
  • garam 16g
  • 672g Buttermilk
  • 686g Kopi (Panas)
Cara Buat
  1. Campur dan ayak semua bahan kering dalam mangkuk.
  2. Campurkan minyak dan gula dalam mangkuk mixer berdiri. Campur untuk menggabungkan.
  3. Tambahkan telur dan pastikan campurannya teremulsi.
  4. Tambahkan campuran kering secara bergantian dengan buttermilk.
  5. Pada kecepatan rendah, alirkan kopi.
  6. Semprot cetakan kue tengkorak. Tuang adonan bagian.
  7. Panggang pada suhu 180°C/350°F.
  8. Biarkan kue mendingin di dalam loyang. Setelah dingin, angkat bagian atasnya lalu keluarkan dari loyang. Letakkan kue di rak kawat.
  9. Glasir.

RESEP LAINNYA DENGAN Carbon Black

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!

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
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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

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