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Image Of DeZaan Cocoa And Caramel ‘Snowball’
Part 1: Carbon Black Caramel Insert
  • 90g Granulated Sugar
  • 35g Unsalted Butter
  • 275g Cream 35% (Warm)
  • 20g deZaan Carbon Black Cocoa Powder
Cara Buat
  1. Begin by caramelizing the sugar and unsalted butter on medium heat until golden brown.
  2. Pour in the warm cream immediately and whisk to combine. Allow to ‘cook out’, ensuring the sugar has fully dissolved before removing from the heat.
  3. Add the cocoa powder and use a hand blender to emulsify before transferring it into a piping, filling the desired mold, and freezing until firm.
Part 2: Terra Rossa Cremeux
  • 200ml Whole Milk
  • 100g Egg Yolks
  • 120g Granulated Sugar
  • 100g deZaan Stellar Cocoa Butter Drops
  • 70g- deZaan Terra Rossa Cocoa Powder
  • 300g Cream 35% (cold)
  • 25g Desiccated Coconut 
Cara Buat
  1. Combine and heat the milk, egg yolks, and sugar until thickened.
  2. Pour the thickened mixture over the cocoa butter drops and cocoa powder and use a hand blender to combine.
  3. Add the cream and process with the blender again to incorporate.
  4. Fold through the desiccated coconut before transferring it into a piping bag ready to use as described in the assembly section below.
Part 3: Coconut Whipped Ganache
  • 250g Coconut Milk
  • 130g White Chocolate
  • 2 Sheets of Gelatin (softened)
  • 250g Cream 35% (cold)
Cara Buat
  1. Place the softened gelatin sheets in a jug with the chocolate and reserve.
  2. Heat the coconut milk until simmering before pouring over the contents in the jug. Use an immersion blender to make it smooth.
  3. Pour in the cold cream and process again to combine before allowing to cool in the refrigerator ready for whipping to soft peaks when ready to use.
Part 4: White Velvet Spray
  • 250g deZaan Stellar Cocoa Butter drops
  • 150g White Chocolate
  • White coloring
Cara Buat
  1. Heat the cocoa butter drops until all dissolved and reaches a temperature of 55°C/131°F.
  2. Remove from the heat and stir through both the chocolate and coloring to dissolve whilst cooling.
  3. Allow to cool to 30°C/86°F before passing through a sieve and into a spray gun ready to use.
Part 5: 50/50 Base Coating
Cara Buat
  1. Heat the cocoa butter drops until all dissolved and reaches a temperature of 55°C/131°F.
  2. Remove from the heat and stir through the chocolate until dissolved.
  3. Allow to cool to 30°C/86°F before passing through a sieve and dipping the spheres into the coating.
Part 6: Assembly
Cara Buat
  1. Fill ½ of a sphere mold with Terra Rossa cremeux
  2. Once the caramel inserts have been set, remove from the mold. Add to the Terra Rossa cremeux.
  3. Place the second part of the mold and fill the rest of the mold with Terra Rossa cremeux. Freeze until set.
  4. Whip the coconut ganache to soft peaks and pipe into a slightly larger mold.
  5. Place the frozen cremeux/caramel insert into the coconut ganache.
  6. Close the mold and fill to the edge with the coconut ganache. Freeze until set.
  7. Once frozen, dip each sphere into the 50/50 base coating.
  8. To finish, drizzle with a plain white glaze over one side and sprinkle desiccated coconut and edible gold leaf.
  9. Allow to defrost for 2 hours before serving.


Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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