- 25ml brendi
- 150ml Krim Tunggal
- Gula Merah 15 gram
- Bubuk Kakao 15g (Emas Asli)
- 4g tepung jagung
Alkohol lain juga dapat digunakan seperti, bourbon, sherry atau rum.
- Siapkan mangkuk dingin di lemari es.
- Dalam panci, tambahkan krim, brendi dan semua bahan kering. Aduk rata hingga tercampur rata.
- Didihkan selama 1 menit.
- Matikan api dan tuangkan ke dalam mangkuk yang telah didinginkan agar proses pendinginan lebih cepat.
- Setelah dingin, tuang di atas es.
- Nikmati dengan beberapa serutan cokelat, atau biji kakao untuk rasa kakao yang lebih intens.
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.
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
