Bahan dan Resep
Bahan
Cara Buat- 45g Cocoa Powder - True Gold
- 50 gr Gula Merah
- 50g Glukosa
- 100ml Susu Almond
- Keripik Mentega Kakao 30g
- 100g Buah Kering Cincang - Aprikot, Kismis, Cranberry, Ceri
- 100g Kacang Cincang - Almond, Hazel, Macadamia
- Siapkan loyang yang dalam dengan kertas roti.
- Potong kacang panggang dan buah kering dan sisihkan dalam mangkuk.
- Dalam mangkuk tahan panas, tambahkan cocoa butter, biarkan meleleh perlahan (jangan sampai melebihi 45ºC). Setelah meleleh, tambahkan bubuk kakao dan aduk rata, pastikan tidak ada gumpalan.
- Dalam panci, tambahkan gula, glukosa, dan susu almond. Didihkan.
- Matikan api dan tambahkan campuran mentega kakao dan bubuk, aduk untuk memasukkan bahan sepenuhnya.
- Tuang di atas campuran kacang dan buah kering. Aduk rata agar semua bahan kering terlapisi seluruhnya dalam campuran cokelat.
- Tekan campuran ke dalam panci yang sudah disiapkan dan biarkan set.
- Saat keras untuk disentuh, potong menjadi bagian yang diinginkan.
- Simpan dalam wadah kedap udara.
Do you Know Cocoa?
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Talia Profet European Chef Lead, deZaan
In our chef-led book, you will be given the scoop on:
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- 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
