- 125ml Krim Ganda
- Jus Jeruk 30ml
- 75g Gula Kastor
- 50g Mentega
- 2 gr jahe giling
- 1g Kayu Manis Bubuk
- Bubuk Kakao 30g - True Dark
- Dalam panci, tambahkan krim, gula, dan rempah-rempah. Didihkan, aduk terus.
- Matikan api, masukkan coklat bubuk dan mentega. Aduk hingga semua bahan tercampur dengan baik.
- Tuang ke dalam wadah penyimpanan atau cetakan yang diinginkan.
Dapat digunakan untuk isian atau pelapis (atau bahkan mencoba menambahkan 10g ke 200ml dasar latte untuk moka latte).
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
