- 44g Terra Rossa Terra Rossa
- 88g Lemak Kakao
- 190g Susu Pasteurisasi Full Cream
- 35g Brown Sugar
Susu dapat di-infuse dengan rempah-rempah untuk memberikan rasa yang berbeda, seperti chai spice, kayu manis, vanila, dan daun mint/peppermint
- Lelehkan lemak kakao (cocoa butter) dengan cara bain-marie hingga suhu 42 - 45'C.
- Setelah mencapai suhu yang tepat, masukkan Terra Rossa, dan blender dengan menggunakan hand-blender untuk menghilangkan gumpalan kakao bubuk. Sisihkan hingga siap digunakan.
- Masak susu fullcream dan brown sugar hingga mendidih menggunakan sauce pan.
- Angkat dari kompor. Tuang 1/3 susu kedalam campuran kakao, aduk terus hingga adonan menjadi kental seperti ganache.
- Secara bertahap, tambahkan sisa susu sambil terus diaduk.
- Setelah tercampur rata, tuang ke dalam gelas yang sudah disiapkan.
- Dapat dinikmati selagi hangat.
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
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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
