- 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.
![Hot Chocolate Macro](https://images.ctfassets.net/yn1b2kwt1vbo/2LDoHEDZmxbu92z68TVjGW/e7261ba9f17f55fc9dc0df5050ad9a62/Hot_Chocolate_Macro.jpg?w=750&h=750&fl=progressive&q=80&fm=jpg)
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!
![Cocoa Insights](https://images.ctfassets.net/yn1b2kwt1vbo/3OqJRGoyjlrZoZ5xrDl8C3/5f4f26f7314053a5bac816b687aebbf0/image.png?w=400&h=566&q=70&fm=png)
![Quote](/static/f4829ca3f6142fa12aeead7cea751fb9/e2265/quotes.png)
![Quote](/static/f4829ca3f6142fa12aeead7cea751fb9/e2265/quotes.png)
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.
![Cocoa Insights](https://images.ctfassets.net/yn1b2kwt1vbo/6FTXeFPj5WXJOnVAtexG8x/7db3a82c58d6d4ee37215f6579646564/image.png?w=400&h=463&q=70&fm=png)
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