Bom Cokelat Panas
Bahan
Cara Buat- Cocoa Bomb Shell (2 bagian)
- 27g deZaan Hot Chocolate Mix
- 200g Susu
- Coklat Marah
Topping:
- Bubuk kokoa
- Debu Emas
- Isi salah satu bagian kubah dengan 27g Campuran Coklat Panas deZaan. Tutup dengan separuh lainnya.
- Lapisi bagian luar dengan lapisan tipis Tempered Chocolate. Biarkan apa adanya atau segera masukkan Bubuk Kakao atau Gula Pasir. Anda juga bisa melapisinya dengan Bubuk Emas setelah mengeras.
- Panaskan Susu hingga 65°C/149°F dan tuangkan dengan hati-hati ke atas Hot Cocoa Bomb ke dalam cangkir.
- Campur hingga larut.
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.
Talia Profet European Chef Lead, deZaan
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
