- 1000g Air
- 80g bubuk kakao deZaan Carbon Black
- 275g Gula Merah Tua
- 75g Mutiara Tapioka Besar
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Dalam panci tambahkan air, coklat bubuk dan gula. Aduk rata. Bawa ke 65 °C/149°F.
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Tambahkan mutiara tapioka pastikan adonan selalu dalam keadaan mendidih agar mutiara tapioka tidak mengendap di dasar dan gosong.
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Masak dengan api kecil hingga tapioca pearl matang.
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Setelah matang, saring cairan ke dalam wadah. Dinginkan sepenuhnya.
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Bilas mutiara dengan air dingin.
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Pindahkan kembali ke cairan dingin yang sudah dipesan.
- 2250g- Susu almond (tanpa pemanis)
- 50g- Daun Teh Hitam
- 100g- bubuk kakao deZaan True Gold
- 500g- susu kental manis
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Seduh teh dalam susu almond panas kira-kira. 5 menit.
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Saring teh almond ke dalam panci.
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Tambahkan sisa bahan ke dalam panci dan didihkan. Pastikan susu kental sudah larut.
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Aduk rata. Matikan api dan saring ke dalam wadah.
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Dinginkan sepenuhnya & simpan di lemari es hingga siap disajikan.
- 1000g Santan Kelapa (min 25 %f at)
- 5g daun jeruk purut segar
- 50g gula pasir
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Didihkan semua bahan hingga mendidih dan biarkan semalaman di lemari es. Cadangan hingga siap disajikan.
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Kocok bila perlu hingga ketebalan yang diinginkan.
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Sajikan segera.
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Setelah semua komponen dibuat. Mulailah dengan menambahkan 10g mutiara karbon hitam di dasar gelas tinggi.
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Tuangkan True Gold Almond Tea, isi kira-kira. ¾ gelas.
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Tambahkan santan kental kocok.
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Hiasi dengan daun jeruk purut (opsional)
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
