Part 1: Cookies
Bahan
Cara Buat- 120g Mentega
- 105g Raw sugar
- 55g Telur
- 27g Terra RossaKakao Bubuk
- 45g Tepung terigu protein rendah
- 80g Tepung terigu serbaguna
- 8g Tepung tapioka
- 3g Maizena
- 2g Baking Soda
- 1g Garam
- 25g Rolled Oats
- 15g Biji kakao (Cocoa nibs)
- Kocok mentega dan gula hingga mengembang.
- Campurkan telur secara perlahan hingga tercampur rata.
- Saring semua bahan kering kecuali oats dan biji kakao.
- Masukkan campuran bahan kering bagi menjadi 3 kali pemasukan, aduk hingga rata.
- Masukkan oats dan biji kakao dan aduk hingga rata.
- Bentuk adonan menjadi seperti bola dengan berat 30g, dan panggang dengan suhu 190 deg C selama 10 - 12 menit.
- Dinginkan di suhu ruangan.
Part 2: Filling:
Bahan
Cara Buat- 400g Susu fullcream
- 18g Freeze dried Raspberry
- 2g Vanilla extract
- 60g Madu Manuka
- 10g Maizena
- 2g Agar agar
- Blender seluruh bahan hingga halus.
- Masak dengan api sedang atau hingga mencapai 90 deg C.
- Tuang kedalam loyang berukuran 15cm, diamkan di dalam kulkas hingga set. Ketebalan filling kurang lebih 1cm.
Part 3: Penyelesaian:
Cara Buat- Cetak filling dengan menggunakan cookie cutter yang diameternya sama dengan cookie, dan letakkan diantara 2 cookie seperi membuah sandwich.
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
