Part 1: Rich Terracotta Tuile
Bahan
Cara Buat- 60g Flour
- 100g Granulated Sugar
- 40g deZaan Rich Terracotta cocoa powder
- 100g Egg Whites
- 100g Coconut Fat (melted)
- Mix all dry ingredients into a bowl until combined.
- Add egg whites. Mix until incorporated.
- Add melted coconut fat. Mix until incorporated.
- Spread onto a well-greased lattice silicone mold.
- Bake at 160°C/320°F for 4-6 min.
- Remove from oven and quickly & gently remove from mold. Cut into a 5cm disc and allow to cool flat.
- Reserve until ready to use.
Part 2: Rich Terracotta Sponge
Bahan
Cara Buat- 230g Granulated Sugar
- 230g Butter
- 1g Salt
- 200g Eggs
- 140g Flour
- 100g Almond Flour
- 1g Baking Powder
- 40g deZaan Rich Terracotta cocoa powder
- Sift dry ingredients into a bowl and set aside until ready to use. Excluding salt, sugar.
- In a mixing bowl, add butter, sugar, and salt. Mix until light and fluffy.
- Once mixture is fluffy, add eggs gradually. Beating after each addition.
- Once all wet ingredients have been well combined, fold in sifted dry ingredients.
- Transfer to sheet tray. Bake for 10-12 minutes at 175ºC/347ºF. Baking time depends on thickness of batter.
- Check for readiness by sticking a knife or skewer to the center of the cake and it comes out clean.
- Once baked, remove cake from oven and let cool for 5 minutes in the mold.
- Remove cake from mold and let cool down completely on rack.
- Cut into 10cm disc. Reserve.
- Refer to parfait recipe for further instructions.
Part 3: Rich Terracotta Parfait
Bahan
Cara Buat- 400g Cream 35%
- 100g deZaan Rich Terracotta cocoa powder
- 120g Cream 35%
- 8g Gelatin
- 1 Vanilla Bean
- 200g Egg Yolk
- 80g Whole Egg
- 200g Granulated Sugar
- Grease molds. Reserve
- Whip 1st quantity of cream, cocoa powder & vanilla to soft peaks. Reserve.
- Warm up 2nd cream to a simmer and add in gelatin. Blend with immersion blender.
- Cool down to 37°/
- Make a pate a bombe with eggs and sugar.
- Fold in cream mixture (from step 2) to the pate bombe until combined.
- Fold in whipped cocoa cream until just combined.
- Fill molds to 90% full.
- Add sponge disc, pressing down gently.
- Freeze over-night.
Part 4: Meringue
Bahan
Cara Buat- 100g Egg Whites
- 100g Granulated Sugar
- 100g Confectioner’s Sugar
- Whip egg whites to a frothy texture.
- Add granulated sugar, whip to shiny & medium peaks.
- Fold in confectioner’s sugar until combined.
- Transfer to a piping bag.
- Refer to assembly for further instructions.
Part 5: Assembly
Cara Buat- Once all components have been made, start by unmolding the parfait.
- Place onto a turning table and pipe meringue onto parfait covering to top & edges of the parfait.
- Torch to a golden-brown color.
- Add tuile on the edge of the cake. Finish by dusting with deZaan Crimson Red cocoa powder.
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
