Cara Membuat
Bahan
Cara Buat- 115g Gula Pasir
- 33ml Sirup Glukosa
- 115g Heavy Cream
- 19g Mentega Tawar (Unsalted Butter)
- 3g Garam
- 14g deZaan Artisan Black
- Tuangkan gula dan 25% volume/takarannya ke dalam air untuk membentuk tekstur "pasir basah" (wet sand consistenecy)
- Tambahkan sirup glukosa dan masak hingga suhu 170C derajat
- Saat gula sedang dimasak, hangatkan krim, mentega, garam dan bubuk kakao deZaan Artisan Black
- Ketika larutan gula mencapai suhu yang dituju, tuang dan aduk (whisk) ke dalam campuran cream dan lainnya.
- Diamkan untuk saus salted caramel sejuk sebelum penyajian
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
