- 2400g Santan Kelapa (min 25% lemak)
- 200g Air
- 164g Trimolin
- 12g Penstabil 2000
- 400g Gula Pasir
- 300g deZaan Stellar Cocoa butter drop
- 200g Jus Lemon
- 400g deZaan Quito Oro tetes (cincang)
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Panaskan santan & air hingga 45°C/113°F.
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Tambahkan semua bahan kering kecuali mentega kakao & massa kakao.
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Haluskan adonan dengan blender imersi dan panaskan hingga 82°C/179°F.
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Matikan api & tuangkan langsung ke tetes cocoa butter. Haluskan dengan blender pencelupan.
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Dingin hingga kira-kira. 25°C/77°F & campurkan dengan jus lemon. Blender secara menyeluruh.
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Basis es krim matang dalam semalam.
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Campur campuran es krim sebelum diaduk.
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Aduk sesuai preferensi.
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Lipat potongan Quito Oro segera setelah diaduk.
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Simpan dalam freezer hingga siap disajikan.
- 1000g pure Blueberry (tanpa tambahan gula)
- 500g Santan
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Didihkan semua bahan hingga mendidih selama 5 menit. Pastikan untuk mengaduk terus menerus
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Matikan api dan aduk hingga tercampur rata.
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Dinginkan sepenuhnya dan simpan di lemari es hingga siap digunakan.
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Setelah semua komponen selesai dibuat. Mulailah dengan menyiapkan mangkuk yang diinginkan di dalam freezer. Membiarkannya menjadi cukup dingin sebelum menambahkan sendok es krim.
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Setelah siap disajikan, tambahkan satu quenelle es krim ke piring pilihan.
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Sajikan dengan sepiring kecil saus blueberry di sampingnya. Tuang es krim di atas meja.
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
