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DeZaan Image Of True Gold Cocoa Nib Cracker
Kerupuk Nib
Bahan
  • 500g Susu
  • 120g Buttermilk
  • 100 gr Gula Merah Muda
  • 150g Tepung
  • 150g Tepung Gandum Utuh
  • 45 deZaan True Gold Bubuk Kakao
  • 10 gram soda kue
  • 90g Oat
  • 40g Biji Bunga Matahari
  • 40g Biji Labu
  • 160g Ceri Kering
  • 70g Cocoa Bib
  • 2g Kunyit giling
  • 2,5 Kayu Manis Bubuk
  • 1,25g Pala Parutan Baru
  • 5g Garam
  • 1g Lada Hitam yang Baru Digiling
  • 0.6g Daun Thyme Segar
Cara Buat
  1. Panaskan oven hingga 180 °C/350 °F. Lapisi loyang loaf ukuran 30 x 7,5 cm dengan kertas roti.
  2. Campurkan semua bahan dalam mangkuk dan aduk hingga tercampur rata.
  3. Pindahkan ke loyang roti yang sudah disiapkan. Panggang selama 30 hingga 35 menit. Keluarkan dari oven dan biarkan dingin sepenuhnya. Kurangi suhu oven menjadi 165°C/325°F.
  4. Keluarkan roti dari loyang dan potong menjadi kerupuk dengan ketebalan yang diinginkan.
  5. Susun kerupuk di atas loyang berlapis perkamen dan panggang selama sekitar 15 menit, sampai kering seluruhnya.

RESEP LAINNYA DENGAN True Gold

Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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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!

Cocoa Insights
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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
Cocoa Insights

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

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Bubuk Kakao di Dapur

Bagaimana bubuk kakao berperilaku sebagai bahan

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Manufaktur

Bagaimana biji kakao diubah menjadi bahan kakao

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Menanam

Bagaimana dan di mana kakao ditanam