Part 1: Rich Terracotta Sponge
Ingredients
Method- 230g Granulated Sugar
- 230g Butter
- 200g Eggs
- 6g Salt
- 190g Self-Rising Flour
- 4g Baking Powder
- 40g deZaan Rich Terracotta Cocoa Powder
- Sift the dry ingredients into a bowl and reserve.
- In a mixing bowl, add butter and sugar. Mix until light and fluffy.
- Once the mixture is fluffy, add the eggs gradually, beating after each addition.
- Once all the wet ingredients have been well combined, fold in the sifted dry ingredients.
- Transfer to a sheet tray lined with a Silpat.
- Bake at 175ºC/347ºF.
- Remove the cake from the mold and cool.
- Cut into 4cm round disc and reserve for assembly.
Part 2: Red Wine & Spice Poached Pear
Ingredients
Method- 100g Granulated Sugar
- 100ml Red Wine
- 30ml Water
- 3 Star Anise
- 2 Cinnamon Sticks
- 1g Nutmeg
- 2 Cloves
- 6 Winter Nelis Pear
- 1 Lemon (juiced)
- In a saucepan, add all the ingredients and cook on low/medium heat until the pears are cooked through.
- Once cooked, strain and reserve liquid for the glaze.
- Cool the pears and then cut them into brunoise cubes.
- Mix 100g of the cut pears with 50g of poaching liquid.
- Fold in the pear cubes, being careful not to smash them.
- Fill into demi-sphere molds (2cm round).
- Freeze and reserve for assembly.
Part 3: Poached Pear Glaze
Ingredients
Method- 120g Poaching Liquid
- 15g Pear Puree
- 250g Granulated Sugar
- 250g Glucose Syrup
- 150g Condensed Milk
- 132g deZaan Stellar Cocoa Butter
- 6g Gelatin
- 1g Red Food Coloring (powdered)
- In a pot, add the poaching liquid, pear puree, sugar, and glucose. Boil until all sugar has dissolved (approx. 104º/220ºF).
- Remove from heat and pour over the condensed milk. Blend with an immersion blender.
- Cool the mixture to approx. 55-60ºC/130-140ºF and pour over the deZaan Stellar cocoa butter and gelatin. Mix with an immersion blender.
- Add the red food coloring to desired redness.
- Transfer to a heat-proof container. Seal with a plastic wrap to the surface of the glaze and refrigerate overnight.
- To glaze, take out the amount needed and warm to approx. 32-35ºC/90-95ºF for glazing.
Part 4: Crimson Red Mousse
Ingredients
Method- 55g deZaan Crimson Red Cocoa Powder
- 40g deZaan Stellar Cocoa Butter
- 275g Milk
- 100g Egg Yolks
- 75g Granulated Sugar
- 4g Gelatin
- 175g Cream 35% (whipped to medium peaks)
- In a heat-proof bowl, add the deZaan Stellar cocoa butter. Melt completely by not surpassing 45ºC/113ºF. Add the deZaan Crimson Red cocoa powder and blend thoroughly with an immersion blender and reserve.
- Make a crème anglaise with milk, egg yolks, and sugar.
- Once the crème anglaise is ready, strain it through a chinois (sifter) onto the cocoa mixture. Blend with an immersion blender.
- Add in the gelatin and blend thoroughly.
- Leave to cool down to 30ºC/86ºF.
- Fold in the whipped cream, one-third of the quantity at a time, making sure not to over-mix the ingredients.
- Use immediately for molding.
Part 5: Assembly
Method- Fill ½ of the mold with crimson red mousse, making sure to spread all the way up to the edges with an offset spatula.
- Place the pear insert in the middle.
- Fill the rest of the mold with crimson red mousse.
- Seal with the rich terracotta sponge. Freeze until set.
- Remove from the mold and freeze until the glaze is ready.
- Glaze and set on desired board.
- Finish with a gold leaf.
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
