Part 1: Carbon Black Biscuit
Ingredients
Method- 159g Egg Whites
- 150g Granulated Sugar
- 113g Egg Yolks
- 27g Granulated Sugar
- 51g deZaan Carbon Black cocoa powder
- Preheat oven to 165ºC/330ºF.
- Prepare a ½ sheet tray with parchment paper lightly greased.
- In a mixing bowl, start whipping egg whites & 1st quantity of sugar to soft/medium peeks.
- In a separate bowl, whip egg yolks & 2nd quantity of sugar to ribbon stage.
- Once egg mixtures have been whipped, combine 1/3 of meringue into whipped egg yolks.
- Fold in the rest of the meringue in two stages. Note: It need not be completely combined.
- Sift and gently fold in cocoa powder.
- Spread evenly onto prepared sheet tray and bake.
- Bake until sponge is firm to touch for approx. 8-10 minutes.
- Once baked, flip and remove parchment to prevent from sticking and then allow it to cool.
- Cut into 3cm circles. Set aside until ready to use.
Part 2: True Gold Cheese Cremeux (Note: Use this recipe for Crimson Red Cheese Cremeux)
Ingredients
Method- 318g Cream 35%
- 116g Granulated Sugar
- 93g Egg Yolks
- 310g Cream Cheese
- 155g Mascarpone
- 18g Powdered Fish Gelatin (Bloomed)
- 30g deZaan True Gold cocoa powder
- In a bowl, add egg yolks and sugar. Blend to a smooth paste. Set aside.
- In a heat proof bowl, add cream cheese, mascarpone and cocoa powder. Set aside.
- Bring to a boil cream and gradually pour over egg yolk mixture.
- Blend and return to heat. Cook to Nappée (approx. 82ºC/ 179ºF).
- Pour over gelatin and blend with immersion blender.
- Cool to (50ºC/122ºF) and pour over cream cheese mixture.
- Mix with immersion blender. Set aside to cool further until ready to mould.
Part 3: Raspberry Compote
Ingredients
Method- 200g Fresh Raspberries
- 20g Sugar
- 50g Water
- ½ of granny smith apple (diced small)
- In a pot, add all ingredients. Cook on low heat until raspberries & apple are thoroughly cooked.
- Mix with an immersion blender and allow to cool. Set aside until ready to use.
Part 4: Feuillitine Base
Ingredients
Method- 286g Feullitine
- 50g Puffed Rice
- 30g Cocoa Nibs
- 70g Cocoa Butter
- 150g White Chocolate
- 495g Sunflower & Cocoa Nib Praline
- Melt cocoa butter & praline to 45ºC/ 113ºF.
- In a bowl, add rest of the dry ingredients.
- Fold all ingredients until combined.
- Spread on to a silpat and roll to approx. 0.6cm thick.
- Cover and freeze.
- Cut to 5cm disc. Reserve in refrigerator until ready to use.
Part 5: Cocoa Butter Mirror Glaze
Ingredients
Method- 120g Water
- 15g Raspberry Puree
- 250g Granulated Sugar
- 250g Glucose Syrup
- 150g Condensed Milk
- 132g Cocoa Butter Chips
- 75g Powdered Fish Gelatin (Bloomed)
- In a pot add water, raspberry puree, sugar and glucose. Boil until all sugar has dissolved (approx.104º/ 220ºF).
- Remove from heat and pour over condensed milk. Mix with immersion blender.
- Cool mixture to approx. 55-60ºC/130-140ºF and pour over cocoa butter and gelatine. Mix with immersion blender.
- Transfer to a heat proof container. Seal with plastic wrap to surface of glaze and refrigerate overnight.
- To glaze, take out amount needed and warm to approx. 32-35ºC/ 90-95ºF for glazing.
Part 6: Mascarpone Chantilly
Ingredients
Method- 25g Confectioner’s Sugar
- 125g Mascarpone (cold)
- 112ml Cream 35% (cold)
- Prepare a cold mixing bowl by setting a mixing bowl in the refrigerator for minimum of 30 minutes or in freezer for maximum 10 minutes.
- Sift confectioner’s sugar ingredients into a bowl, set aside until ready to use.
- In cold mixing bowl, mix mascarpone and heavy cream until soft peaks form.
- Gradually add dry ingredients until completely incorporated.
- Whisk cream until medium/hard peaks.
- Use immediately or place in refrigerator for later use.
Note: If not used immediately, cream might have to be slightly re-whipped to medium/hard peaks
Part 7: Assembly
Method- Once all components have been made, prepare desired silicone moulds (samurai moulds by silikomart have been used in this recipe)
- Pipe Crimson Red Cheese Cremeux to approx. 1/3 of height of mould. Tap to remove any air bubbles. Freeze until just set.
- Pipe True Gold Cheese Cremeux into mould to approx. ¾ of the way up. Tap to remove air bubbles.
- Place a whole raspberry in the middle and push down lightly.
- Fill center of raspberry with raspberry compote.
- Seal with carbon black biscuit. Pushing down gently to allow cremeux to come up the sides. Freeze until completely set.
- Prepare glaze. Unmould cremeux and glaze.
- Transfer the gateaux to the feuillitine base.
- Finish with two ¼ parts of a raspberry and Mascarpone Chantilly.
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
