deZaan
Terra rossa and cherry sour dough
24 45 30 A slow fermented sourdough with sweet and tart cherries paired with the bitter complexities of cocoa and vanilla. Makes 3 loaves Part 1: Baking cocoa (inclusion) Ingredients 150g deZaan quito oro cocoa mass drops (melted) 90g... more »
True dark macarons with yuzu and szechuan
20 15 45 Macarons are so versatile and can be made with many different flavour combinations, the possibilities are endless! In this recipe we have used our true dark cocoa powder and created a ganache filling with yuzu and szechuan pepper... more »
Marbled chocolate orange cake soaked in Dom Pacello Royal Orange
This delicious marbled chocolate orange cake is another fantastic recipe created by our talented customer Stephan Liew, of Stef’s Brownies. Stef has used the Dom Pacello Royal Orange concentrate from our new range of luxury eaux-de-vie, liqueurs,... more »
Tahitian vanilla flan
This flan is so easy to make and delicious to eat. Makes 1 flan Shortcrust pastry Ingredients 100g butter 82% fat 2g salt 3g sugar 10g egg yolks 30g milk 140g bread flour Method First mix the softened butter, salt and sugar together. Then add... more »
Dark and delicious choux buns
75 20 30 A classic choux bun filled with a luxuriously dark chocolate centre. Choux pastry Ingredients 80g butter 100g water 100g full fat milk ½ tsp salt 1tsp caster sugar 120g plain flour 180g whole egg... more »
Cocoa creative
Getting the best out of cocoa powder in gelato When it comes to flavour (and colour), working with cocoa powder can open up a world of possibilities in your ice cream and gelato recipe development. Here Talia Profet, Head Development Chef, deZaan Cocoa,... more »
Choc on!
Chocolate soft serve set to be an industry game changer When it comes to chocolate soft serve, we’ve got our competitors licked! We’re extremely excited to announce that we have succeeded where many others failed before and have created a... more »
Lavishly pink cocoa cocktail
10 2 10 A fresh, fruity cocktail with a light touch of crimson red cocoa. Enjoy! Ingredients 60ml gin 90ml cocoa fruit pulp 15ml Indian tonic (soda water will work as well) 15ml red beet cocoa juice (see below for specific instructions) a touch of... more »
The Henley Bridge forest
90 15 120 A dish that will certainly tempt those chocoholics amongst us! The cherry and Kirsch flavour complement the chocolate perfectly and will certainly impress your guests this Christmas. Cocoa dusted cherry ganache Ingredients 200g... more »
Henley Bridge biscuit tin
Fill your biscuit tin with these tasty homemade treats; whirls, bourbons and shortbread, 3 of our favourites. These biscuit recipes are easy to bake and perfect for enjoying with a cup of tea. Go on take a break... Viennese whirls Ingredients 250g plain... more »
Feel the pow(d)er
With so many options available, choosing the right cocoa powder for your application will make a huge difference to the finished product, be that a drink, meal, ice cream or bakery item. Cocoa powders come in a range of flavours, colours and technical... more »
Timeless truffles
An indulgent selection of our classic truffles, handmade by our Development Chef, Samantha Rain. These melt in the mouth truffles are fun to make and are ideal as a Christmas gift for family and friends. They look great popped into a clear bag with a... more »