deZaan Recipes
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
Best dressed
When you’re thinking about making a salad, it’s unlikely you’d seek inspiration from your hot beverages counter – but it’s actually a pretty good place to head. Tea, coffee and hot chocolate can all be used to create... more
Cocoa horchata
10 15 20 6 Combine hazelnuts, almonds and oats with deZaan cocoa powder for this inviting glass of Horchata. The nutty, caramel notes of Terra Rosa make the ideal companion for this sweet Spanish drink. Ingredients 70g hazelnuts 70g almonds 40g oats... more
Beverage banquet
Don’t just reserve our extensive catalogue of hot beverage products for making drinks. They can also be used to enhance a wide variety of dishes and desserts too. In this regular feature, we’ll be showing you some inventive ways to add unique... more
Carbon black truffles
32 The use of both dark and milk chocolate makes these truffles very indulgent and by rolling in the carbon black cocoa powder you create a stunning look. Ingredients 425g heavy (double) cream 400g milk 90g sugar 180g egg yolks 300g Belcolade dark... more
Intense crimson red ice cream
20 20 15 16 An extremely creamy and intensely red cocoa ice cream. Rich, indulgent and delicious. Ingredients 700ml whole milk 41g DGF trimoline 7g Stabiliser 2000 109g caster sugar 75g deZaan crimson red cocoa powder 65g deZaan Quito oro cocoa... more
Red velvet macarons with crimson red
35-40 Stunning both in flavour and visually. They make an excellent indulgent treat and are perfect for Valentines day. Red velvet ganache Ingredients 150g Belcolade white chocolate 50g softened cream cheese 90g heavy (double) cream 23g deZaan... more
Raspberry and manuka sandwich cookie
30 15 15 30 Sandwich cookies filled with the goodness of oats, nibs and manuka honey. For the cookies Ingredients 120g butter 105g raw sugar 55g eggs 27g deZaan terra rossa cocoa powder 45g cake flour 80g all purpose flour 8g tapioca starch 3g corn... more
Cocoa nib tonka ice cream
15 15 16 A sweet and milky tonka ice cream with bitter cocoa notes. Cocoa nib tonka ice cream Ingredients 600ml milk 165ml single cream 40g Sosa milk powder 20g Sosa dextrose 130g sugar 6g Rubicone stabiliser 40g Casaluker cocoa... more