Cutting culinary costs
Smart ingredient choices and efficient preparation can significantly reduce costs without sacrificing quality. From stretching recipes, to cutting prep time, waste and labour, these practical approaches help maximise versatility, consistency and shelf life, while supporting better menu planning and more controlled spending.
Cost cutting initiatives
Chocolate
Fillings, flavours & inclusions
Ice Cream
Top tips for chocolate
Have you ever thought about making chocolate with cocoa powder?
Cocoa prices have continued to spiral and with that, chocolatiers are finding new ways to acclimatise. Here we rise to the challenge, opting for alternatives that put the power of flavour and quality back in your hands. Below, with the help of deZaan, we outline how to make chocolate by using premium cocoa powder, ensuring quality remains top of the agenda.
Transforming cocoa powder into chocolate
When it comes to making your own chocolate, cocoa powder isn’t just an ingredient; it’s the heart of the creation! Its rich flavour and deep chocolatey essence allows you to control the sweetness and the texture. Chocolate contains three major ingredients: cocoa solids, fat, and sweetener. Varying the proportions of these three ingredients changes the character of the chocolate you are making. Below deZaan have provided us with four recipes to make varying chocolate flavours:
Sweet chocolate
Mid-sweet chocolate
Bitter-sweet dark chocolate
Milk chocolate
As rich and enticing as dark chocolate can be, its natural bitterness may be too overwhelming for some palates. Sweetening the mix is an effective way to soften that sharp bite, bringing a harmonious balance to the bold flavours. Sweeteners not only make the chocolate more palatable but also enhance its deeper notes, you may also wish to add powdered milk for this same purpose. The addition of fat from these ingredients allows you to dial back on the sugar while still achieving that irresistibly chocolatey quality. If you decide to sprinkle in some milk powder, remember, it has a dual purpose; it contributes both sugar and fat. So, keep an eye on how it shifts the balance in your recipe, especially if you're generous with the scoop. This way, you can craft the perfect chocolate experience that’s just right for your taste buds!
Crafting chocolate from cocoa powder
Gently heat your cocoa powder and fat in a pan. As the mix warms, stir in your chosen sweetener and give it a taste to create your perfect balance of sweetness and bitterness. Keep stirring until everything has beautifully melted together.
To temper, heat your chocolate, cool it just below the tempering temperature, and then gently warm it again to between 31-32°C without exceeding this range. You can use a microwave, a cool marble table or even a tempering machine.
Once your chocolate is perfectly blended, pour it into moulds or prepare how you wish. If you’re adding extra ingredients such as nuts, make sure they’re evenly distributed. Let your creation cool at room temperature.
Making chocolate from cocoa powder really is a simple test and learn process. Steer clear of water and high heat. If your mixture seizes, smooth it out with a little bit of oil. Too sweet? Balance it with additional cocoa powder. Trust your taste and adjust with salt or other flavourful twists, as desired. And don't forget, starting with premium cocoa powder like deZaan's range, ensures your chocolate has the finest flavour foundation. Their expertly roasted cocoa powders are designed to elevate your chocolate creations from delightful to divine!
Dezaan rich terracotta cocoa powder (20 - 22% fat) - 1kg and 5kg
Dezaan terra rossa cocoa powder (22 - 24% fat) - 1kg and 5kg
Dezaan carbon black cocoa powder (10 - 12% fat) - 1kg
Dezaan d21s alkalised cocoa powder (20 - 22% fat) - 25kg
Dezaan true dark cocoa powder (10 - 12% fat) - 1kg
Dezaan true gold cocoa powder (20 - 22% fat) - 1kg
Fillings & Inclusions
Make your creations work harder for you by including inclusions and fillings to 'bulk out' your chocolate bars. For example, adding a handful of dried fruit or nuts to your chocolate bars will allow you to use less chocolate per bar. Equally, adding textured and chunky inclusions to your fillings will also allow you to use less ganache, ready-made or otherwise. Intrigued? Watch our demo video on adding texture to chocolate.
A huge variety of inclusions can be used in a number of different culinary applications. For example, you can use dried and candied fruit in baked goods, desserts, savoury dishes, cocktails and breakfast dishes. This versatility means that chefs can buy these ingredients in bulk and use them across multiple menu items, enhancing cost efficiency.
Fruit Puree
Fruit purees eliminate many steps in the preperation process, such as washing, peeling, chopping, deseeding and blending, which can be very time consuming. This reduction in prep time allows kitchen staff to focus on other tasks, reducing labour costs.
Fresh fruits can be seasonal and may not be available throughout the year, or they may be very costly during off-seasons. Fruit purees are generally available year-round and are priced more predictably, which aids in menu planning and cost control.
Fresh fruits can have a significant amount of waste in terms of peels, cores, and spoiled pieces. Ready-made purees and candied fruits are fully usable products with no waste, which improves cost efficiency per serving.
Flavour Pastes
Pre-made flavour pastes help deliver reliable, tasty results every time. This reduces the need to remake dishes due to inconsistencies, saving both ingredients and labour.
Fresh ingredients can spoil quickly but flavour pastes often have a longer shelf life. This minimises waste from spoilage and reduces the frequency of purchasing fresh ingredients.
Buying flavour pastes in bulk is often more cost-effective than sourcing multiple fresh ingredients. They also take up less storage space and refrigeration, helping keep overall costs in check.
Dosage and flavour: Highly concentrated with a recommended dosage, flavour pastes go further. They add bold, mouth-watering flavour without affecting the consistency of your recipes.
Ready-made time savers
Spend less time on preparation and more time creating with ready-made solutions that support quality across production.
Barbara Decor dark chocolate truffle shell - 126pcs
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Barbara Decor milk chocolate truffle shell - 126pcs
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Barbara Decor white chocolate truffle shell - 126pcs
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Blanxart professional ready-to-use ganache milk chocolate - 6kg
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Blanxart professional ready-to-use ganache white chocolate - 6kg
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Blanxart professional ready-to-use ganache dark chocolate - 6kg
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Essential cuisine beef gravy powder - 1.5kg
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Essential cuisine chicken glace - 600g
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Essential cuisine premier lamb jus paste - 1kg
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Essential cuisine chicken stock powder - 800g
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Essential cuisine beef glace - 600g
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Essential cuisine premier veal jus paste - 1kg
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Essential cuisine lobster glace - 600g
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Essential cuisine premier chicken jus paste - 1kg
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IRCA sac à poche Chococream caramel Fleur De Sel pre-filled piping bag - 180g & 1kg
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IRCA sac à poche Chococream white hazelnut pre-filled piping bag (10% hazelnuts) - 180g & 1kg
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IRCA sac à poche Chococream pistachio pre-filled piping bag (15% pistachios) - 180g & 1kg
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IRCA sac à poche Chococream hazelnut gianduia flavoured pre-filled piping bag (12% hazelnuts) - 180g & 1kg
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IRCA sac à poche Chococream dark pre-filled piping bag - 180g & 1kg
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Prova gourmet caviani vanilla caviar - 100g & 500g
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Prova gourmet madagascan bourbon vanilla paste - 500g
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Prova gourmet natural pistachio flavouring - 500ml
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Prova gourmet natural coconut flavouring - 500ml
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Prova gourmet natural hazelnut flavouring - 500ml
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Prova gourmet natural cocoa flavouring - 1L
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Ice cream tips
Using cocoa mass in chocolate ice cream is more economical because it eliminates the premium paid for the unnecessary sugar and additives included in processed chocolate. This makes cocoa mass a purer, more adaptable and often cheaper option for achieving desired chocolate intensity and quality in ice cream.
Concentration of flavour
Concentration of flavour
Cocoa mass, being almost entirely made up of cocoa solids and cocoa butter, is far more concentrated in terms of chocolate flavour than processed chocolate that contain a significant percentage of sugar. For a 70% dark chocolate, 30% of its weight is sugar. Therefore, when using cocoa mass, you can achieve the same intense chocolate flavour using a smaller quantity because there's no dilution with sugar.
Economic efficiency
Economic efficiency
Since cocoa mass is 100%, less is needed to impart the same level of chocolate flavour as you would get from using more of a 70% chocolate product. This means that for the same volume of ice cream, the cost associated with the chocolate flavouring component can be reduced by using cocoa mass instead of a processed chocolate that includes sugar.
Cost of ingredients
Cost of ingredients
Using cocoa mass can help reduce the cost of your final recipe. The absence of sugar in cocoa mass is a key factor here - sugar, while cheap, adds additional weight and cost when already included in chocolate. By purchasing cocoa mass and adding sugar separately, you can control your costs and flavour profile.
Customisation and quality control
Customisation and quality control
Using cocoa mass allows producers more flexibility in how they sweeten their ice cream or gelato. Instead of being locked into the sugar content of pre-made chocolate, you can tailor the sweetness and overall flavour profile more precisely. For example, using honey or coconut sugar to offer different flavour profiles as well as their respective technical qualities. This is particularly advantageous for creating premium or specialty products where distinctiveness and quality are paramount.
Product cost and wastage
Product cost and wastage
Using pure cocoa mass may also help in reducing wastage. When manufacturers use a specific chocolate product like a 70% dark chocolate, they must adjust their recipes entirely based on the formulation of that chocolate. If the recipe requires adjustments in sugar or fat content, it can lead to inefficiencies and higher costs. With cocoa mass, producers can adjust cocoa and sugar levels independently, optimising both cost and product quality.
Reducing costs without compromise
For over 50 years, Sosa Ingredients has developed innovative solutions for pastry chefs, chocolatiers and culinary professionals worldwide. Designed with efficiency in mind, these ingredients help businesses reduce costs without compromising on quality. From improving yield and extending shelf life to reducing waste, labour and energy consumption, they offer practical solutions for modern production. Versatile and high performing, Sosa ingredients support creativity while helping kitchens work smarter and more efficiently.
Sosa gelcrem hot thickener for hot liquids - 500g
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Sosa gelcrem cold thickener for cold liquids - 500g
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Sosa flaxfibre - 600g
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Sosa natur emul moisturising, stabilising and emulsifying fat substitute - 500g
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Sosa ultratex 3 thickening agent - 400g
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Sosa Ingredients
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