deZaan Crimson Red & Quito Oro Fudgesicles
A rich dark chocolate sorbet, crafted with deZaan's premium cocoa, coated in a crunchy cocoa shell, and topped with vibrant raspberry crisps.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at worldwidechocolate.com.
Cooking tools:
- Popsicle mold
- Instant-read thermometer
- Plate
Ingredients
- 40 g Coconut Oil
- 120 g Allez Cocoa Butter Mini Discs
- 490 g deZaan Quito Oro Ecuador 100% Cocoa Mass Drops
- 170 g Almond Protein Powder
- 10 g Sunflower Lecithin
- 1/2 g Prova Gourmet Madagascar Bourbon Pure Ground Vanilla Powder (200g)
- 180 g Granulated Sugar
- 740 g Granulated Sugar
- 1,080 g Water (1)
- 8 g Dextrose
- 8 g Glucose Syrup
- 8 g Stab 2000
- 1,230 g Water (2)
- 275 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 1,844 g Base Syrup
- Popsicle Molds
- Dried Raspberry Crisps
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
deZaan Cocoa Cashew Sorbet
worldwidechocolate.com
deZaan Crimson Red Rum & Coconut Ice Cream
worldwidechocolate.com
deZaan Crimson Red Frozen Hot Cocoa
worldwidechocolate.com
deZaan Crimson Red Cake with Carbon Black Frosting
worldwidechocolate.com
deZaan Pineapple and Mango Cocoa Tart
worldwidechocolate.com
deZaan Cherry and Cocoa Bauble
worldwidechocolate.com
deZaan Cocoa Raspberry Meringue Crumb Cake
worldwidechocolate.com
Cocoa Doughnut with Crimson Red Glaze
dezaan.com