Featured Brand:

Prova Gourmet

Vanilla Masters from Paris since 1946

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Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

Featured Product:

Veliche Belgian Chocolate Baking Batons

Discounted for Limited Time

Veliche 46% Dark Chocolate Baking Batons

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Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

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deZaan Crimson Red Rum & Coconut Ice Cream

deZaan Crimson Red Rum & Coconut Ice Cream

Rum & coconut ice cream, crinkle cookies, finished with toasted coconut flakes.
Prep Time: 30 minutes
Cook Time: 20 minutes
Finishing Time: 15 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Caribbean, Dutch
Keyword: Beverage, Coconut, deZaan, Ice Cream
Difficulty: Intermediate
Servings: 20 Portions
Author: Talia Profet

Equipment

  • Stovetop
  • Thermometer
  • Mixing Bowl
  • Immersion Blender
  • Heat Resistant Container
  • Refrigerator
  • Freezer
  • Oven
  • Sifter
  • Stand Mixer
  • Rubber Spatula
  • Parchment Paper
  • Cooking Tray

Ingredients

Crimson Red Coconut Ice Cream

Crimson Red Crinkle Cookie

Instructions

Crimson Red Coconut Ice Cream

  • In a saucepan, add coconut milk, and cream. Bring to 45°C/113°F.
  • In a bowl add sugar, glucose, milk powder, dextrose & stabilizer.
  • Once the milk has reached the temperature add in contents in step 2.
  • Blend with an immersion blender.
  • Cook to 81°C/177°F. take off the heat and transfer it to a heat-proof container.
  • Add 50 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder and blend with an immersion blender.
  • Cool down completely.
  • Add rum and blend with an immersion blender
  • Store in refrigerator overnight.
  • Churn ice cream and store in freezer or to be enjoyed freshly churned.

Crimson Red Crinkle Cookie

  • Pre heat your oven to 177°C/350°F
  • Combine the flour, 113 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder, baking powder, and salt. Sift and set aside.
  • In a stand mixer, combine the butter & brown sugar. Mix on low speed with the paddle attachment to combine.
  • Switch to medium speed and cream until light in color. About 4 minutes. Scrape down the bowl and paddle halfway through.
  • Add in the eggs and 17 g Prova Gourmet Madagascar Bourbon Vanilla Extract on low speed. Mix until combined.
  • Add in the sifted dry ingredients and mix until just combined. No dry spots. Do not overmix.
  • Scrape the bowl and paddle. Mix and fold the dough gently with a rubber spatula, especially at the bottom, to ensure an even mix.
  • Scoop the dough and toss it entirely in powdered sugar. Place on a parchment-lined sheet tray. Space cookies at least 3 inches apart.
  • Dust the top of each cookie with a thin layer of 200 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder.
  • Bake for about 8-10 minutes. The edges should be set and the center soft.

Assembly

  • Once all components have been made, prepare desired dishes.
  • Place one crinkle cookie at the middle of the plate, pushing down slightly to stick a bit.
  • Make large scoop of ice cream onto the top of the cookie and decorate with toasted coconut flakes. Enjoy!

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