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Ebony Cocoa Powder 

The Blackest Black Cocoa Powder
in The World

Make your creations stand out with EBONY

Chocolate Cupcakes
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Chocolate Eclairs
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Blackest Black Cupcakes

Black Cookies Gegege

Zebra

Stripe Bread

Black Golden Eclair

Black Pearl Opera

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EBONY

Black Emerald Mousse

Topping Glaze Ingredients:

  • 130g Sugar

  • 80g Dairy Whipping Cream

  • 70g Water

  • 45g COCOAX'TEND EBONY Cocoa Powder

  • 40g Water

  • 8g Gelatin

 

Mousse Cake Ingredients:

  • 500g Whipping Cream

  • 160g Milk

  • 100g Butter

  • 80g Sugar

  • 80g Brown Sugar

  • 60g COCOAX'TEND EBONY Cocoa Powder

  • 40g Water

  • 8g Gelatin
     

Topping Glaze Preparation:

  1. Add the gelatin into the water and mix well.

  2. Cook the sugar and water in a sauce pan using medium heat and bring to boil.

  3. Add in COCOAX'TEND EBONY Cocoa Powder and mix well.

  4. Add in the gelatin mixture and continue to stir.

  5. After well mix, sieve the mixture.​ Glaze is ready to use.

Mousse Cake Preparation:

  1. Soak the gelatin in water.

  2. Heat the sugar, butter and milk in a pan.

  3. Turn off the heat when sugar and butter has melted.

  4. Sieve the COCOAX'TEND EBONY Cocoa powder into the mixture and stir well to form chocolate ganache

  5. Left the mixture cool to room temperature.

  6. Heat the gelatin in microwave and mix with the chocolate ganache.

  7. Whip the cream till soft peak is formed.

  8. Fold in the ganache into the cream. Mold it in a container. Chill for 2-3 hours.

  9. Un-mold the cake while it is still chilled.

  10. Glazing the cake with the topping glaze.

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EBONY Black Cookies Gegege

Ingredients:

  • 150g Flour

  • 125g Butter

  • 90g Sugar

  • 70g Brown Sugar

  • 50g Eggs

  • 43g COCOAX'TEND EBONY Cocoa Powder

  • 18g COCOAX'TEND High Fat Cocoa Powder

  • 1/2 tsp Baking Powder

  • 1/2 tsp Instant Coffee

  • 1/4 tsp Soda Bicarbonate


Decorations:
Walnut halves, Cashew nut or Almond Nuts

Preparation A:

  1. Add in Butter, Sugar and Brown Sugar into mixing bowl.

  2. Mix until all is well mixed then add in eggs.

  3. Mix using medium speed until all well is homogenous.

Preparation B:

  1. Shift all COCOAX'TEND EBONY Cocoa Powder, COCOAX'TEND High Fat Cocoa Powder into the flour.

  2. Add in baking powder, soda bicarbonate and instant coffee into the flour mixture, gently mix all using a spoon.

  3. After that, pour all the flour mixture into the batter (A).

  4. Mix using slow speed at first.

  5. Then turn to medium speed and mix until all is well mixed.

  6. Divide the cookies mixture using a ice cream scoop and place it onto a baking tray.

  7. Remember to put a piece of parchment paper or greaseproof paper on the tray before that.

  8. Decorate the walnuts, cashew and almonds nuts on top of the cookies batter.

  9. Gently press the nuts on to the cookies.

  10. Bake with 15 - 20mins @ 180˚C
    (Baking time may varies on different oven model).

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EBONY Black Golden Eclair

Choux Ingredients:

  • 200g Whole Eggs

  • 115g All purpose flour

  • 110g Milk

  • 110g Water

  • 110g Butter

  • 5g Salt

  • 5g Sugar

Cream Filling:

  • 250g Whipping Cream

  • 80g Sugar

  • 80g Milk

  • 50g Butter

  • 15g COCOAX'TEND Cocoa Flavanol Plus

  • 10g COCOAX'TEND High Fat Cocoa Powder

  • 5g COCOAX'TEND Low Fat Cocoa Powder

Topping Glaze:

  • 130g Sugar

  • 80g Whipping Cream

  • 70g Water

  • 45g COCOAX'TEND EBONY Cocoa Powder

  • 40g Water

  • 8g Gelatin
     

Chocolate Filling:

  1. In a saucepan, cook the butter and sugar until all melted.

  2. Sieve in all the cocoa powder. Gradually pour in milk and mix until smooth with a whisk.

  3. Set aside to cool until room temperature.

  4. Whipped the whipping cream and fold in the chocolates.

Glazing preparation:

  1. Add the gelatin into the water and mix well.

  2. Cook the sugar and water in a sauce pan using medium heat and bring to boil.

  3. Add in COCOAX'TEND EBONY Cocoa Powder and mix well.

  4. Add in the gelatin mixture and continue to stir.

  5. After well mix, sieve the mixture.

  6. Glaze is ready to use.

Éclair Preparation:

  1. Add in milk, water, butter, salt and sugar in a saucepan. Slow heat and bring to boil.

  2. Sieve in all purpose flour and stir until it become a dough. Use mixer and mix slowly until below 50˚C.

  3. Add in egg slowly and continue mixing until cream form.

  4. Pipe 12cm on tray. Bake the Choux at 180˚C for 40 minutes.

  5. Cool the Éclair after bake. Pipe in the chocolate cream filling and dip onto the glazing then chilled before you serve.

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EBONY Black Pearl Opera

A. Glazing Ingredients:    

  • 130g Sugar

  • 80g  Whipping Cream

  • 70g  Water

  • 45g  COCOAX'TEND EBONY Cocoa Powder

  • 40g  Water

  • 8g    Gelatin


B. Coffee Syrup Ingredients:    

  • 90g  Water

  • 15g   Sugar

  • 15g   Gula Melaka (Palm Sugar)

  • 10g   Instant Coffee


C. Ganache    

  • 200g Whipping Cream

  • 100g  White Chocolates

  • 100g  COCOAX'TEND Kibbles Dark Chocolate


D. Caramel Butter Cream Ingredients:    

  • 50g    Whipping Cream

  • 40g    Sugar

  • 10g    Water

  • 180g    Butter

  • 100g    Sugar

  • 40g    Water

  • 35g    Egg Yolk


E. Sponge Cake Ingredients:    

  • 200g    Egg Yolk

  • 160g    Egg White

  • 80g    Sugar

  • 65g    Butter

  • 50g    Almond Ground

  • 45g    Flour

  • 35g    COCOAX'TEND EBONY Cocoa Powder

A. Glazing preparation:

  1. Add the gelatin into the water and mix well.

  2. Cook the sugar and water in a sauce pan using medium heat and bring to boil.

  3. Add in COCOAX'TEND EBONY Cocoa Powder and mix well.

  4. Add in the gelatin mixture and continue to stir.

  5. After well mix, sieve the mixture.

  6. Glaze is ready to use.

 

B. Coffee Syrup Preparation:

  1. Add water, Sugar and Palm Sugar in a saucepan.

  2. Melt all under medium heat and bring to boil.

  3. Add in Instant Coffee and Stir until all is well mix.

  4. Cool for later use.

C. Ganache Preparation:

  1. Heat the whipping cream using medium heat and bring to boil.

  2. Chop the white chocolates into small pieces. Same as the COCOAX'TEND Kibbles Dark Chocolate.

  3. Pour the cooked whipping cream into the chocolates.

  4. Slowly stir the mixture and melt all the chocolates.

  5. Set aside for later use.

 

D. Caramel Butter preparation:

  1. Add in Water and sugar in saucepan. Cook using medium heat until caramelized.

  2. Heat the Whipping Cream in microwave for 2-3 minutes.

  3. Add in the heated whipping slowly into the caramel syrup and stir to mix, and set aside for cool.

  4. Whisk the egg yolk until it is light in yellow color.

  5. Then in a pan heat up the sugar (5) and water(6) to 105˚C and add slowly in to the egg yolk mixture.

  6. Keep whisking the egg yolk mixture cool down to 35˚C. (this step very important).

  7. Add in the butter (Cut into small cube) 1 by 1  and whisk until it is fluffy.

  8. Scoop a small portion to add in the caramel mix and fold in slowly.

  9. After transfer the mixture into the mixing bowl to fold in with the remaining Butter cream.

  10. Mix well and set aside for later use.

 

E. Cake preparation:

  1. Whisk the Egg Yolk until fluffy.

  2. Melt all the butter and set aside for later use.

  3. Whisk the Egg White and add in the sugar. Whisk using medium speed until soft peak form.

  4. Gradually fold in the Egg white into the fluffy batter.

  5. Sieve in the Almond Ground, Flour and COCOAX'TEND EBONY Cocoa Powder into the batter.

  6. Gently mix well all the ingredients.

  7. Mix a small portion of the batter with the melted butter.

  8. Then pour the small portion mix back into the balance batter and mix well.

  9. Gently fold in everything until well mix.

  10. Prepare a flat tray and spread evenly the batter.

  11. Bake at temperature of 200˚C for 5-8 minutes.

F. Opera Cakes Preparation:

  1. Cut the cake (E) into 3 portion according to mold shape.

  2. Pipe in Caramel Butter Cream (D) into the mold and spread evenly flat.

  3. Place 1st portion cake into the mold and brush with Coffee Syrup (B).

  4. Pipe in the Ganache (C) and spread evenly flat.

  5. Place 2nd portion cake and brush with Coffee Syrup (B).

  6. Repeat Step (2), (3) and (4).

  7. Finish up by placing 3rd portion cake and brush with Coffee Syrup (B).

  8. Cover with Cling film and flip over. Chilled 1-2 hours.

  9. Glaze (A) the Opera cake after unmold.

  10. Cut and ready to serve.

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EBONY Cocoa Powder

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  • Intense black colour & shinnny

  • Strong roasted cocoa flavour with slightly bitter after-taste

  • Low fat, suitable for all kinds of bakery products

  • Specialty Cocoa powder made from West African Cacao Beans

  • 100% Cocoa powder with no sugar contained

  • Suitable in various applications such as cookies, bread, muffin, fillings, desserts, waffles, cold serves and etc.

  • Plant-based, Halal, Vegetarian, Dairy free, Lactose Free & Allergen free.

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EBONY is supporting Sustainable Cocoa through the Cocoa Horizons Program.

Please contact Sales Rep for registration to use Cocoa Horizon Marketing Materials if your recipe contains 80% EBONY.

The Cocoa Horizons Foundation is an independent non-profit organization established to improve the prosperity of cocoa farmers, and help build independent agriculture community that protects nature and children.

With every bag of EBONY purchased, a portion goes towards funding the implementation of the productivity and community development activities through Cocoa Horizons. 

• Supporting 100% sustainably sourced cocoa www.cocoahorizons.org

• Helping to create sustainable cocoa farming

• Creating self-driven and self-sustaining cocoa farming communities

• Eradicate child labor and empower women in cocoa farming

• Reduce deforestation and CO2 emissions

• By 2025 Cocoa Horizons is committed to be carbon and forest positive

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