CocoaFarm

Soft and fluffy chocolate steamed chiffon paired with a chewy mochi cream 🤎🍫

Made with ZERO by Cocoa Farm, a natural cocoa powder with a more natural chocolate taste, distinctive aroma, and a softer brown color ✨

Perfect for various chocolate creations 👌

Got ZERO by Cocoa Farm and Cocoa Liquor by Cocoa Farm? Try this Mocha Cake.

Soft chiffon with a balanced coffee and chocolate flavor, paired with a creamy and rich mocha buttercream in every layer. A classic combination with a more premium result.

Try the recipe using Cocoa Farm products.

Mocha Cake

Chiffon
Ingredients:
15 g Cocoa Liquor by Cocoa Farm (finely chopped)
50 g espresso
27 g oil
65 g low-protein flour
10 g ZERO by Cocoa Farm
4 egg yolks
4 egg whites
1/2 tsp cream of tartar
40 g granulated sugar
30 g brown sugar
Instructions:
1. Batter 1
- Melt Cocoa Liquor by Cocoa Farm with hot espresso, then add oil and mix well.
- Add flour and ZERO by Cocoa Farm, mix until combined.
- Add egg yolks one at a time, mixing well after each addition.
2. Batter 2 (Meringue)
- Beat egg whites until foamy, then add cream of tartar.
- Gradually add granulated sugar and brown sugar, then beat until stiff peaks form.
3. Combine & Bake
- Fold the meringue into Batter 1 in batches until well combined.
- Pour into a lined baking pan (±30×25 cm).
- Bake at 150°C for about 30 minutes.
- Let cool, then ready for layering.

Mocha Buttercream
Ingredients:
164 g milk
20 g coffee beans
40 g granulated sugar
4 egg yolks
5 g ZERO by Cocoa Farm
170 g cold butter (not frozen)
Instructions:
1. Lightly whisk the egg yolks, then set aside.
2. Heat milk, coffee beans, and sugar over low heat for about 5 minutes. Turn off the heat.
3. Slowly pour into the egg yolks while stirring (tempering), then mix well.
4. Add ZERO by Cocoa Farm, stir, then cook again over low heat until slightly thickened.
5. Strain to remove the coffee beans, then chill in the refrigerator.
6. Once cold, beat while adding butter gradually until smooth, creamy, and firm.

Got ZERO by Cocoa Farm? Try this new creation: Mochi Cheese Roll.

Soft and chewy chocolate mochi made with ZERO by Cocoa Farm, paired with a creamy cheese filling and a slight tang from strawberry.

A simple yet unique dessert, perfect for exploring new creations using cocoa powder.
Try the recipe using Cocoa Farm products.

Mochi Cheese Roll

Chocolate Mochi
Ingredients:
• 15 g cornstarch
• 8 g ZERO by Cocoa Farm
• 50 g glutinous rice flour
• 25 g granulated sugar
• 100 g milk
• 10 g butter
Instructions:
1. Mix all ingredients except butter, then steam for about 15 minutes until fully cooked and combined. Add butter, then knead until smooth.
2. Roll out the mochi with a rolling pin, dust with flour to prevent sticking. Spread the cheese filling, then roll.
3. Freeze briefly until slightly set, then cut.

Cheese Filling
Ingredients:
• 200 g cream cheese
• 50 g icing sugar
• 30 g dried strawberry (chopped)
Instructions:
Soften the cream cheese, then add icing sugar and strawberry. Mix until well combined and ready to use.

✨ Cocoa butter from Cocoa Farm isn’t just for chocolate!

Experience its benefits in cooking, baking, and skincare. 🌿💚
Perfect for vegan, paleo, and keto diets.

Want to try it? Click the link in bio to buy now! 🍫

Skincare