Recipes with Raw Cocoa by Margaretha Jüngling

Chef Margaretha Jüngling presents her creations made with our raw cocoa from Togo.

05/03/2026

Chef Margaretha Jüngling presents her creations made with our raw cocoa from Togo. The first delivery from the raw cocoa project is complete; here are the recipes to recreate.

Ingredients

Ingredients for 4 portions

Cocoa Bean Syrup (yields 500 ml)

300 ml Water

140 g Sugar

60 g Raw cocoa beans

Cocoa Bean Mousse (yields 4 servings)

200 g Mascarpone

70 g Cocoa bean syrup (possibly more for a sweeter mousse)

2 pcs Egg yolks

20 g Raw cocoa beans

120 g Heavy cream

Preparation

Preparing the cocoa beans

In advance: heat cocoa beans in the oven at 150°C for about 20 minutes for a roasted aroma. Afterwards they are easy to peel.

For grinding/pounding, briefly blanch the beans; the shell can be ground along with them.

Cocoa Bean Syrup

Crush the cocoa beans in a mortar.

Bring water and sugar to a boil, add the crushed cocoa beans and let steep over low heat for 15 minutes.

Let cool and steep in the refrigerator overnight. Strain the syrup and store in the refrigerator.

Use for drinking, in latte macchiato, with plain yogurt, muesli, or in mousse.

Cocoa Bean Mousse

Whisk egg yolks with boiled cocoa bean syrup over a bain-marie until frothy.

Fold in the mascarpone. Grate the cocoa beans into the mixture with a Microplane.

Whip the cream until foamy and fold into the mixture. Chill in the refrigerator for at least 2 hours.

Serve with chocolate crumble or cacao nibs.

Raw Cane Sugar Inspiration Sweets

For this recipe, you will need

Raw Cane Sugar

1 kg, 5 kg and 25 kg available

EUR 7 1 kg

EUR 483.00 / 69 kg

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