Tag Archives: Dessert

Krakakoa: The Finest From the Labor of Love (Passion, 2017)

The bean-to-bar movement within the cocoa and coffee industry, or the farm-to-table concept found in gourmet restaurants of today have noble ideas to begin with. After four years in the business; Krakakoa has empowered hundreds of farmers, created a lineup of award-winning artisanal chocolate bars, and is ready to represent the finest from Indonesia.

Sabrina Mustopo knew well that Indonesian cocoa has a lot of potential waiting to be further discovered. Her experience working with governments and international think tanks for agricultural matters brought her to a realization that improving the lives of the farmers will positively affect the cocoa industry and the nation’s economy. As we know it, our country is the third largest cocoa producer in the world but severely lacking when it comes to quality.

Together with her colleague Simon Wright, Kakoa was established in 2013 – which later rebranded as Krakakoa. The aim is to produce high quality Indonesian cocoa beans through sustainable farming methods and direct trade. Initially concentrated with plantations in Lampung; Krakakoa also partners with farmers from Bali, Kalimantan, and Sulawesi.

Krakakoa starts by training the farmers on a two-month program before finally outfitting them with tools, guaranteeing a good buying price, and giving them the freedom to choose whomever they want to sell their cocoa beans to. This bring a sense of motivation and responsibility for the farmers to truly tend their crops, while at the same time improving their livelihood and the whole industry in general.

Today, Krakakoa has a rich lineup of cacao-based products, from the single origins and flavored bars, to cacao nibs, drinking chocolates, and even cacao tea. The highlights from Krakakoa are the award-winning, signature single origin of 70% Sedayu Sumatra and 75% Saludengen Sulawesi bars. Additionally, the internationally recognized Academy of Chocolate from London also awarded their uniquely flavored chocolate bars such as the dark chocolate sea salt & pepper, the dark milk chocolate ginger, and the milk chocolate creamy coffee.

Further pursuing their ideals to showcase quality chocolate from Indonesia for the world; Krakakoa has been partnering with F&B personas and establishments – in addition to displaying their lineups at gourmet retailers in Jakarta, Bali, Bandung, Surabaya, Tangerang, and as far as Singapore.


KRAKAKOA | www.krakakoa.com
Office: Jalan Bangka Raya no. 42A-1, Jakarta | T: +621227707031


Original link:
http://www.passionmedia.co.id/b/the-finest-from-the-labor-of-love

Images by: Krakakoa

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Recipe: Es Pisang Ijo – by Chef Woro Prabandari (Passion, 2017)

When challenged to create a modern Indonesian take on dessert, Chef Woro showed no signs of hesitation when she chose Southern Sulawesi’s pride and joy – es pisang hijau.

Her contemporary take for this dessert is to create the klepon-based sphere that contains the banana itself. Rather than the usual banana-shaped klepon, she chose the sphere shape as a more elegant approach for the street dessert.

Chef Woro also shaped the bubur sumsum into noodles, creating a nest to put the sphere in place. Additionally, she added dots of sweet frambozen syrup as an important representation of the much-loved syrup from the traditional version. To give the extra crunchiness, there are banana biscuits – crushed and spread all over the plate.


INGREDIENTS

Pisang hijau sphere
150 gram Pisang tanduk, steamed
100 gram Rice flour
50 gram Glutinous rice flour
50 gram Sagoo flour
50 gram Granulated sugar
50 ml Suji leaf extract
50 ml Pandan leaf extract
150 ml Coconut milk

Coconut milk porridge / bubur sum sum
25 gram Rice flour
60 gram Granulated sugar
5 gram Salt
500 ml Coconut milk

Frambozen syrup
100 gram Granulated sugar
50 ml Water
To taste Frambozen essence

METHOD

Pisang hijau sphere:
1. Steam pisang tanduk for 15 to 20 minutes until it becomes smooth. Make into round shapes.
2. Mix well other ingredients and cook until sticky and spherical. Fill it with the round-shaped steamed banana.
3. Steam for additional 15 to 20 minutes. Cool it down and ready to serve.

Bubur sum sum:
1. Mix all ingredients together.
2. Cook until bubbly and cool it down for 5 minutes.
3. Chill first before served.

Frambozen syrup:
1. Bring sugar and water to boil for 10 minutes.
2. Add frambozen essence into it and cool it down.

How to style the dish:
1. On the plate, make the bubur sum sum into pasta shape.
2. With the bubur sum sum as the foundation, put the banana sphere on the top.bi
3. Decorate the dish with frambozen syrup drops. You can decorate it with biscuits to make it crunchy or other garnish if you like.
4. Enjoy!


Original link:
http://www.passionmedia.co.id/b/es-pisang-hijau

Images by: Dwi N. Hadi

Chef Jose Pelo: Talking Trends With Joy (Passion, 2017)

A life without chocolate is a life without joy. Jose Pelo or known by his friends as Joy, is a well-known chocolatier, patissier, and a food business consultant. 

Today, he is sharing his two cents about the Indonesian food trends in 2017.

Chef Passion Media

Living in Indonesia for quite some time now Jose Pelo has seen enough actions from the ever-evolving culinary world. That brings us right away to the main questions on how he would perceive food trends in general from his extensive experience as well as foreseeing what’s hot this 2017 in Indonesia.

To start, how the food trends evolve in Indonesia may seem very straightforward, thanks our country’s openness towards foreign influences. Television may have played an important role so far, but now we are more exposed with social media, the arrival of celebrity chefs, or sometimes quite surprisingly by businesses who are bringing the trends from abroad.

Suffice to say in Jakarta alone, each trend usually peaks for at least a year from the past decade. You might still remember when your family brought home the Red Velvet Cake or cronuts for your afternoon tea companion. Not long, Korean and Japanese pastry influences have been joining the fray to keep the selections varied – each with their own distinctions.

Year after year, you can never guarantee which trend that will give huge impact. Even so and yet arguably, Indonesians are highly curious folks and they’re more than willing to spend more trying something new and products with higher quality. That can be seen at how Indonesians are now becoming very familiar with spending on wagyu rather than local beef, as an example.

As an expert, Joy certainly has something to say about it. He’s putting the same notion that people are willing to spend more and more each year, despite Indonesian volatile economy.

“It’s not like 5 to 10 years ago when only business owners who were willing to invest more on higher quality products. People wouldn’t buy it though since it was expensive”, explains Joy.

He remembers the time when a number of Indonesians used to travel abroad to as far as France, The States, or Japan just to acquire special ingredients. “For example – the chestnut puree for Mont Blanc which was expensive, in addition also for the cream and chocolate. Now it’s easy to get those ingredients here”, he says.

Local ingredients back then were used as a substitute, due to the unavailability for the original ingredients or raw materials which are produced only abroad – like the premium frozen fruit, puree, and coulis for example. “Before we’d use local puree made from banana, strawberry, or other fruits which are native here. Now, premium brands such as Ravifruit or Boiron are readily available”, continues Joy, remarking also that these particular ingredients are now used more and more in gourmet pastry world.

“So if you’re asking me about the trend this year, then it goes for the cheese tart”, says Joy. Originated from Japan, the indulging baked cheese tart has already gained fame since late 2016 at Jakarta’s prominent shopping malls and shows no sign of stopping soon come 2017. Quite interestingly, BAKE as the original inventor of this dessert has not yet expanded to Indonesia, but instead, several players who have seen its potential introduced their versions to the market.

As for Joy personally, chocolate will always be his number one. He’s also introducing the prototype of his latest chocolate product innovation which will be unveiled within several months. While industrial chocolate is somewhat common in Indonesian market, Joy has many hopes that it will penetrate the huge market that this country traditionally has. Especially now that Indonesians know more about the higher grade couverture instead the traditional use of compound chocolate.

“To sell couverture even for 1% of Indonesian population is already promising business!” exclaims Joy. However using fully single origin cocoa might not be the right strategy for industrial chocolate. “Even so, using it as a marketing gimmick would make people curious”, shares the chef.

What remains to be seen this 2017 might be an adventure itself for us all. One thing for sure, Indonesia is a hungry market that keeps on learning more and more about food. Aspiring young guns with huge talent on pastry and business will be sure to break the barrier that the older generations have created and they will be the ones who are paving the way for the millennials to aspire or to experience the finer things in life.


Original link:
http://www.passionmedia.co.id/b/expert-view

Images by: Passion

La Maison, The Mansion of Macarons (Passion, 2017)

As a newcomer in Jakarta’s fierce pastry shop competition, La Maison quickly announced itself as a pastry shop with an interesting specialty – macarons!

Established in 2011, the company actually started as an online shop. The drive to move forward came from the simple, pure love of baking of its owner Stella Lowis including the pursuit of building her own pastry shop one day.

For Ms. Lowis, her version of pastry shop should be a refined one, based also by her serious education background at Le Cordon Bleu, Australia. “I gained a lot of experience by working part time as a pastry chef at several restaurants and catering company that supplies pastry for five-star luxury hotels”, said Stella. When she returned to Indonesia, Stella worked together with his brother, Harryck Lowis, to experiment over many recipes until finally they’re ready to share it with everyone.

Persevering for several months initially, orders since then had been coming non-stop. After some time realizing, it’s time for her to build her first shop in Medan. Her unique take on pastry was warmly welcomed there. Years passing by and La Maison have started to take shape and grow into something more significant. Finally, it’s high time for her to spread out the wings of La Maison to Jakarta – the one city where appreciation of pastry is at its zenith in Indonesia.

Speaking about the characteristics of this pastry shop, La Maison is almost exclusively promoting a vast array of macarons – a complicated confection that has gained prominence over Indonesian pastry world for the past few years.

“This small tidbit requires delicate hands and a very complex balance between texture and flavor. Its smooth top, ruffled circumference, a flat base, has mild moistness, and it should easily melt in your mouth. Now that’s what we’re aiming for and the challenge proved to be exciting”, said Stella smiling vigorously.

Taking it to the next level, La Maison’s mind-blowing innovations are macaron flavors which are inspired by Indonesian cuisine – such as Nasi Uduk, Lemper Ayam, Martabak Bangka, or even Sate Padang. “One of our best-selling however, is the Salted Popcorn Macaron. Although people tend to perceive macaron as something sweet, the savory version is actually a success”, shared Ms. Lowis.

From the cakes department, Stella personally admits that each and every of them has to be made with passion by using the finest ingredients and decorated with utmost care. “Two things taken into consideration are taste and also the aesthetic elements”, she said. One of La Maison’s signature cake (and apparently everyone’s favorite) is the Mademoiselle – a refreshing take of almond cake with layers of fresh watermelon, strawberries, red dragon fruit, and decorated with red rose petals.

To fully proceed professionally, Stella observes the trend as well. “Locally speaking, pastry has come a long way in our country. People used to buy cakes only for special occasions but now they have found the simple pleasure of enjoying it any time”, she said. Her remark here pointed out how strategic this move to cater Jakartans who are increasingly fond of dining out and nibbling with pastry.

The pastry industry in Indonesia has grown exponentially for quite some time now and shops can be found in many corners of Indonesian cities. The global trends, more or less, influence the demands especially now in the digital era where customers can simply access interesting pastry innovations by browsing through the social media.

So the next question would be, what’s after this for La Maison? Stella is certainly aiming to expand to other cities and in-between, she hopes to engage in interesting collaborations with legends in pastry industry. What’s even bigger in mind for her though is to keep on improving and serving the best for her beloved customers. (RF)


LA MAISON | www.lamaison.com
Jalan Biduk no. 66, Medan
T: +62 821 6602 6668 / +62 61 4573 745
Opening hours: Mon-Sun, 11am – 5.30pm

Grand Indonesia, East Mall – Jakarta
T: +62 811 987 6668 / +62 21 2358 1331
Opening hours: Mon-Sun, 10am – 10pm


Original link:
http://www.passionmedia.co.id/b/la-maison-the-mansion-of-macarons

Images by: Passion

Discovering the True Meaning Behind Re.juve’s Excellent “Cold-Pressed Juice”

Melawan rasa kantuk di Sabtu pagi sebetulnya bukan perkara mudah. Tapi akhir pekan waktu itu ada alasan kuat untuk menahan diri tetap terjaga. Belum lama berselang, Re.juve mengajak saya untuk berkunjung ke fasilitas produksinya di Tangerang.

Hey, I’m always up for stuff like this you know – visiting a food production facility! Thanks Re.juve, always consider me joining for stuff like this!

rejuve-4

Tanpa tedeng aling-aling langsung saja saya melesat menuju Sequis Plaza di Bilangan Jendral Sudirman tempat Re.juve berpusat di kota Jakarta ini. Berkumpullah kami semua di situ segala macam insan hipster dari dunia blogger, vlogger, serta Instagrammer dari seantero ibukota.

Setelah disuguhi makan pagi berupa quinoa, salad, serta salmon dan dibekali sebotol cold-pressed juice Re.juve untuk memompa semangat pagi; beranjaklah kami menuju Tangerang dimana pusat produksi terletak. Apparently, pabrik milik Re.juve ini berada satu lokasi bersama pengolahan buah-buahan milik Sunpride yang merupakan sister company mereka.

Perjalanan satu jam di waktu pagi Sabtu yang sendu itu berjalan lancar dan setibanya, langsung saja kami dibagi tiga kelompok yang akan bergiliran melihat proses produksi dari A-Z.

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Melengkapi diri kami dengan mengenakan sepatu boot, jas lab, masker, dan menjalani proses sterilisasi yang cukup ketat; akhirnya kami menyaksikan fasilitas Re.juve yang dijaga dengan suhu rendah dan tingkat higienis yang tinggi.

Pada dasarnya cold-pressed juice adalah satu definisi rumit dan ringkih serta harus memenuhi banyak syarat. Pada Buah-buahan maupun sayuran yang tengah di-jus haruslah terjaga pada suhu rendah serta tidak terjadi oksidasi. Tentunya ini hanya tercapai melalui ruangan yang yang telah dikondisikan serta mesin juicer khusus yang mampu melakukannya secara konsisten.

rejuve-1

Seperti yang kita ketahui, suhu yang sedikit memanas lebih dari semestinya maupun hal-hal lainnya yang tidak terjaga dengan baik malah berpotensi menjadikan bahan-bahan yang tengah di-jus menjadi berkurang nilai nutrisi serta kualitasnya.

Tidak hanya itu, Re.juve yang telah berdiri sejak tahun 2014 ini juga memperlihatkan bagaimana telatennya mereka membersihkan buah-buahan serta sayuran terlebih dahulu sebelum diproses. Misalnya saja beetroot yang harus disikat manual satu per satu agar sisa tanah yang menempel terlepas, pencucian buah-buahan melalui sebuah mesin pencuci khusus yang mengunakan chlorinated water untuk kemudian dibasuh dengan air reverse osmosis serta penjagaan ketat suhu air yang haruslah rendah.

Setelah itu barulah pemrosesan juicing berlangsung yang didasarkan dari resep ketat untuk menghasilkan 20 botol jus per satu batch proses. Di sisi lain bahkan kacang almond yang akan dijadikan susu juga harus menjalani proses penyaringan berkali-kali agar menjadi sangat halus. Lalu menarik jauh ke belakang, tentunya Re.juve khusus menyetok buah-buahan berkualitas agar menghasilkan jus dengan mutu tinggi.

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Melalui kunjungan singkat setengah hari inilah segenap influencer di Jakarta diajak untuk mengerti dari manakah asal minuman lezat milik Re.juve ini. Tentunya itulah sebabnya harga cold-pressed juice tidaklah boleh dihargai murah atau dibandingkan dengan jus buah/sayur pada umumnya mengingat kegiatan produksinya yang selektif dan rumit.

Kami mengakhiri perjalanan hari itu dengan membawa banyak kenang-kenangan dari Re.juve. Ini adalah sebuah era dimana kita mencari secuil rasa sehat dan nikmat yang tidak mudah didapat di tengah hiruk pikuk dan polusi ibu kota. Namun rupanya Re.juve datang dengan sebuah produk yang memiliki nilai tinggi, semangat baru, serta menyenangkan untuk dinikmati.

Kudos Re.juve and thank you for the opportunity!


RE.JUVE
www.rejuve.id


Photography: Re.juve