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Pipiltin Cocoa: Where Chocolate is Fun
A plate of Tabanan Beach dessert at Pipiltin Cocoa, Kebayoran Baru, Jakarta.
Monday, 24 June, 2013 | 23:09 WIB
Pipiltin Cocoa: Where Chocolate is Fun

TEMPO.CO, Jakarta - Upon entering Pipiltin Cocoa, the first thing that grabs your attention is the array of cocoa bean processing machinery grinding behind the glass window of the chocolate cafe. Stickers stuck on the glass explain the function of each piece of equipment such as the mixer, stone grinder and refining machine. 

Guests can also see firsthand how the cocoa bean is transformed into chocolate bars or thick chocolate paste. 

"We want to introduce the whole experience behind making chocolate, beginning from the complicated production process until the moment it lands on a plate," said Tissa Aunilla, one of the founders of Pipiltin Cocoa. 

Pipiltin is new chocolate-oriented cafe located in South Jakarta that opened last February. The name Pipiltin was derived from the Aztec empire in what is known as Mexico today. Pipiltin was the word used to describe the noble social class during the Aztec empire. 

"So we wanted to produce the best and most delicious chocolate, as noble as the Pipiltin," said Pipiltin founder Irvan Halim, also the owner of Indonesian coffee house, Anomali. 

Like Anomali, Pipiltin also provides self-produced chocolate made from Indonesian cocoa beans. The founders directly approached the farmers to obtain top-quality beans. Irvan said that Pipiltin hopes to boost the popularity of Indonesian chocolate at home and abroad.

Pipiltin currently uses chocolate beans from Pidie Jaya (Aceh), Tabanan (Bali), and Maumere (East Nusa Tenggara). The bitter beans are then transformed into delightful desserts and confectionary such as praline, plated desserts, chocolate bars, macarons and assorted cakes. 

The first dessert that arrived was the ‘Tabanan Beach’ made from Tabanan chocolate. The soothing ambience of a Bali’s beaches was transferred onto a plate with waves made from chocolate foam, surf boards from dehydrated chocolate mousse, and beach shores portrayed in creamy chocolate.  The unique quality of this dish was the innovative chocolate pop rocks sprawled across the plate that popped and crackled in your mouth. This dish is perfect for chocoholics because it contains nothing but chocolate, chocolate, and more chocolate. 

However, the most appealing new dessert innovation was the ‘Egg No.’ The dessert arrived looking like a poached egg oozing yellow goodness. Yet, it was not actually an egg. The creamy white dome was a white chocolate panna cotta that melted in your mouth. Inside was a yellow mango cream with a slight tanginess that went perfectly well with the semi-sweet panna cotta. Surrounding the dish were sprinkles of chocolate chili flakes that gave an extra kick to the plate, plus some pink cotton candy to complete the dish. The assorted flavors combined to give a unique unforgettable experience that confused yet delighted the taste buds. 

Another spectacular dish that was a feast for the eyes and the tongue was the dessert named ‘Ebony and Ivory.’ The dish was served in cone-shaped glass with a lid. Once you opened the lid, the aroma of the wave of cherry smoke greeted your senses. The smoke then permeated through the chocolate panna cotta, cherries, and cocoa butter, making a dessert that was not only delicious, but fun to eat. 

This establishment also offers savory food for those who want to have a meal before taking a bite of one of the sweet desserts. For those of you who want to taste the richness of authentic Indonesian chocolate, Pipiltin is open from 10.00 to 22.00 local time on weekdays, and 10.00 to 23.00 on weekends. 

Irvan said this is the place where guests can learn how "chocolate is fun".  DIANING SARI