Pipiltin Cocoa
The main difference between Pipiltin Cocoa and other local chocolatiers is that they produce their very own high quality chocolate in house. The owners travelled from Aceh to Bali to find the perfect raw cocoa beans for their creations. The concept of Pipiltin is “bean to bar” – customers can watch the entire chocolate making process in the open kitchen and then pig out on the finished product in the store’s café. If you’re a chocoholic, this place is heaven. Chocolate bars, cookies, cakes, pralines, brownies, churros and all kinds of other chocolatey goodness is available here. Although Pipiltin has a number of innovative chocolate items on its menu, the most famous would be the dessert called Tabanan Chocolate. Named for the famous beach in Bali, this dish is chock full of chocolate in various forms, including chocolate balls, chocolate paste, chocolate caviar, and chocolate foam. All these elements come together to create the image of rolling chocolate waves crashing against a chocolate shore. This artistic dish tastes best if you take a bit of each element and put it all together in your mouth so that you can experience all the different textures and flavours in one intense mouthful. This one is definitely a treat for true chocolate connoisseurs. (www.pipiltincocoa.com)
Chef Story: Dedy Sutan
“I think each chef should have their own distinctive style and recipes. I always develop my recipes by following the characteristics of the ingredients. Ingredients that we are familiar with are easier to adapt successfully into new recipes. The inspiration behind Tabanan Chocolate was to create a unique, avant-garde dish to showcase Tabanan Farm Chocolate from Tabanan, Bali. Since Tabanan is known for the dark sand on its beaches, which are filled with rocks and rushing waves, we thought we could create a dessert that looked just like the beautiful area from which the cocoa beans came from.
The main ingredient of Tabanan Chocolate is, of course, the chocolate itself. There are two kind of Tabanan Chocolate Couverture at Pipiltin Cocoa and each one has different intensity – one is 60% pure cacao and the other is 70%. Our idea was to develop those chocolates into different complementary textures. Then we could use those different textures to create a beach landscape. Customers have really been responding to this dessert. Most of them are amazed that we could produce such a unique yet delicious dessert, especially using only the chocolate made from scratch in our factory.”
