I have been jostling to put Indonesia and particularly Java on the professional chocolate map in my Blogs.I am pleased it has evoked some interest. Several readers have mailed me to tell more about Indonesia. "What's the country really like?" What they mean is, tell us something about the romance and spirit of your country that the Internet can't.
The most amazing thing about Indonesia, which even as an Indonesian I can never cease to marvel at,is its spirit of family. It reflects in its geography. Imagine 1700 scattered islands that lie between the Indian and Pacific oceans now calls itself one big Indonesian family. Admittedly in the 63 years of independence, there have been a few(indeed less than you can count on one hand)problems of integration. Indonesia now is the biggest knit family of islands in the world. The area in length stretches as far as from San Francisco to the Bahamas. And almost equally as broad.
The family spirit transcends the 24different ethnic groups and some 700 dialects. My wife's grandmother from Central Java speaks no Indonesian nor English(the second language in most schools). I don't speak her dialect which is Javanese(which is derived from Sanskrit). However family feelings prevail and she thinks that I am a jolly good sort of fellow.
Togetherness and family loyalty seems to be inbred into our psyche. Land at our airport. It is called Sukarno-Hatta International Airport. It is named after the first President and Vice President of Indonesia. One was demagogue. The other a quiet scholarly man. A very unlikely pair as you can find. Yet together, forever in all probability.
If you arrive on a Sunday, you see immediately, motorcycles carrying entire families whizzing around, taking the air or simply going for a spin. On a single motorcycle is not unusual to find father(the driver) mother, one child in front and two between father and mother. Perhaps even grandma behind mother deftly balanced on the licence plate.
The motorcycle is transportation during weekdays and family vehicle during weekends. The more affluent cram entire families into the APVs and take of to the mountains, 3 hours away or to the malls around almost every corner in the bigger cities. The humbler use bicycles for the same purpose. If I attempt to describe their weekend use I fear you may not believe me.
At weekends it is delightful to watch Indonesian families at lunch in restaurants. Tables are hastily joined together by the waiters and the family of a dozen of so take their places. Grandpa and grandma have the places of honour. The children are send to the restaurant play area(almost all family restaurants have a play area)to go completely berserk.
In a family it is also fascinating to see the differences between members. There will one or two devout Muslims with head scarfs,a "punk" rocker with Mohawk haircut dyed brilliantly pink, a serious fellow who could be an investment manager at Goldman Sachs, a stunningly pretty mother, a teenage son carefully modelled after Harry Potter and a teenage daughter examining her split ends with concern.
The "chief organiser" an efficient faced woman determines what goes to whom. She decides who get the last fried prawn, who should eat more greens and who should stay away from the fried potato patties.Her husband,obviously a civil servant, with years of practice to his credit,passes out the dishes. A most diverse group but undoubtedly one happy family.
When they begin to dine some eat elegantly with their fingers and other daintily with cutlery. The table is laden with food.They eat heartily and appreciatively. Obesity is not yet a problem in Indonesia but there is concern about it.
When they finish and pass my family of four at our table, they smile kindly, sympathising at our sparsely laden table and tiny nuclear family.We smile and nod back not without some envy.
We spoil our children no end. We allow then to stay up late. Let them watch Disney channel and Cartoon Network whenever they wish. They shout, they scream their guts out.
When they grow up we send them off to universities in the USA or Australia and sit back with relief and fan ourselves. They come back and look after us. Pile us in their shiny new APVs and take us to the mountains and treat us to lavish meals for the rest of our lives. There is no talk about old aged homes, ever.
In spite of their riotous behaviour at home our children behave almost impeccably in school. Schools are usually very peaceful places and envied by teachers from other countries.Everything goes nice and orderly by the bell.
Indonesia, you must have often heard is 80% Muslim. The rest of the population of some 240 million, are Christian, Buddhist, Hindu and others.However it a secular country. Every Friday the mosques fill and their prayers reverberate throughout the 17,000 islands. A Christian like myself has the comforting feeling of being surrounded by prayers. On Sunday the churches are packed and if you are a little late there is only standing space at the back.
There are undoubtedly differences of opinion but more often than not the one family spirit prevails. We are now in the Holy month of Ramadan, when Muslim fast from sunrise and there is much getting together of the people of different faiths to break the fast at sunset. The church I attend even lays out a break-the-fast buffet in their grounds and invites the neighbourhood.
The economic powerhouse of the country, are the small household industries. They are very much family businesses. Father, mother aunt and cousins pitch together to make everything from jewellery to clothes. Other family type businesses run hair salons,tiny neighbourhood shops,sofa-cleaning,electrical and plumbing services. Some are in the entertainment business, providing clowns,rock bands and surprising good jazz bands and magicians for birthday and wedding parties.Or to entertain the district head when he visits.
By far the mast active family industry is food. Which is not surprising because every known spice and herb grows in this archipelago. There there are as many recipes as there are entrepreneurs.It is estimated that about 60% of the population has some connection to the food industry. If you are visiting, this is instantly visible. Streets abound with restaurants of all sizes and kinds, cafes,push carts and tents.Each one runs busily on the energy of the whole family.
For a fact I know, from a data base, some 16,000 families in Java's main cities work with food involving chocolate.They are contributing in making chocolate the most favoured and fastest growing flavour in Indonesia.
It was this family power that made the country resilient during the Asian Economic Crisis. The people's cash value suffered but their cash flow kept above the troubled waters.To keep this industry powered, cash to the tune of about $40million per year flows in from Indonesians working abroad as nannies,maids, construction workers and others, to their families mainly in the villages and rural areas.
Nationwide everyone calls each other"brother" or "sister".Drive into a gas station and the attendant calls you "Abang"(Older brother)In a restaurnat you hail the waiter with "Mas"( brother).When you come across someone older, who you address gently either as "Pa" or "Bu".You may safely call a girl,"Mbak"(sister).If you are in trouble, help is spontaneous, no questions asked.Indonesians are very generous to each other.Needs are quickly covered with cash or food.
It stands to reason that if you are good to your own family, you are also kind to visitors. Tourists love the islands of Indonesia because they are indeed cared for and treated almost as much as we do for members of our own family. But you must expect some reserve. We are still quite shy and in awe of foreigners who tend to speak louder than we do.
Showing posts with label java. Show all posts
Showing posts with label java. Show all posts
Sunday, 7 September 2008
Friday, 15 August 2008
WHAT REALLY IS JAVA?
I had a few emails asking for more information on Java. And why is it so important, in my opinion,to chocolate? Well here is a lesson on Java.
It"s one of the 17,000 island of Indonesia. The most populated. About 124 million people live on this island which is approximately the size of the United Kingdom. It is 1300 km long and 300km broad at the widest point. It has a very impressive mountain range as a backbone with volcanoes; some live, some simmering and some dormant. This much perhaps, and the tourist attractions,you can get from the Internet if you search for Java, Indonesia.
But what the Internet does not tell you is that almost 60% of the Javanese are engaged in some way or other, big, medium and small, in the industry of preparing food to sell. Everyone in Java knows, some one involved in the food industry. My wife sells chocolates(of course) and recently health foods.Her uncle is in fried rice. Her aunt makes tempe. A C Neilsen, will give you nice categories of occupations which they say occupy the Javanese. But they don't mention the numbers engaged in the food industry.
Along any street in Java you see carts, makeshift tents, little hole in the wall establishments offering straight from the pan absolutely superb assortment of foods with intriguing combinations of tastes, flavours and textures and immensely satisfying for prices no more that $2.
Javanese work very hard at it. The street out of the housing complex, I live in,springs to life at 4am with offers of porridge, soups, noodles and rice dishes, the flavours and tastes of which,I guarantee, Ferran Adria or Heston Blumenthol, could not possibly imagine.
These establishments are depleted of their stock by 9am. At 11am a new crop,of similar establishments spring up to serve lunch. A bigger bunch of restaurants now winding into side lanes and car park spring up for dinner. Some switch menus at 11pm to serve some innovative suppers till 2am. You see this happenning all over Java.
These are separate from the posh air conditioned and chic sidewalk cafes, restaurant which often reach to the heavens of fine dining. There are in Jakarta, the capital city, over 3000 such institutions. This does not include McDonalds, Dunking Donuts, KFCs, Burger King, Wendy, etc etc.
Java is also home to the world largest instant noodle industry. Coming soon, the instant rice-porridge industry. All with a fascinating array of flavours and mixes.
Then there are the small snack industries; Home enterprises that compete with the numbers bakeries. I believe that Bandung, a hilltop city, about two hours drive from Jakarta, is the world's cap[ital of snacks. I all my travel I have never seen such a variety of snacking foods, baked, fried or steamed.
It is possible for each Javanese entrepreneur to stay in business, support their families(some send their sons and daughters to US and Australian universities to specialise or learn new trades) and be competitive because the backyard is simply alive and bristling with appropriate resources.
Java for centuries was the hub of the Spice Islands.Here exists every spice known to man, cloves, herbs,flavours, aromas, sugars, medicinal plants and other culinary treasures. There are notorious recipes from almost each of the 17,000 islands. There are also resources from the seas that surround these islands and 360million chickens strutting around.
Here came, among others, Ptolemy and Marco Polo. Indian, Arabs, Chinese, Malays, the Portuguese, Dutch and the English came. Nearly all of them stay long enough to blend their cuisines with the Javanese. The result is that there is lot to be inventive on.
Many of the recipes have been copied and taken inside the posh restaurants where they have been prepared with the "finest ingredients money can buy". But is not the same as sitting on precarious bum-hurting stools, under a canvas roof,with the perspiring cooking stirring up your breakfast or dinner, in a noisy sizzling wok hidden under a aromatic haze of smoke. So many of those copy cats have dropped out of the race and tried Italian or Turkish.
Coming back to chocolate, what makes Java so special is the unique soil of Java, the mighty amount of culinary resources and the inspiring inventiveness that hangs around like a holy aura. This is an ideal chocolate laboratory.
Java chocolate has made a small impact on the world scene. I particularly like a review on the l'artisan de Chocolate's Java. 72% cocoa. "An Indonesian on the wild side. Unlike anything in the chocolate world. Components of leather and bizarre peaty flavours.Suggestion of smoke and tobacco." Spicy and Satin smooth.
What possibilities and opportunities to start from.
It"s one of the 17,000 island of Indonesia. The most populated. About 124 million people live on this island which is approximately the size of the United Kingdom. It is 1300 km long and 300km broad at the widest point. It has a very impressive mountain range as a backbone with volcanoes; some live, some simmering and some dormant. This much perhaps, and the tourist attractions,you can get from the Internet if you search for Java, Indonesia.
But what the Internet does not tell you is that almost 60% of the Javanese are engaged in some way or other, big, medium and small, in the industry of preparing food to sell. Everyone in Java knows, some one involved in the food industry. My wife sells chocolates(of course) and recently health foods.Her uncle is in fried rice. Her aunt makes tempe. A C Neilsen, will give you nice categories of occupations which they say occupy the Javanese. But they don't mention the numbers engaged in the food industry.
Along any street in Java you see carts, makeshift tents, little hole in the wall establishments offering straight from the pan absolutely superb assortment of foods with intriguing combinations of tastes, flavours and textures and immensely satisfying for prices no more that $2.
Javanese work very hard at it. The street out of the housing complex, I live in,springs to life at 4am with offers of porridge, soups, noodles and rice dishes, the flavours and tastes of which,I guarantee, Ferran Adria or Heston Blumenthol, could not possibly imagine.
These establishments are depleted of their stock by 9am. At 11am a new crop,of similar establishments spring up to serve lunch. A bigger bunch of restaurants now winding into side lanes and car park spring up for dinner. Some switch menus at 11pm to serve some innovative suppers till 2am. You see this happenning all over Java.
These are separate from the posh air conditioned and chic sidewalk cafes, restaurant which often reach to the heavens of fine dining. There are in Jakarta, the capital city, over 3000 such institutions. This does not include McDonalds, Dunking Donuts, KFCs, Burger King, Wendy, etc etc.
Java is also home to the world largest instant noodle industry. Coming soon, the instant rice-porridge industry. All with a fascinating array of flavours and mixes.
Then there are the small snack industries; Home enterprises that compete with the numbers bakeries. I believe that Bandung, a hilltop city, about two hours drive from Jakarta, is the world's cap[ital of snacks. I all my travel I have never seen such a variety of snacking foods, baked, fried or steamed.
It is possible for each Javanese entrepreneur to stay in business, support their families(some send their sons and daughters to US and Australian universities to specialise or learn new trades) and be competitive because the backyard is simply alive and bristling with appropriate resources.
Java for centuries was the hub of the Spice Islands.Here exists every spice known to man, cloves, herbs,flavours, aromas, sugars, medicinal plants and other culinary treasures. There are notorious recipes from almost each of the 17,000 islands. There are also resources from the seas that surround these islands and 360million chickens strutting around.
Here came, among others, Ptolemy and Marco Polo. Indian, Arabs, Chinese, Malays, the Portuguese, Dutch and the English came. Nearly all of them stay long enough to blend their cuisines with the Javanese. The result is that there is lot to be inventive on.
Many of the recipes have been copied and taken inside the posh restaurants where they have been prepared with the "finest ingredients money can buy". But is not the same as sitting on precarious bum-hurting stools, under a canvas roof,with the perspiring cooking stirring up your breakfast or dinner, in a noisy sizzling wok hidden under a aromatic haze of smoke. So many of those copy cats have dropped out of the race and tried Italian or Turkish.
Coming back to chocolate, what makes Java so special is the unique soil of Java, the mighty amount of culinary resources and the inspiring inventiveness that hangs around like a holy aura. This is an ideal chocolate laboratory.
Java chocolate has made a small impact on the world scene. I particularly like a review on the l'artisan de Chocolate's Java. 72% cocoa. "An Indonesian on the wild side. Unlike anything in the chocolate world. Components of leather and bizarre peaty flavours.Suggestion of smoke and tobacco." Spicy and Satin smooth.
What possibilities and opportunities to start from.
Wednesday, 30 July 2008
THE SYNTHESIS OF JAVA CHOCOLATE.
After all the home of cocoa is in equatorial regions. Where it was consumed by crushing the beans and mixing with spices found in the backyard. Aniseed was a favourite ingredient among the Aztecs. The first cocoa drinks were very local.
In Europe, they too made it local and subsequently exported their ides throughout the world to all chocolate lovers. Up to today Milk Chocolate remains the world's most popular. But within Europe things are changing. Chocolate has acquired, over the last fifty years more localised variations and flavours. Flavours and tastes even came from colonies and former colonies. Spain particularly was very keen of give chocolate the brisk feel of the Mediterranean.
There are several dates quoted as to when cocoa came to Indonesia. Some say it was brought by the Spaniards in 1560 or thereabouts. Others, borne out by credible records, say the late 18Th century.A report of that time says that that the first person to plant 50 trees would be awarded a trophy.
This strategy seemed to work. By 1839 annual exports to Europe were around 50 tonnes. Unfortunately the Sulawesi crops came under the scourge of Helopeltis and the Cocoa Pod Borer Moth.
Plantations moved to the Sangir islands and then on the Java. The Java Criollo, red Java, produces deep red pods with white beans. Later these were combined with trees from Caracas in 1888. These pods were yellow.
In the beginning of the 20Th century, 1000kg of beans were produced per ha. In the western part of Java a lighter fermented roasted bean great for milk chocolate was produced. This cocoa was known as Edelcacao or "noble cocoa,"
Today pretty exciting plantations exist in Ciajur, between Bandung and Jakarta, Around this area sugar is made from the sap of coconut trees.
Added to cocoa paste this combination gives a warm fruity taste. Later I began to realise that cocoa adds a nice warmth to some of our backyard spices. Adding a tingling and surprising flavour and aroma. It gives a new twist to many of our local foods(and I don't just mean desserts. sweets and snacks). The "warm twist" is very seductive on the palate.
It is therefore appropriate to set out some strategies to give cocoa and chocolate a Javanese direction(which from our history is not a new thing in itself, merely a logical progression, even if it comes a bit late).
We have to acknowledge that creativity with chocolate is a global art. It is harmony within complexity. It is a celebration of joy, provocation, ethnic exuberance, innovation and peace.
Regional chocolate, like Java chocolate among others, is a natural evolution rising from the richness of our backyard resources and culinary traditions. In Java, which the world knew for hundreds of years as the Spice Island, chocolate and cocoa blends well and enriches our own natural ingredients and with the vitality and sensuality of our tastes and flavours.
Here most of all, given our enormous backyard resources, no barriers will exist between the many different worlds from exotic to erotic and from sweet to pungent. We will learn and collaborate from knowledge and experience of chocolate professionals, and reach out to the scientific world which has brought on some spectacular advances to give an impetus to our evolution.
For centuries we have been very passionate about culinary innovation. That's why Bandung is the snack capital of the world, and unique flavours and tastes have emerged from Padang, Menado, Medan, Malang, Semerang, Bali and so on. These are cuisines come about through years of collaboration with the Chinese, Indians, Arabs, Portuguese, Dutch, Malays and others
Our development of chocolate will follow a similar path with a focus on our own growing gourmet traditions.
In time and with a sense of purpose, given our vast culinary resources we have no doubt we will make a profound effect on the world of chocolate. I hope that those who have an passionate investment in chocolate will collaborate.
In Europe, they too made it local and subsequently exported their ides throughout the world to all chocolate lovers. Up to today Milk Chocolate remains the world's most popular. But within Europe things are changing. Chocolate has acquired, over the last fifty years more localised variations and flavours. Flavours and tastes even came from colonies and former colonies. Spain particularly was very keen of give chocolate the brisk feel of the Mediterranean.
There are several dates quoted as to when cocoa came to Indonesia. Some say it was brought by the Spaniards in 1560 or thereabouts. Others, borne out by credible records, say the late 18Th century.A report of that time says that that the first person to plant 50 trees would be awarded a trophy.
This strategy seemed to work. By 1839 annual exports to Europe were around 50 tonnes. Unfortunately the Sulawesi crops came under the scourge of Helopeltis and the Cocoa Pod Borer Moth.
Plantations moved to the Sangir islands and then on the Java. The Java Criollo, red Java, produces deep red pods with white beans. Later these were combined with trees from Caracas in 1888. These pods were yellow.
In the beginning of the 20Th century, 1000kg of beans were produced per ha. In the western part of Java a lighter fermented roasted bean great for milk chocolate was produced. This cocoa was known as Edelcacao or "noble cocoa,"
Today pretty exciting plantations exist in Ciajur, between Bandung and Jakarta, Around this area sugar is made from the sap of coconut trees.
Added to cocoa paste this combination gives a warm fruity taste. Later I began to realise that cocoa adds a nice warmth to some of our backyard spices. Adding a tingling and surprising flavour and aroma. It gives a new twist to many of our local foods(and I don't just mean desserts. sweets and snacks). The "warm twist" is very seductive on the palate.
It is therefore appropriate to set out some strategies to give cocoa and chocolate a Javanese direction(which from our history is not a new thing in itself, merely a logical progression, even if it comes a bit late).
We have to acknowledge that creativity with chocolate is a global art. It is harmony within complexity. It is a celebration of joy, provocation, ethnic exuberance, innovation and peace.
Regional chocolate, like Java chocolate among others, is a natural evolution rising from the richness of our backyard resources and culinary traditions. In Java, which the world knew for hundreds of years as the Spice Island, chocolate and cocoa blends well and enriches our own natural ingredients and with the vitality and sensuality of our tastes and flavours.
Here most of all, given our enormous backyard resources, no barriers will exist between the many different worlds from exotic to erotic and from sweet to pungent. We will learn and collaborate from knowledge and experience of chocolate professionals, and reach out to the scientific world which has brought on some spectacular advances to give an impetus to our evolution.
For centuries we have been very passionate about culinary innovation. That's why Bandung is the snack capital of the world, and unique flavours and tastes have emerged from Padang, Menado, Medan, Malang, Semerang, Bali and so on. These are cuisines come about through years of collaboration with the Chinese, Indians, Arabs, Portuguese, Dutch, Malays and others
Our development of chocolate will follow a similar path with a focus on our own growing gourmet traditions.
In time and with a sense of purpose, given our vast culinary resources we have no doubt we will make a profound effect on the world of chocolate. I hope that those who have an passionate investment in chocolate will collaborate.
Sunday, 13 July 2008
CHOCOLATE AND CHILD LABOUR
Should every bar of chocolate carry an assurance that no child labour was ever involved in its production. Considering that hardly a day passes without a glimpse of of chocolate, if not its enjoyment, it is fair to ask manufacturers for such an assurance.
After the signing of the Harkin-Enoel Protocol in 2001, there are still doubts whether children are being exploited in cocoa farms, especially in West Africa. Disturbingly photographs of cocoa plantations in these areas often picture children who seem to be not just onlookers but part of the labour force. Indonesia, the world's third largest producer of cocoa, fortunately has been free from any allegations of child exploitation.Considering many of the farms, especially outside Java, are small family owned holdings, it is comforting that children are in school most of the working day.
Child labour is a disturbing issue. Especially these days when media reports exploitation of children widespread in all kinds of dreadful sins the chocolate industry, particularly must free itself from any such stigma. If manufacturers are reluctant for reasons that it may be inconvenient, the consumers must take the imitative. Can we ask that the next bar of chocolate we enjoy guarantees that a child wasn't exploited in its production. Considering the wretchedness of the the problem it is not too much to ask of manufacturers. Perhaps it it also be worth while, and certainly aid to our addiction to chocolate, if the bar we are enjoying in some way contributed to the welfare of a child in the cocoa growing areas.
It does well to remember that cocoa was first cultivated some 3000 years ago and treated with great reverence. Now that we are adequately civilised we do have responsibility to ensure that the food of the gods is not in any way tainted by misdeeds.
After the signing of the Harkin-Enoel Protocol in 2001, there are still doubts whether children are being exploited in cocoa farms, especially in West Africa. Disturbingly photographs of cocoa plantations in these areas often picture children who seem to be not just onlookers but part of the labour force. Indonesia, the world's third largest producer of cocoa, fortunately has been free from any allegations of child exploitation.Considering many of the farms, especially outside Java, are small family owned holdings, it is comforting that children are in school most of the working day.
Child labour is a disturbing issue. Especially these days when media reports exploitation of children widespread in all kinds of dreadful sins the chocolate industry, particularly must free itself from any such stigma. If manufacturers are reluctant for reasons that it may be inconvenient, the consumers must take the imitative. Can we ask that the next bar of chocolate we enjoy guarantees that a child wasn't exploited in its production. Considering the wretchedness of the the problem it is not too much to ask of manufacturers. Perhaps it it also be worth while, and certainly aid to our addiction to chocolate, if the bar we are enjoying in some way contributed to the welfare of a child in the cocoa growing areas.
It does well to remember that cocoa was first cultivated some 3000 years ago and treated with great reverence. Now that we are adequately civilised we do have responsibility to ensure that the food of the gods is not in any way tainted by misdeeds.
A WELL KEPT CHOCOLATE SECRET
It is no secret that the Belgians are great chocolatiers. The Spaniards could be flamboyant chocolatiers,. The French must be stylish. One mustn't forget the Swiss, for they are very serious at choclatiering(new words do keep cropping up dont they?). One didnt take the Japanese very seriously. Chocolate lovers are slowly discovering Japanese chocolate with some pleasure.
In these capitals of chocolate, a mention of Indonesia as a chocolate country will bring a dismissive look that says "Don't be silly." Java, may be known for it distinctive smokey, spicy cocoa flavours. But as a producer of chocolate or chocolate ingredients Java is never taken seriously.
The truth is that Java, besides producing much sought after Origin cocoa can make chocolate ingredients as well as the Belgians, Germans or the Swiss. In fact they already. Which is not surprising. They have the technology, the sciences, the inventiveness, the experience and the expertise.
What is extraordinary is that they even have the history. Cocoa was first grown in the Indonesian islands in the early 17Th Century after arriving on a Spanish ship all the way from Venezuela. By the I8th century the Dutch were already exporting cocoa from Indonesia to Holland. Cocoa press were already making chocolate to drink by the 19th century. By 1950s chocolate manufacturers in Java were already producing milk chocolates that was making a impact on chocolate lovers. Today you can seen the ultra -modern factory of Ceres, the industry leader, in Bandung in West Java. Here they not only produce Van Houten under licence for Barry Callebaut but their own brands. Silver Queen milk chocolate with cashews is a legend in the region. It has a strong cocoa explosion on the tongue, which is a pleasant surprise.Then the sweet milky after tones in a nice combination of flavours.The cashews fragments are a bonus filler. There is also veryrich and pleasant and lingering aftertaste of having experienced somthing rather pleasurable.
Silver Queen was such a success that naturally it had many imitators. Even Cadbury started their cashew range hoping to capture some market share. Silver Queen still reigns supreme. But it not the only chocolate of consequence in Indonesia and the region. There are other brands that have done well. Bakeries have revelled in creating chocolate snacks as have donut outlets and other fast foods. Harvest a new relatively new bakery have a immense variety of chocolate cakes and snacks which not just taste as good as you would experience in Belgium but even look as good as French and Japanese pastry.
Not far from the capital of Jakarta is Freyabadi, a Ceres joint venture with Japan's mighty food innovators and vegetable oil producers,Fuji Oil This is factory with pristine, well organised production floor. It is easy to believe that this factory can indeed produce world-class chocolate. Staffed by experienced professionals, food technologists and microbiologists they run a superbly organised chocolate ingredients production centre. There are others that are also quite impressive for their capabilities.
The potential for discovery in Java is staggering. Possibly every known spice , flavour and herbs grow in Java. Also a great variety of nuts, and fruits. Its high valconic mountains ranges and equatorial jungles provide a wide variety of climatically facvourable conditions and soils. Java is also home to literally thousands of indegenous snacks most of them surprising in their uniqueness. Many can blend so nicely with chocolate and that' kind of innovation isalready happenning with the small household and medium sized industries all over the island. It is a worthy study for serious, flamboyant and professional chocolatiers.
There have been many innovations in the confectionary, chocolate and pastry industries. But in such a creative profession it is still amazing to find that are still a large number of crusty curmudgeons who must source ftheir ingredients from traditional markets. They are missing out on delivering some wonderful surprises to their audiences. One way is to turn to Java to be inventive with chocolate.
In these capitals of chocolate, a mention of Indonesia as a chocolate country will bring a dismissive look that says "Don't be silly." Java, may be known for it distinctive smokey, spicy cocoa flavours. But as a producer of chocolate or chocolate ingredients Java is never taken seriously.
The truth is that Java, besides producing much sought after Origin cocoa can make chocolate ingredients as well as the Belgians, Germans or the Swiss. In fact they already. Which is not surprising. They have the technology, the sciences, the inventiveness, the experience and the expertise.
What is extraordinary is that they even have the history. Cocoa was first grown in the Indonesian islands in the early 17Th Century after arriving on a Spanish ship all the way from Venezuela. By the I8th century the Dutch were already exporting cocoa from Indonesia to Holland. Cocoa press were already making chocolate to drink by the 19th century. By 1950s chocolate manufacturers in Java were already producing milk chocolates that was making a impact on chocolate lovers. Today you can seen the ultra -modern factory of Ceres, the industry leader, in Bandung in West Java. Here they not only produce Van Houten under licence for Barry Callebaut but their own brands. Silver Queen milk chocolate with cashews is a legend in the region. It has a strong cocoa explosion on the tongue, which is a pleasant surprise.Then the sweet milky after tones in a nice combination of flavours.The cashews fragments are a bonus filler. There is also veryrich and pleasant and lingering aftertaste of having experienced somthing rather pleasurable.
Silver Queen was such a success that naturally it had many imitators. Even Cadbury started their cashew range hoping to capture some market share. Silver Queen still reigns supreme. But it not the only chocolate of consequence in Indonesia and the region. There are other brands that have done well. Bakeries have revelled in creating chocolate snacks as have donut outlets and other fast foods. Harvest a new relatively new bakery have a immense variety of chocolate cakes and snacks which not just taste as good as you would experience in Belgium but even look as good as French and Japanese pastry.
Not far from the capital of Jakarta is Freyabadi, a Ceres joint venture with Japan's mighty food innovators and vegetable oil producers,Fuji Oil This is factory with pristine, well organised production floor. It is easy to believe that this factory can indeed produce world-class chocolate. Staffed by experienced professionals, food technologists and microbiologists they run a superbly organised chocolate ingredients production centre. There are others that are also quite impressive for their capabilities.
The potential for discovery in Java is staggering. Possibly every known spice , flavour and herbs grow in Java. Also a great variety of nuts, and fruits. Its high valconic mountains ranges and equatorial jungles provide a wide variety of climatically facvourable conditions and soils. Java is also home to literally thousands of indegenous snacks most of them surprising in their uniqueness. Many can blend so nicely with chocolate and that' kind of innovation isalready happenning with the small household and medium sized industries all over the island. It is a worthy study for serious, flamboyant and professional chocolatiers.
There have been many innovations in the confectionary, chocolate and pastry industries. But in such a creative profession it is still amazing to find that are still a large number of crusty curmudgeons who must source ftheir ingredients from traditional markets. They are missing out on delivering some wonderful surprises to their audiences. One way is to turn to Java to be inventive with chocolate.
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