Today we're sharing about something different. It's not the usual restaurant review but a chocolate brand! Yay for chocolates! The brand is from PT. Sukanda Djaya, called Cacao Barry and it has been here since 1842. Their strength lies in sourcing origin countries' cocoa beans, working intimately with cocoa producers and selecting the best & appropriate beans for chocolate recipes and now, they're launching a "new generation" chocolate with a pure and intense taste of cocoa, the 3 purity from nature couverture chocolate; Ocoa, Alunga, and Inaya!
Where can you find these chocolates you might ask? Well, you can get a taste of them from 10 dessert stores in Jakarta; Pand'or, FJ Bistro, Lewis & Carroll, Eric Kayser Artisan, Social Affair, Latteria, La Maison, Nomz, Lady Eve. Each restaurants have their own preferred chocolate type, Nomz uses Alunga and Inaya!
The dessert stores that uses Cacao Barry here have made special dessert creations as dedication to Cacao Berry and these desserts are only available until April. We fortunately got the chance to try some of them, though not all because some are desserts that has to stay warm or cold, so it couldn't be displayed here!
Ocoa is the darkest out of the 3 as it's a 70%, Inaya is 65%, and the milkiest is Alunga at 41%!
These are the desserts from ERIC KAYSER ARTISAN;
Ocoa & Inaya
From LA MAISON, left to right;
LADY EVE PATISSERIE;
PASSION FRUIT ALUNGA TRAVEL CAKE
Inaya & Alunga
Ocoa & Alunga
Inaya & Alunga
CHOCOLATE PURITY LAVA CROISSANT
LEWIS & CARROLL;
LIQUID CENTER CHOCO MOCHI
Ocoa 70% dark chocolate ganache, eclair shell, crunchy texture, strawberry jam, Gianduja, chocolate decorations.
Alunga 41% milk chocolate mousse, passion fruit curd, Ocoa 70% dark chocolate nutty brownie, chocolate sable, red spider glaze and white chocolate feather.
FJ BISTRO & DELI;
DOUBLE CHOCOLATE CAKE
PAND'OR;CHOCO DE ELEGANCE
Inaya & Alunga
EXOTIC MACARON (Yellow one)
CHOCO RASPBERRY MACARON (Red one)
from FAIRMONT hotel, where they held the event;
Alunga 41% chantily, hazelnut biscuit, vanilla caramel.
TROPICAL ALMOND - HAZELNUT
Almond genoise, tropical Alunga 41%, lime zephyr ganache.
LEMON AND SPICE
Lemon biscuit, lemon light mousse, Spice 65% chocolate cremeux, almond Inaya 65% sponge.
Coconut and hazelnut dacquoise, mango compote, cardamon Alunga 41% custard, Inaya 65% creme mousse.
Here are the High Tea in Fairmont's Peacock Lounge, where they also use Cacao Barry!
Look at all these gorgeous and delicious chocolate desserts! Yum!
Thank you Cacao Barry for producing such fine chocolates! All the desserts we tried are definitely wonderful and we can't wait to buy them at the 10 stores said above and share them with friends and family! Remember everyone, it's only available 'till April!
PT. Sukanda Djaya
MM2100 Industrial Town
Jl. Irian Blok FF-2
Cibitung, Bekasi 17520