Many people know Switzerland and Belgium as the best producer of quality chocolate in the world. In fact, Indonesia is the world’s third chocolate. Chocolate from Bali and Aceh in the cafe too is treated with molecular gastronomy style. Tempting!
Pipiltin Cocoa Factory & Cafe proves this. In contrast to other cafes or chocolate shop, Pipiltin apply the concept of ‘bean to bar’. Brown seeds obtained from Aceh and Bali processed solely by Pipiltin.
Roasting, Winnowing, milling, refining, blending, conching, tempering chocolate to be done on the ground floor Pipiltin. Process involving a variety of even this machine you can see from behind a large glass window. Just like a chocolate factory in miniature.
You might be surprised when you first entered the Pipiltin. It was like entering a small factory, there is only ‘laboratory’ brown on the right without eating area like a cafe. Apparently, that’s a great step function that welcomes visitors since opening its doors: takes you to the main area on the second floor.
On the upper floor, then tables and wooden benches and sofas look. The impression of a ‘dark’ look of the selection gray, brown, and black in this room, coupled with the rather dim lighting and natural design style Aztec.
Mezzanine floor contains a room for smoking, while the third floor is designated as meeting places or other events. Still on the second floor, chocolate that has been processed on the first floor dikreasikan a variety of foods and beverages. There is also a refrigerator for displaying a variety of tempting chocolate cake. Hmm …
Menu list to display the menus a la West with names and descriptions in English. On the advice Tissa Aunilla, owner Pipiltin, we also tried Egg No. ($ 41) and Ebony Ivory ($ 41).
Egg No. I was surprised when presented. It looks remarkably like meat molecular gastronomy! The middle of the white hemispherical looks like poached egg. Placed around him like a brown granular soil. Foam billowing behind ‘egg white’, while the yellow balls and ‘frog eggs’ give a touch of bright color. Everything is laid out on a plate pretty large round dark gray.
Olala … When solved with a spoon, then found out that the ‘egg white’ is white chocolate panna cotta. In it there is a ‘soft-boiled egg yolk’ which was a mixture of mango and passion fruit jelly, just like the yellow balls are scattered on the plate.
Soft texture and a slightly sour taste combined with ‘soil’ made of chocolate biscuit crumbs and chilli. Krenyes with faint spicy freshness of basil combined with the ‘frog eggs’. Well, ‘foam’ that was my intention seems to deflate after the taffy is immediately torn down with a spoon. Yum, yum … Full sensation in the tongue!
Ebony Ivory molecular equally. Glance looks like an aromatherapy candle container or fish bowl with a glass lid cone. Wow, when the lid is opened, the smoke billowing with smoke scents! Apparently, the smoke and the smoky aroma derived from powdered hickory.
Behind the white chocolate plate with holes stored diced black cherry syrup brownies are soaking in the dark. Disendok syrup brownies along with vanilla mousse placed in closed glass cone.
Hmm … Typical sweet and sour black cherry combined with a creamy mousse. Strong smoky aroma even this dessert makes pencicipnya acquired taste that breaks into two extreme camps: lovers and haters.
After trying a spectacular menu, we wanted to explore the local flavors by ordering a chocolate comfort food like churros ($ 5) and cake. Churros are fried until golden brown, then sprinkled with powdered sugar and cinnamon. Kriuk-Kriuk, sweet and fragrant aroma spread.
Two complementary sauce not to be missed. Brown sauce containing 68% cocoa and come from Bali. When dicicip, fruity sour flavors emerge, characterized by similar coffee from the island. Another one is home the fresh strawberry jam. Do not bite the sour sweetness with the subtle detected.
Crunchy Chocolate Cheese Cake ($ 2) and Crunchy Raspberry Cake ($ 2) appear simple and rather petite. Dark chocolate cheesecake layer on cylindrical shaped cake gently salted hides in it. We found the crunchy crumb coating made of biscuits in the cheesecake. The same crispness we’ve come across in a raspberry-flavored cake fresh berries.
As if not satisfied devour all the chocolate dessert we ordered, I ordered Iced Chocolate ($ 3). Sugarless liquid separately presented, this drink was thick with slightly bitter taste. This is the hallmark of Pipiltin, high levels without a trace of brown sugar.
Meanwhile, my friend ordered Iced Tea Fruit Paradise (£ 25,000) to neutralize the sense of taste is full of chocolate he’d been. Refreshing fruit flavored iced tea is also a local product. Precisely sent by Dharma Tea from Bali.
Two thumbs up to Executive Chef Dedy Sutan successful local processing into a classy chocolate! I then raised the cap for the brothers Tissa and Irvan Helmi (one of the owners Anomaly Coffee) which seeks to raise the degree of local chocolates and teas with establishing Pipiltin.
Oh yes, before I forget, I also ask the origin and meaning of the name Pipiltin. Chuckling, Tissa answered the question asked either already keberapa time visitors. “Why? Weird ya name? Pipiltin it means to people in the Aztec language,” he said. It was not until I discovered the common thread between the names, logos, and the cafe interior design with the origin of cocoa beans!