Black coffee and dark chocolate: they both come from brownish roasted beans and both require an acquired taste. When enjoyed together, they give double the pleasure.
A discussion event themed “Coffee Meets Chocolate”, organized by the Istituto Italiano di Cultura Jakarta in partnership with ZiCaffè and Pod Bali Chocolate on Feb. 13 from 2:30 p.m. to 4:30 p.m. explored how consumers could enhance their appreciation of coffee and chocolate.
In the beginning, there is the bean. The manufacturing processes for both coffee and chocolate are quite similar as producers extract both products from coffee and cocoa beans, respectively. The bean is roasted, before going through a process of grinding and mixing to become the products available on the marketplace.
The cocoa bean gives us cocoa mass, which contains cocoa butter, the fat that gives us chocolate’s distinctive taste, according to the founder and chief executive officer of Pod Chocolate Bali, Toby Garritt. Pod Chocolate Bali is a local chocolate manufacturer based in Bali, specializing in Indonesian chocolate.