PURITY FROM NATURE, A PURE AND INTENSE CHOCOLATE TASTE
Would anyone reject a chocolate snack or any chocolate? Speaking from experience, everyone of all ages would love a good chocolate treat especially children. It is no wonder the demand for chocolate has rocketed as with the population growth. Chocolate is one of the most popular food types and flavours in the world and the demand for chocolate in Asia is forecasted to make up 20% of the global market by 2016 (Markets and Markets, 2011).
Cacao Barry recently launched Purity From Nature Chocolate which every pastry chef’s dream. Being responsible, Cacao Barry knows every farmer and every bag of cacao beans is 100% traceable. Dedicated to helping farmers achieve and maintain the level of excellence, Cacao Barry trains the Cocoa farmers; making sure that only the best sun-ripened cocoa fruits are harvested.
Purity From Nature chocolate is Cacao Barry’s mission to offer chocolate with a natural and intense taste of Cacao. Striking a balance between acidity and bitterness, Cacao Barry offer three types of cacao: Ocoa, Inaya and Alunga. Ocoa is 70% cacao with a distinctive dark chocolate taste and is good for moulding and enrobing, Inaya is 65% cacao with a good balance between acidity and bitterness and is great for mousse, Alunga is 41% cacao is slightly sweet with milk chocolate taste.
Using the patented Q fermentation technique, Cacao Barry succeeded in using the right micro-organism for the fermentation process after seven years of research. Cacao pods are hand picked, broken open and beans extracted. A small quantity of ferments and micro-organism is added to the he cacao beans to be ‘baked’ in the ‘oven’ made from banana leaves for three days. The fermentation process is monitored with occasional mixing of the beans. After fermenting the beans for five days, they are spread on a special mat to roast. The beans are cut open three days later to extract the aromatic flesh producing high quality dark chocolate.
Working with four accomplished pastry chefs in Singapore to create delightful chocolate desserts: Thierry Delourneaux, Executive Pastry Chef from Fairmont Singapore & Swissotel The Stamford; Ivy Wong, Pastry chef from Fairmont Singapore & Swissotel The Stamford; Andres Lara, Group Pastry Chef of Jason Atherton Group, Cacao Barry Ambassador; and Janice Wong, Chef and owner of 2am:dessertbar and 2am:experience.
CHOCOLATE MOELLEUX – Inaya™ Chocolate Gateaux by Philippe Bertrand, Director of Chocolate Academy™ Center France.
- 375g Eggs
- 275g Sugar
- 225g Inaya™ 65% Chocolate
- 212g Butter
- 117g Sieve flour
- Mix eggs and sugar with a whisk.
- Melt chocolate and butter in the microwave.
- Add the egg and sugar mixture to the chocolate followed by the melted butter.
- Lightly mix and add the sieved flour into the mixture.
- Stir the mixture until a smooth texture is obtained.
- Place the mixture into buttered moulds.
- Cook in the oven at 160°C for approximately 10 minutes.