Cacao Barry Purity from Nature Series: Bringing The Best of Chocolate

Cacao Barry Purity from Nature Launch

Chocolate enthusiasts, it’s time to sing, dance, and rejoice. Cacao Barry, managed by PT Sukanda Djaya, has officially launched Purity from Nature, three new varieties of premium chocolate couverture. Meet the dark 70% Ocoa, the dark 65% Inaya, and the milky 41% Alunga.

Less sweet, more intense, pure, and less processed.

Those traits are why Cacao Barry’s Purity from Nature series are heads and shoulders above their competition. They responded to the customers’ demands, did elaborate research, and optimized cacao beans fermentation, the key step in extracting pure flavors of cocoa. Cacao Barry came up with a method called Q-Fermentation, which utilizes microorganisms that are naturally present in the plantations. The result is intense cocoa aroma and taste. Or as I love to call it, pure chocolate heaven.

Cacao Barry Purity from Nature Launching

Officially in from chocolate heaven

Cacao Barry Purity from Nature Launching

Cacao Barry chocolate and tea time, anyone?

Cacao Barry Purity from Nature Launching

The Peacock Signature X Cacao Barry

Cacao Barry Purity from Nature Launching

The launching event was attended by chefs and representatives from participating cafés

Having tasted Ocoa, Inaya, and Alunga in their original form, as chocolate drinks, and in some cakes, the verdict is easy. Those three will give you a legit, roll-your-eyes, mmm-mmm kind of pleasure. The chocolate was really, really, really good. The smell. The richness. The way it caresses your tastebuds. Purity from Nature is chocolate on the next level.

During the launch event at Peacock Lounge Fairmont Hotel, we were fortunate to had their The Peacock Signature, a stack of leather drawers filled with luxurious cakes, scones, and canapés. The twist? The cakes were made using Purity from Nature chocolates. Tropical Almond – Hazelnut, for example, is a combination of Almond Genoise, Tropical Alunga, and Lime Zephyr Ganache. Caramel Hazelnut, on the other hand, is a beautiful stack of Alunga Chantily, Hazelnut Biscuit, and Vanilla Caramel. Not stopping at that, the cherry on top of those cakes is the atmosphere. Besides the infectious enthusiasm from Cacao Barry team, the presence of pastry chefs and representatives of participating cafés adds to the positive vibe. So much skills, creativity, and awesomeness in one room, united by chocolate. This is truly chocolate heaven.

Cacao Barry Purity from Nature Launching

Where the launching took place

Cacao Barry Purity from Nature Launching

Social Affair’s Passionate Chocolate, featuring Inaya & Alunga

Cacao Barry Purity from Nature Launching

Chocolate goodies

Cacao Barry Purity from Nature Launching

Sorry Rose, today your beauty is surpassed by chocolate.

From now until the end of April, you can experience those chocolate intensity yourself at selected cafés all across Jabodetabek area. Here are the details:
– Central Jakarta: Nomz Kitchen & Pastry, La Maison
– South Jakarta: Pand’or, FJ Bistro & Deli, Lewis & Carroll, Peacock Lounge Fairmont Hotel
– West Jakarta: Eric Kayser Artisan Boulanger (Lippo Puri)
– North Jakarta: Latteria, Social Affair Coffee & Bakehouse
– Tangerang Selatan: Lady Eve Patisserie

Before you devour Cacao Barry’s Purity from Nature chocolate goodness from one of those cafés, make sure to take a photo first and upload it on your social media with these hashtags: #cacaobarryindo, #PurityfromNature, #UnboxCreativity. Who knows what kind of surprise might come your way ?

With 175 years of experience under their belt and constant innovation, no wonder Cacao Barry managed to raise the bar with Purity from Nature chocolate couvertures. Each bite of chocolate reflects the passion and commitment that Cacao Barry has for the world of chocolate. In fact, they are currently working with local farmers to improve the quality of Indonesian chocolate produce, as well as aiming to have 100% sustainable products by 2025. Enjoying chocolate heaven and supporting good cause? Count us in.




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