A Happy and prosperous and CREATIVE New Year

For Friends,

NEWSLETTER
About a Good Life, Chocolate and the Chocolate School
Alumni and
Students

This Year, We Resolve To Eat More Chocolate

All year long you racked your brains thinking of ways to help you make great choices for food for
2014. Most of us spent so much time thinking about the healthiest sotos, the most luscious
noodles, padang, buntuts and so on that we kind of neglected our real passion. That's why this
year, we resolve that we should eat more chocolate. We dug through our favorite blogs for the
prettiest, most drool-inducing chocolate creations we could find. We've pulled together 6 of our
favorites. Happy 2014! If you cant create these by inspiration alone, enroll for any course at
Chocolate School and we will give you all six recipes plus six more to make up the whole year. Just
ask after the course.

Chocolate Cinnamon Bread Wreath Chocolate Fudge Brownie Cup Cake Cookie Butter And Chocolate Mousse Cake

Dark Chocolate Chunk, Pistachio, And Sea

Chocolate Cream Slab Pie Saltine Cracker Brownie Ice Cream Sandwich
Salt Cookies

Your Questions, Comments and your “I believe that if

Contributions are welcome. you eat well, you
English: mervyn@chocolateschool.org
Bahasa Indonesia: work even better.”
shara@chocolateschool.org Ferran Adria
 What is Ferran Adrià, the chef who created elBulli, up to?
Continuing to be passionate! And Creative as ever.
In 2011 Ferran Adrià closed his globally famous restaurant. He has turned it into a food
research institute which includes Bullipedia, a project to map all foods and their
ingredients.

Back in January 2010, when the Catalan chef announced that he was closing elBulli, the idea that so successful a
restaurant would voluntarily close was unthinkable to many, and foodie circles speculated that an ugly reason –
health problems, money issues, a brewing lawsuit – lay beneath the unexpected decision. But in a world in which
boundless ambition is taken as an obvious good, the truth was even more scandalous: Adrià closed the restaurant in
order to keep doing what he had always done best, which was not to make money or be successful or even to cook,
but rather to innovate.
"ElBulli never closed," Adrià says, "We just stopped serving meals." Indeed, ever since the chef stunned the
food world in January 2010 by announcing he would no longer be serving food, he and his team, which
involves a partnership with the Madrid-based telecommunications giant Telefónica, have been hard at work
designing the elBulli Foundation. At first, its shape and purpose were noticeably vague ("The only thing I can
tell you for sure," said Adrià at one point, "is that it won't be a cooking school. We won't be teaching
anyone to break down a cod.") Four years later, as the elBulli Foundation takes shape he declares,” I’m no
longer interested in creating dishes. I am interested in creating the creators of dishes.”

The elBulli Foundation. Indeed, ever since elBulli closed doors to diners, the chef has been busy turning
the restaurant into the elBulli Foundation, the primary mission of which is to foster not just good cooking,
but greater innovation in the kitchen and out of it. "I've been very successful, and very lucky, and now I
want to give something back," he says. "And the best thing I can give is teaching others what I know, which
is creativity."
el Bulli 1846.Perhaps the easiest to understand is” elBulli 1846”. It wouldn't be an exaggeration to call Adrià
and his crew hoarders, albeit very, very organized ones. Over the years, they have kept track of just about
everything, from the prototypes for spoons designed to serve the restaurant's famous spherified olives to
Adrià's tasting notes on a black-and-white sesame dish called ying-yang, with a slew of magazine covers and
cartoonist Matt Groening's depiction of Ferran in full The Simpsons style. All of those items will be on
display in a new museum and archive that will be housed in Roses, the town on the Catalan coast nearest to
elBulli (the 1846 refers both to the number of recipes created at elBulli in Adrià's time there, and to the
year in which the famous French chef Auguste Escoffier was born.) Adrià says he expects 200,000 visitors a
year to the museum.
Continued next page……..

This is a privately circulated Chocolate School student-based Newsletter. Produced by Chocolate School, Bellezza Shopping
Arcade3rd Floor, Permata Hijau, Jl .Arteri Soepeno, Jakarta Selatan 12210. www.chocolateschool.org. School Enquiries:
info@chocolateschool.org Links: Huffington Post, The Food Channel, BBC, CNN., Smithsonian Institute, British Library, Harvard
Business Review , Inc.
 …….passionate to share!

A beating Heart. The former restaurant will become a research centre, named elBulli DNA, and will form the second
of the foundation's key projects. There, the old tchotchke-filled dining room and sleekly modern kitchen will be
preserved intact, but will be complemented by new buildings with vaguely organic shapes that recall both Gaudi and
Alice in Wonderland, to be designed by the Catalan architect Enric Ruiz-Geli The complex will include administrative
offices, a screening room and archives, but its beating heart will be the old elBulli kitchen, which will be transformed
into a hive of culinary experimentation of the sort that Adrià and his team used to conduct at their workshop in
Barcelona during the six months that the restaurant was closed each year. But instead of inventing new dishes or
techniques for the restaurant's lucky diners, the cooks will be sharing their findings with the world.

Hi-Tech! Thanks to support both financial and technical from Telefónica, the elBulli DNA test kitchen promises to be
among the most advanced in the world. But with Adrià's new emphasis on spreading ideas instead of just fomenting
them, it will also be tailored to promote different kinds of interaction. Each day, the fellows at elBulli DNA will upload
the results of their work so the rest of the world may follow. Sensors will be used to track both the people and the
tools used to prepare a dish, to enable those trying to recreate it in a kitchen in Jakarta or London to do so with
greater precision. Screens within the kitchen will make it possible for a cook in the cold station to see what another is
doing at the stove. And interfaces that rely on gesture rather than touch will enable cooks whose hands are otherwise
occupied to access the online database.
Taxonomy or Bullipedia: One of elBulli DNA's first projects, already underway, is to develop a comprehensive
classification – a taxonomy,

The taxonomy will be created in-house, and turned into software that culinary schools and other institutions can use.
Those characteristics distinguish it from the foundation's third great initiative, named Bullipedia

Although the comparisons –including in the name – to Wikipedia are unavoidable, the Bullipedia will not be
based on crowd sourcing per se, but rather on the work of a select, vetted group of contributors. And
because it is important to the foundation that all the information in the Bullipedia be absolutely accurate
(another difference from Wikipedia), the foundation will provide the documentation and templates that
contributors need to craft their entries.

From anarchy comes creativity. The Bullipedia takes that basic idea, that from order comes the anarchy of creativity,
and multiplies it a thousand-fold. By taking what was originally a purely written form of documentation – later,
Adrià's crew would also take photos of finished dishes – and making it digital, the information contained in the
Bullipedia will be available to anyone with an internet connection. By making the compilation of knowledge
interactive, it guarantees that the Bullipedia will remain a living document, able to change and react to any new
invention or discovery.

Is all this folly? With anyone else, it would be easy to say yes. But Adrià has been called crazy before: when he
decided to close six months of the year; when he opened a workshop dedicated solely to experimentation. In each of
those cases, and in many others, he triumphed. And throughout, Adrià has been consistent in his evolution. In fact, all
of the changes described above were undertaken in the quest to keep alive his remarkable ability to innovate.
Inspiring views
Pictures from the Very Ends of the Earth

Mount Kamehatka, Siberia, on the north Pacific edge of Russia is one of the most active volcanoes in the
world. It’s part of the Pacific ring of fire, to which Indonesia is part of. Below Fogo island New Foundland,
Canada, neighboring Greenland. Photos by Laura Bly.

Eidfiorf, Northern Norway.Climbers Daniel Arnold and

Stephan Siegrist collaborated with climbing
photographer Thomas Senfos to create unique
mystical atmosphere images using colored flares,
spotlights and headlamps.
 Creative Saturdays at Chocolate School by Tulip

If you are working during the

week enjoy your Saturday
learning the arts and craft
of chocolate
You get to
start your
day munching
on delicious
Chocolate.
with a cup of hot
Chocolate!
You get know
how chocolate is made
from bean to bar

You learn and make

Pralines with jasmine
Tea ganache filling
Full Day Course: 9-5, Introduction to Chocolate
Great for Chocolate lovers, those thinking of a chocolate You make three types of
and pastry business and even for groups. Chocolate bars by yourself
You watch a demo of tempering by seeding

You use only

Premium
Learning by Doing in a bright couverture
spacious, professional Chocolate kitchen Chocolate and
guided by a professional chef instructor. Ingredients.
Make mendiants with
You make chocolate roasted, almonds and walnuts,
Bark with cashews and dried fruit dried mango and apricot

ALSO ON SATURDAYS!
Beginning March 2014 And you get to take away
2 hour Saturday Classes all the chocolates you make to
On making Chocolate honey macarons share and impress your
family and friends!
On Saturdays too! Maybe you will consider
Learn to make Chocolate A chocolate career?
Caramel.2hours.

Chocolate School, Bellezza Shopping Arcade, 3rd Floor, Jl Soepeno No34, Permata Hijau
Jakarta 12210. Tel 7050 2668 Email:info@chocolateschool.org Web: www.chocolateschool.org
 The Nut Experience in Chocolate; Almonds or Cashews?
From California Almonds
Currently, chocolate reigns as a
$107.4 billion global industry.The
world’s craving for chocolate
continues to rise.
The retail value of the global
chocolate category has
increased 25% since 2007 and
is expected to grow another
27% in the next five years.
That’s a lot of cocoa beans.
Worldwide, chocolate is eaten
approximately 11 times per
month, and 90% of consumers
are eating
more or the same amount of
chocolate in the past year versus
the year prior.Consumers also
say that when eating chocolate,
they’re looking to indulge, relax
and be entertained a boundless
opportunity for any ingredient
that dares to enhance the
already-sensational stance of
this enchanting treat.
Can more be added to the
chocolate experience?
Yes, there seems to be; NUTS!
Indonesians disagree. Here we have
strong preference for cashews;
which is probably why Silver Queen
Cashew Milk chocolate is market
leader. It is also the largest selling
cashew chocolate in the world.
It matches Almonds in health and
nutritional content. Cashews are
extremely heart friendly, rich in
essential minerals and vitamins,
particularly in vitamin B. With Silver
Queen popularity in Indonesia, many
competitors have followed suit.
If there’s anything that can up
chocolate’s ante, it’s almonds.
These crunchy little morsels
instantly add a whole new
dimension of desire to chocolate’s
smooth, dreamy foundation. Want
proof? The numbers don’t lie:
65% of global consumers prefer
chocolate products with nuts,
and even more importantly, they
believe almonds are the nut that
best fits with both milk and dark
chocolate.
More than two-thirds of
consumers worldwide say
they’re more likely to buy
chocolate with almonds
than without;
Consumers believe the top
reasons for adding almonds
to chocolate are because
they make products
crunchier, more nutritious,
tastier and higher quality;
And consumers worldwide
believe almonds make
chocolate more exciting,
uplifting, rewarding,
comforting and relaxing
New things
Meet The Sweet Designer Chocolates That Won The 2013 Chocolate Lovers Contest!
The goal of the 2013 Chocolate Lovers Contest (the three winners were picked in January!) was to get
inventors and designers inspired to create a completely new chocolate bar experience. The judges
received a whole host of wild, wacky and yummy chocolate bars, but here are their top three unique
chocolates:
“Sweet Hearts,” a design that appears to be a solid milk
chocolate bar composed of many heart shapes that
break off into miniature bites. It’s cute, clever and won
the first prize of $5,000.

Second place inventor Elina Presniakova’s

“Geometric Flavor” would probably be a niche
favorite for the average chocolate muncher. They
seem to have the best tasting banana, mint and
strawberry glazes to pull this special design off.
While I’d trade mint for orange, this piece is
certainly the most colorful of the bunch!

And in third place, Elina

Presniakova’s “J&CH”.(Jelly and
Chocolate). Someone did manage to
combine quality jelly fruit pieces
with creamy milk chocolate like
Elina’s brilliant design, I’m sure that
my pantry would be filled with these
things! (Seriously, someone needs to
make these!)
Contributed to NEWSLETTER by Alex Killiney, Academy
Of Chocolate.

GRAVITY LIGHT (From CNN Top Inventions of 2013)

Nothing to do with chocolate but interesting. Turning on lights with the
flick of a switch is a luxury most people don't ever question. But for the
third of the world’s population that lives off of main electrical grids,
something as simple as getting light can be a costly challenge.
GravityLighta simple, ingenious device that generates light without access
to electricity.
The portable device doesn't have any batteries or require any fuel or
cranking by hand. Instead, you hang the lamp on a wall and fill its attached
bag with whatever heavy material is handy, such as rocks, dirt or sand.
Then you simply lift the bag and let it go.
The weight slowly pulls a notched belt through a series of gears to drive a
small motor, which powers an LED -- ambient or directed light, depending
on what you need -- for about 30 minutes. It can even be used to power
other low-voltage devices like radios or batteries.
New launches of interest

Glow in the Dark Ice Cream

Walls launched its glow-in-the-dark Cornetto
describing It as an “alien-like fluorescent ice cream.”

The ice cream was developed by developed by the

culinary art company Bompass and Parr. Pictured left
is food Inventor Charlie Harry Francis with his glow-
in-the-dark Ice cream.

2014 Launch by Katrina Markoff

We are a great admirer of Vosages founder and Chocolatier Katrina Markoff. Three days after her graduation from
University, Katrina shot off to Paris to pursue her dream of studying the culinary arts at Le Cordon Bleu. Using her
palate as her guide, she then sped away on a world tour that began with an apprenticeship in Spain under the
direction of Ferran Adrià and continued east through Southeast Asia and Australia. Vosges Haut-Chocolat and the
concept of Travel the World through Chocolate™ were inspired by her journeys. Katrina’s fusion of indigenous spices,
flowers, roots, herbs and liqueurs with premium chocolate creates a sensory experience that nurtures awareness of
and appreciation for the world’s diverse cultures. She has been invited to visit Chocolate School. Wait and see.
See next page on how she gets inspired.
Katrina's Creative Process
While my ideas often come together organically, the
creation of a new collection is never without
meaning. There are 4 steps that I conduct in the creation
of my chocolate collections that could apply to any
medium…
STEP 1: FALL IN LOVE
My first step, and the origin of everything thereafter, is
the act of falling in love with either beauty, curiosity or
cause. Whether it be the intrigue of wattleseed, a food
staple of the Aboriginal culture, the beauty of Antoní
Gaudí’s cathedral, La Sagrada Família or the women of
Afghanistan working in a beauty parlour.
STEP 2: INSPIRATION
With love there is no thought only feeling and it
inevitably floats me to the next step of inspiration. A
moment of transparency comes and the inspiration
transforms into a vision of connectivity to my craft.
Listening carefully, I hear the vision with clarity, allowing
me to translate the love into my medium of chocolate
storytelling.
STEP 3: ACTION
The action is not just dreaming and leaving the thoughts
in the clouds, but actually DOING something to physically
create the idea. It is the pivotal moment. I act so as not
to lose the idea to the fires that flare up around me in a
moment’s notice. I take action to create the collection
out of dire need for it to tangibly exist. It is never perfect,
for if it were it would never be born.
STEP 4: EXPERIENCE
Finally, there is the experience. The inspiration,
ingredients and story create the final experiential
interaction of each product with YOU. You are the
experience of this original love manifestation. You
embark upon your personal, sensory journey: the
loosening of the ribbon and lifting of the boxes, the
dissemination of a message, the interpretation of new
parfums and the connection with your senses. If due to
this experience, you stop and think about something in a
new light, open your mind to a novel idea and possibly
create through your medium, then this is a success.
With any luck your newfound love sparks you and the
cycle of love begins again.
FALL IN
LOVE > INSPIRATION > ACTION > EXPERIENCE > FALL
IN LOVE >
By Katrina Markoff.