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WELCOME AGAIN DEAR VALRHONA!

This year again, we had the pleasure of welcoming at the beginning of September, 3 groups of the famous french chocolatier Valrhona bringing together chocolate masters from the Asia-Pacific region. Aimed at exchanging experiences and recipes and visiting their cacao producers of West Bali, the gathering was also the opportunity to spend some good time at Dajuma and practice some activities such as massages, stand-up paddle and surfing. They also invited the representatives of the cacao farmers to come and taste the delicious chocolate creations made from the West Bali cacao, particularly some chocolate mousses. Everybody was so happy.

Cacao from West Bali and VALRHONA

Many people knowing Bali feel suprised when they discover Jembrana Regency, the West wing of the island where Dajuma is located. Here the nature is preserved. In and along the West Bali National Park, the farms grow corn and high quality rices, coconut, rubber, clove, coffee and all sorts of tropical fruit such as mango, papaya, passion fruit, pineapple, watermelon, mangosteen, not forgetting, of course, the famous « Durian ».
It is also the place where more than 500 farmers collect cacao beans. Not suprising that the Valrhona company, the famous French provider of the best cacao nibs and chocolate required by professionals since 1922, get involved. After 3 years co-working with KSS cooperative (Kerta Samaya Samania cooperative), Valrhona has launched “Cuvée Sakanti Bali 68%” in 2016.
Last week, Dajuma had the pleasure to welcome 3 delegations of Valrhona customers and employees, totalizing one hundred people. Pastry Chefs of their partner companies made a presentation of their chocolate products. They also practiced with the farmers to make a delicious dessert using the West Bali chocolate and some local fruits and herbs. Pastry chef of the first group came from China, Singapore and Taiwan second group from Hongkong, Korea and Bali and the last group from Japan.
Following human values in the heart of the company, each delegation had the opportunity to visit the plantations, look at the harvesting process, taste samples and cook some delicious cakes. A wonderful moment of sharing experiences and know-how, crowned at night with Balinese dances accompanied by a Jegog orchestra under the stars.

CHOCOLATE FACTORY CLOSE TO DAJUMA

Indonesia is the world’s third largest producer of cocoa. However, despite this privileged position, it is only recently that an excellent chocolate is produced locally. Among the producing regions, that of Jembrana in Bali is probably the most promising. A few steps from Dajuma, in the small village of Gumbrih, Putu after being trained in Macassar, decided to embark on a new chocolate factory. Working cooperatively with the village producers of cocoa beans, it produces a magnificent chocolate that delights the taste buds of our customers.
A local initiative we are happy and proud to help in our hotel supplies for our chocolate fondants and our little squares served with coffee, among others. In the picture Putu let us know how this machine mixes for 2 days cocoa and cocoa butter to make the most creamy chocolates. Good luck Putu!

Where does the chocolate come from?

Dajuma is located next door the Pulukan State Plantation of 1180 ha where a lot of flora species such as coconut, rubber and clove trees, cocoa and vanilla plants, banana flowers are grown up by local and skilled farmers.
For western kids, the way these species are grown is just mysterious. For example who knows that peanuts grow underground ? Or that vanilla is a variety of orchid ?
And what about chocolate ? Where does it come from ?
One of our guests, Rev Martin Bieler, was shown on one of our tours a fresh open cocoa pod and decided to bring back two pods to Switzerland, to a local school where the children had been learning for some time about the origin and the production of chocolate. Now they finally got hold of two real  cocoa pods! From the original fruit brought back by Martin, it was explained step by step  to the children how to extract cocoa beans from the fruit, how to dry and roast before grinding and mixing them with a little fat to finally get the delicious chocolate which delights our palates.
What’s an experience for them!