Culture & Social

Chocolate Tempe from Indonesia

Chocolate is usually combined with fruit, various nuts, or even alcoholic drinks. In Dyah Sunanik’s hand, chocolate is combined with tempe!

At first glance, the texture is similar to chocolate mixed with rice crispy or chopped cashew nuts. But a different sensation arises when chocolate melts and the crunchy tempeh bursts, producing the sound of “krenyes-krenyes” when chewed.

Tempe chocolate made by Dyah is labeled Cokelat Tempe Pawiro, same name for her grandfather. The chocolate is packaged in 11 gram sizes.

Chocolate tempe is sold retail of IDR 1,500 per piece. However, consumers also can buy packs of jars containing 24 pieces for Rp35,000 and 100 pieces for Rp135,000. Pawiro chocolate can last up to 10 months without preservatives.

The Tempe Pawiro chocolate production house is located in RT 44 Labasan Pakembinangun Sleman (Primatel photo copy). It is not difficult to find tempe chocolate production sites because it is only 200 meters from Pakem Market to the west.

In a day Dyah made 1,000 tempeh chocolates assisted by two employees. She works from 08.00 to 16.00 every day, starting from production to packaging.

Dyah needs 10 kilograms of chocolate dough and tempeh per day. The composition is 50 percent chocolate and 50 percent tempeh.

“I choose quality chocolate, combining several types of chocolate bars and powder,” said Dyah.

Dyah’s next plan was to print Pawiro tempeh chocolate to be marketed globally. Through a number of trainings, she chose tempeh and chocolate because both of them came from Indonesia.

“So far, people have identified chocolate from Europe or America, even though Indonesia is the third largest chocolate producer in the world,” she said.

Indonesia produces 400,000 tons of chocolate per year, under Ivory Coast and Ghana.

According to Dyah, domestic chocolate is less well known because the cultural value in chocolate products is often overlooked. During this time the contents of chocolate are monotonous and often mimic imported chocolate.

“Because of the monotonous contents, I finally mixed it with tempeh, which is an authentic Indonesian product and known throughout the world,” said Dyah.

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