Everybody must like chocolate. However, only a few people know the long processing of the cacao bean before it is ready to be enjoyed as the chocolate. Many people would consider that the best chocolate in the word comes from Belgium and another European country. In fact, European countries do not produce any single cacao bean because the cacao tree couldn’t grow in there which have cold climates. The cacao tree, which only grows in tropical countries situated on the latitude of 20 degrees north and south or nearby, thrives in Ivory Coast, Ghana, Indonesia, and some other tropical countries. Thus, that makes these three abovementioned countries become three largest producer of cacao bean in the world.
Setting out with his ‘Chocology Series’ column published in BAKERY MAGAZINE back in 2011, which is a serial articles about chocolate, Louis Tanuhadi who is already renowned as a Chocolatier and an Ambassador of the largest chocolate manufacturer in Asia, presents Chocology as a form of his love to the chocolate based on his enormous experiences as a Pastry Chef and Chocolatier in Germany and Indonesia. Bringing the idea to educate and inspire Indonesian people to know the history of the chocolate starting from cacao to cocoa, the composition of the chocolate and its differences to each other, the chocolate decoration techniques, and up to the classic recipes of chocolate, Louis wrote the book that reveals about ins and outs of the chocolate to teach his reader completely and thoroughly in his 152 pages thick book.
In his book, besides explaining the history of the chocolate, including the cacao from Indonesia that is very popular in the world, Louis also explained about how to choose high quality chocolate. After reading Chocology, the readers are expected to be able to recognize the types of chocolate, understand the best way to enjoy chocolate and the basic techniques of the processing. Not only that, he also equipped the book with the creation and decoration of chocolate as well as the variety of snacks and dessert recipes made from chocolate. And just as important and useful as another part of the book, Louis also featured tips and trick in the making and processing chocolate. In addition, the readers could also find the materials Louis used to facilitate the readers in applying what’s in the book at home.
The readers don’t need to be worry, because all the material written by Louis Tanuhadi is easy to be understood, even for the layman because of Louis’s writing style that is considered light, and straightforward. Moreover, the drawings and illustrations in Chocology could also support the readers in gaining the best understanding of the contents itself.
“Chocology could be a campaign tool for the quality of Indonesian chocolate in the world market which is still dominated by the misconception that chocolate comes from Europe. This book is also expected to be important and valuable study materials to their readers—both for the public and the world of bakery, patissier, chocolatier, and culinary students and food technology, that chocolate is one of the results of Indonesia’s natural wealth, which still has not reached point in the national market, despite the marketing efforts are already well underway in Indonesia.” – Ir. Petrus Gandamana MM, Chief Editor BAKERY MAGAZINE