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Monthly Distributor Highlight (June): Classic Fine Foods Indonesia

Updated: May 11, 2023

Introducing Classic Fine Foods Indonesia ,our Pâtissier Chocolate's exclusive supplier in Indonesia.


The Classic Fine Foods philosophy is simple – to bring you, the very best from around the world. We are the only fine foods specialist to operate in 11 different countries across Europe, The Middle East and Asia. Our mission is to source and bring exceptional ingredients and unique gourmet products to the most demanding chefs around the world, whatever their type of cuisine and cooking style.

Classic Fine Foods started in 2007 in Indonesia and our head office is in Jakarta and we have one branch for Bali. We started to deliver Bandung and Surabaya cities lately. Our customers are 5 stars’ hotels, fine dining restaurants and premium pastry & bakery shops.

Why Pâtissier Chocolate?

We decided to launch Pâtissier Chocolate in 2017 and we launched the products in May 2018.

Beside the quality of the products, we love the technical solutions brought by Pâtissier Chocolate: couvertures, chocolate and compounds. This extensive range can fit all the technical needs of our pastry chefs while matching their budget and our tropical weather.

Furthermore the technical support from Pâtissier Chocolate - Chef Gerald Maridet has been invaluable, assisting us during customer visits, private or group demo and even for events.


Jakarta Office:

Kompleks Pergudangan BGR, Jl. Boulevard BGR no.1, Kelapa Gading Barat, Jakarta 14240

+62 21 4584 8040

Bali Office:

Jl. Kebo Iwa Selatan no.30 Br. Lepang, Padangsambian

Kaja, Denpasar Barat, Denpasar Bali 80117

+62 361 735125

Monthly Distributor Chef Highlight: Chef Tius Martadinata

Chef Tius's Instagram: @CHEFTIUS @STEAKLAB.ID

  • What was your background and journey of growth?

As a proficient food consultant and chef owner, I have expertise in various culinary styles such as French, Japanese, and pastry. My passion for desserts and pastry was reinforced in 2011 when I received a bronze medal in the junior Asian chef challenge at the Salon Culinaire competition FHI. I honed my pastry skills while working at The Ritz Carlton Abu Dhabi under Executive Pastry Chef Laurent Allereau, who imparted invaluable knowledge on the intricate details, chocolate, and pastry foundations. Currently, I leverage these skills, attitudes, and knowledge to curate new products with dynamic flavors at my establishment, Steaklab Surabaya.

  • Why did you choose to use Pâtissier Chocolate?

I am inspired by Pâtissier Chocolate's innovation line of chocolate couvertures that functions like baking chocolate but is available in all-natural flavors such as earthy and nutty. This chocolate range represents a game-changing ingredient that elevates desserts to a new level of sophistication.

  • Recipe 1: Orange Chocolate Momentum with Pâtissier Chocolate

Dark Chocolate Gateau


Pâtissier Chocolate Artisan Dark 61% Couverture 300g

Butter Unsalted 250g

Sugar 300g

7 Eggs

Flour 120g

Chocolate Powder 60g


1. Melt the butter and chocolate before mix well together.

2. Put the eggs & sugar into the bowl of a stand mixer fitted with the whisk attachment & whip on high speed until stiff.

3. Combine the flour and chocolate powder before sifting, add into the egg mixture little by little and fold properly with the rubber spatula.

4. Slowly pour the melted chocolate and butter into the mixture, folding properly until all well combine.

5. Spread on a flexipan silicon mat and bake in the oven at 180 °C for 30 minutes.

6. Set aside.

Chocolate Mousse

Ingredients: Pâtissier ChocolateArtisan Dark 53% Couverture 225g

Whipping Cream 295ml

1.5 Gelatine Sheet

1 Egg

4 Egg Yolks

Sugar 75g

Steps: 1. Bloom the gelatine in ice water for 10 minutes, afterwards squeeze out the excess moisture.

2. Melt the chocolate in double boiler and set aside in a warm place.

3. Whip the cream in a cold bowl to a very soft peak. Keep in refrigerator.

4. Combine the egg, egg yolks and sugar, whisk over a double boiler until very warm & the sugar dissolved. Add the gelatine to a warm egg mixture . Transfer to the bowl of a stand mixer fitted with the whisk attachment, whip on high speed until pale yellow and a ribbon forms.

5. Fold the egg mixture into the chocolate, very slowly to avoids lumps then fold in the cream

6. Put the mixture into the silicon mold, freeze for 4-5 hours.

Chocolate Soil

Ingredients: Butter 85g

Sugar 75g

Brown Sugar 60g

Salt 1/4 Tsp

1 Egg

Vanilla Extract 1/4 Tsp

Flour 165g

Baking Soda 1/2 Tsp

Pâtissier Chocolate Artisan Dark 58% Chocolate (Chopped & Frozen) 165g


1. Preheat the oven to 175°C, lined a rim baking sheet with parchment paper.

2. In a stand mixer fitted with the paddle attachment, cream together with the butter, sugar, brown sugar, and salt until incorporated & fluffy. Add the egg and vanilla extract and mix to combine.

3. In separate bowl, mix the flour and baking soda.

4. Add the dry ingredients to the butter mixture and mix until combine.

5. Spread the cookie dough onto prepared baking tray, bake for 15 minutes until golden brown

6. Allow to rest and cool. Break it up into large pieces and pulse the cookie pieces with the chopped chocolate to a pea size crumble in a food processor.

Orange Ice Cream

Ingredients: Orange Concentrate 4 Tsp

Whipped Cream 240ml

Condensed Milk 50ml

Glucose 50ml


1. Combine the cream with orange concentrate.

2. Bring the cream mixture into a stand mixer and mix until medium peak.

3. Add the glucose and condensed milk. Mix.

4. Chill over and freeze in an ice-cream maker.

Orange Sponge Cake

Ingredients: Icing Sugar 110g

Almond Powder 80g

Egg Whites 170g

Egg Yolks 40g

Canola Oil 30g

Flour 40g

Vanilla Essence 10g

Salt 2g


1. Combine in one bowl the egg whites, egg yolks, oil, and vanilla essence. Mix and set aside.

2. In another bowl combine the icing sugar, almond powder, flour, and salt.

3. Mix with hand mixer the egg mixture and flour mixture.

4. Place the mixture into the syphon canister cartridge/ whipped cream canister, close properly the bottle and charge with the nitro capsule 2 times, shake well.

5. Prepare the paper cup and fill into half of paper cup with the sponge cake mixture.

6. Put into the microwave and set in medium heat about 70 second to 90 second (depends on the microwave).

7. Take out from the microwave and put it upside down and let it cool down.

8. Take out the sponge cake mixture and break the cake into nice coral shape. Set aside.

Citrus Gel

Ingredients: Lemon Juice 230ml

Lime Juice 210ml

Simple Syrup 440ml

Agar-Agar 10g


1. Strain the lemon juice & lime juice through cloth into a saucepan.

2. In separated saucepan, combine the simple syrup with agar-agar, bring to simmer and whisk constantly for 5 minutes.

3. Warm the citrus juice without bring it to a boil.

4. Once the agar-agar is completely hydrated in syrup, slowly whisk in the warm citrus juice.

5. Pour into baking dish and refrigerated for 1 hours.

6. Cut into a pieces and puree in a blender until smooth.

White Whipping Ganache

Ingredients: Cream To Warm 225ml

Glucose 50ml

Pâtissier Chocolate Artisan White 32% Couverture 210g

Gelatine Powder (Bloom With 25 ml Cold Water For 10 Minutes) 5g

Cold Cream 4855ml

Vanilla Bean 1pc


1. Boil the cream and glucose until first boil, add the vanilla seed and bloomed gelatine.

2. Add the mixture into the white chocolate and mix well.

3. In separate bowl, whip the cold cream with the mixer until medium peaks, pour the chocolate mixture little by little, and mix until well combine

4. Keep in chiller overnight before use.

Black Charcoal Tuile

Ingredients: Egg Whites 50g

Icing Sugar 50g

Flour 42g

Butter (Melted) 15g

Bamboo Black Charcoal Powder 1Tps


1. Wisk the icing sugar and egg whites until well combined, add the rest of the ingredients and mix again.

2. Spread the batter on honey shape silicon mold, bake in 170 °C about 8-10 minutes, or until it set properly, carefully take out from the mold and set aside.


1. Starting on the left side of the plate, spoon 1 table spoon the citrus gel. Dragging it to the right about halfway across the plate, place the chocolate mousse dot on the far left of the plate.

2. Mound 1 spoon of chocolate soil crumble along the line, place the microwave sponge cake on top of the chocolate soil. Place a quenelle of orange ice cream in the middle. Dot the vanilla white whipping ganache in between the sponge cake. Lay the tuile on each side of the microwave sponge cake. Dot some citrus gel.

3. Repeat with the remaining ingredients, to serve 10 pax.

  • Recipe 2: Fan-tastic layers with Pâtissier Chocolate

Chocolate Mousse


Pâtissier Chocolate Artisan Dark 61% Couverture 250g

Whipping Cream 100ml

Gelatine Soak in Cool Water 4g

Whipping Cream 250ml

Icing Sugar 20g


1. Bring the cream to boil in the small saucepan, add the gelatine and stir until well dissolved. Add Pâtissier Chocolate Artisan Dark 61% Couverture and stir with rubber spatula. Set aside.

2. In a cold bowl, whip the cream with sugar to soft peaks.

3. Add small amount of whipped cream into chocolate mixture, with rubber spatula gently fold the chocolate mixture into whipped cream mixture, stir to incorporate evenly.

4. Set the chocolate mousse mixture in the half round silicon mold, keep in freezer overnight or until it is well set.

Pistachio Sponge Cake


5 Egg Yolks

Sugar 60g

Canola Oil 80g

Fresh Milk 100ml

Flour 120g

Pistachio Paste 70h

5 Egg Whites

Fine Sugar 75g

Cream Of Tartar 1/2 Tsp


1. In a bowl, add the egg yolks and sugar, mix well until the sugar almost dissolved. Add oil, milk and pistachio paste, mix until well combined.

2. In another bowl, combine the egg white with cream of tartar, mix until bubbly. Gradually add the sugar. Continue mixing until stiff peaks formed.

3. Add the egg white mixture into the batter in few batches. Mix gently with balloon whisk in a circular motion until just combined.

4. Preheat the oven to 150 °C, grease, and line parchment paper. Pour the mixture and bake for 30 minutes. Cool to room temperature.

5. Cut into length 6 cm x wide 2 cm.

Cinnamon Cookies


Butter 185g

Brown Sugar 100g

1 Egg Yolks

Maple Syrup 2 Tbs

Vanilla Essence 2 Drops

Flour 300g

Cinnamon Powder 1/2 Tbs


1. In the bowl of a stand mixer fitted with the paddle attachment, mix cream together with the butter and brown sugar. Add the egg yolk, maple syrup and vanilla essence and mix until smooth. Add the flour and cinnamon powder mix until just combined.

2. Refrigerated for 2 hours.

3. Roll out the dough to a thickness of 0.5 cm, cut the dough with the ring cutter with 10 cm diameter and cut into half.

4. Preheat the oven to 180 °C, place the half round cinnamon cookies dough on a baking sheet and bake for 10 minutes.

5. Allow to cool and store in airtight container.

White Whipping Ganache


Cream To Warm 225ml

Glucose 50ml

Patissier Chocolate Artisan White 32% Couverture 210g

Gelatine Powder (Bloom With 25ml Cold Water For 10 Minutes) 5g

Cold Cream 4855ml

Vanilla Bean 1 pcs


1. Boil the cream and glucose until first boil, add the vanilla seed and bloomed gelatine.

2. Add the mixture into the white chocolate and mix well.

3. In separate bowl, whip the cold cream with the mixer until medium peaks, pour the chocolate mixture little by little, and mix until well combined.

4. Keep in chiller overnight before use.

Chocolate Coins


Pâtissier Chocolate Artisan Dark 58% Chocolate 75g

Edible Gold Dust As Desired


1. Temper the chocolate over double boiler and set into a chocolate mold coin.

2. After the chocolate coin set, brush with the edible gold dust and store in a cool room or refrigerator.


1. Place the chocolate mousse on the top of a slice rectangular shape pistachio sponge cake.

2. Stick the two pieces of cinnamon cookies between the piles of pistachio sponge cake and chocolate mousse to form like a Japanese fan.

3. Place white whipping ganache into a pipping bag and set with petal nozzles on the tip. Pipe white whipping ganache on top of the cake and swirl using half circular motion to shape the cake like a Japanese fan.

4. Garnish on the top of white whipping ganache with edible flower, berries, and edible gold leaf.

5. Stick the chocolate coin in the center of the fan with melting chocolate, serve.

6. Repeat the remaining ingredients, to serve 8 pax.

  • What is your inspiration behind creating the above recipes?


I always falling in love with the marriage of chocolate and orange. It is a match of exotic and highly sought after equals from the old world, my experiences and imagination made me to construct the flavor note in a modern touch. And we knew the combination is a match made in heaven, they never betray us!


When I created this dessert, I inspired from the Japanese fan, , the Japanese fan is an immediately recognizable icon of Japanese culture, its more than a tool for cooling down on a hot day, it also remains an artistic medium and functional fashion accessory. I tried to express this “artistic element” into the dessert. The combination

Between chocolate mousse with pistachio will give the right blend and balance of flavor.

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