[Narrator] For something sweet,
we head south to Seminyak, Bali’s southern coast to meet up with Will Goldfarb,
— the American expat pastry chef and genius
behind the dessert and pastries at the popular Ku De Tat Restaurant and nightclub.
Chef Goldfarb shows us the creative dessert he calls, "loneliness."
[Will Goldfarb speaking] So, our process is simple. We're going to blend the ingredients together
before we put in the Trittico.
And the top of the Trittico is going to cook the gelato base together.
And then when it's hot, we're going to introduce the chocolate
and use a hand blender to make sure it's smooth.
So, I'm just going to use this to hydrate the stabilizer....
....with a small quantity of the milk
This is our Omega Blender graciously provided from Kitchen Art and Kitchen Perfection Indonesia.
This is our gelato base, which is will powder, ice cream stabilizer, together with milk powder.
We just do this to dissolve the hydrocolloids.
Then we're going to dissolve the sugar.
[sound of blender whirring]
Lastly the egg yolks.
Together with the glucose syrup.
[sound of blender whirring]
Just like when we — making a recipe is dependent on the base materials.
So, is the process. It's important that at every point in the process,
the product is perfectly smooth.
So, in this case, we take a lot of time to make sure our emulsion is stable at the base.
We're going to strain our base before we cook it.
So, in case there's any grains of milk powder,
they won't have any problem here while they're being cooked.
And the reason we're *not* adding the chocolate now....
And actually, as you can see, there's nothing left in this chinois.
So, that means we've emulsified everything perfectly.
So, we don't heat the chocolate, because we want to add the chocolate after the gelato base is cooked,
and just emulsify it before we chill it.
We don't want to *cook* the chocolate.
We want to keep the characteristic of the raw flavor and texture.
Now, we're ready to go into our Bravo Trittico.
This is a Trittico Executive Model 183.
We use it for everything.
This is a real workhorse in the pastry department.
Replacement for two or three pastry cooks.
You can program more than twenty — well, infinity, programs on top,
because you can set your own programs.
And then, you can — in the same machine — open the valve, process cold.
So, we use it for bechamel, pastry, cream, ice cream, sorbet, macaroon, base....
It's really an unbelievable machine.
Certainly the best machine that I've ever worked with.
So, I'm gonna pour the base in the top of the machine.
Okay....
We're gonna close the lid.
And then we're gonna start....
....our hot program number three, which cooks to 84 degrees.
And the beauty of this machine, is you can go work on something else,
and the alarm will go off when it's hot enough.
That lets us know we're ready for the next step.
I'm going to pre-melt the chocolate before adding it to the base,
using our using our Wolf microwave oven....
Which provides the best precision. It's the best way to warm chocolate actually....
....is in a microwave. We use Wolf
because that's our preferred choice for home and for restaurant.
When you're melting chocolate, it's important never to put it in the microwave for too long
or on too high heat.
So, that it gradually melts.
And you don't get, uh, you don't have any risk of scorching it.
You can see now the Trittico is just getting over 40 degrees.
Once it heats very, very smoothly.
But once it gets to 40, 50, 60 degrees, it accelerates because of the residual heat....
The chamber is designed to heat very gradually, so there's no clumping.
As you'll recall, we put the eggs straight in.
And there's it churns on the inside, and the blades clean the side, to make sure there's no waste at all.
And as well because of the lid, there's no evaporation during the cooking process
like there would be if you use in a pan.
Not to mention, a more uneven heating.
Although our induction hubs from Wolf are very, very precise.
This allows us to process the ice cream base with no water loss,
which is really important when you're calibrating large volume gelato production.
I mean, the best thing about living in Bali is being in Bali.
Being around all of these great products that are so central to pastry,
but never accessible in a fresh context.
The way a chef would be able to go to a farmer's market,
for the pastry world, there isn't really an alternative.
You can't just go to the sugar factory or the chocolate factory,
or find all these tropical fruits or go to the spice plantation.
But in Bali, we *can* do all of those things.
I've always been very focused on cooking with the best ingredients from all over the world.
But this is the first time I've had all of the staples of pastry literally within arm's reach, or right up the street,
where I can actually meet the person who grinds my chocolate,
grinds my sugar,
picks my spices from their backyard, so....
This makes — to me, I've always had a philosophy of pastry that's very personal.
So, this is a way of having a relationship,
not just like a long distance or virtual relationship with somebody somewhere on a plantation,
but these people are actually part of the community that I live and work in.
Our signature dessert — the pandanbert.
We use pandan, which grows everywhere here.
And we infuse it in the cream, with traditional panna cotta.
But we and then we soak it in sweet wine,
and we lightly smoke it over smoke from coconut shells.
And in the dessert we make....
....We get fresh nutmeg — actual fruit — (which I didn't even know was a fruit before i moved to Bali).
But in fact, we take the fruit, we peel it,
we open it, we process our own mace, we dry our own nutmeg....
And then we poach the fruit like a quince, with some dried rosella flowers for color.
We use snake fruit, for example, to make a tartan,
like a grandmother-style caramelized apples, but with a snake fruit.
Mung beans, which are traditionally based for porridge for breakfast,
or for afternoon sweets here in Bali.
We use instead of almond flour.
So, we poach them, we dry them, we grind them,
and then they add a sort of crunch to our crumble that's similar to a polenta even.
And then, finally, we use the snake fruit — the fresh filtered snake fruit juice,
which has a almost uncanny resemblance to a [...]
So, we do it two parts of fruit juice, filtered through a fine mesh filter....
One part of sweet wine.
And the finish is unbelievable.
The texture is incredible, supernatural and very refreshing.
Very tropical, but also very refined.
So, we're at 70, right now. We're almost there.
We're just pre-melting our chocolate, so that when we add it to the....
....84 degrees gelato base, we don't shock it.
But we're also going to do that when it's not cooking anymore.
So, we're not going to *cook* the chocolate, we're just going to use the residual heat of the gelato base to melt it.
I think there's something to be said for the idea of terroir.
Especially in wine making.
I'm sure you can appreciate that in the Napa Valley and Sonoma region.
And I think something that you get in Bali is — you really have a taste of the earth.
So, whether that's from production of rice,
whether that's from production of all of the tropical fruits, the herbs, the spices, but....
Things really taste of where they are from.
And that's very, very unique.
Not just for cooking, but especially in pastry.
To have a real richness and a terroir from the product.
I think that's unique and I certainly don't know anywhere else in the world where you could find that.
Here at Mejekawi, we focus on....
Like, the dessert you'll see today, actually is on the menu at Ku De Tat right now,
which is a sponge cake from cashews from Manggis — East Bali.
And then cocoa yogurt from raw cacao.
And hung yogurt.
Petals from fresh mango. And passion fruit from Kintamani right up in the mountains.
And coconibs. As well as the chocolate gelato....
So, you heard the beep right now, which means our base is at the right temperature.
So, I'm going to ask for a hand from my pastry chef, Nanga with the hand blender.
No problem.
We're gonna stop the program.
We're gonna add our half-melted chocolate.
Again, it helps if you're six feet tall.
[machine whirring]
This is also a little trick, when using the Trittico,
we always use a hand blender to emulsify our ice cream base *anyway*
to make sure it's super smooth before we freeze it.
And looking delicious.
You can see here. Perfectly smooth, creamy
Now we're going to open the valve.
And you can see the chocolate filling up in the bottom chamber.
We make sure that everything's gone to the bottom.
We re-close the valve.
Perfect.
And now we're going to put a "cold program."
We're going to use what's known as the "Ionic System...."
....which is a patented system designed by Bravo,
which measures the density of the gelato as it freezes
to make sure it has the best texture when it comes out of the machine.
And now we're going to wait a few minutes as the cooling chamber kicks in.
Hopefully our water pressure is fine.
And then, in just a few minutes, we'll have chocolate gelato
from Seminyak Plantation, produced by Primo Chocolate right here in Bali,
Mejekawi Restaurant by Ku De Tat.
Yeah, now you can see some texture.
That's nice.
See the elasticity?
You see how it holds the ribbon?
That's really nice.
So, to plate the dessert, we we're gonna do something....
This is based on a loneliness. The flavor of emotion.
So, we started with a sponge.
This is a sponge that we prepare in the microwave.
Very, very light.
From praline, cashew from Candi Dasa.
So, we make a base like a sponge cake and then we aerate it in the cream whipper.
We cook it in the microwave for about 30 seconds.
And the result, as you can see, is a very, very light, big air bubble sponge cake.
The next recipe — the next ingredient — is a mix of greek yogurt and cocoa syrup.
So, this is bitter and sour.
So, this is a napkin that's dry mango and passion fruit.
We use a little bit of will powder sodium alginate....
...to thicken it. So, as it dries, it stays nice and thin.
The next is a soil, that we make from cocoa....
....together with egg whites and sugar, we bake, like, a short dough.
And then we're going to prepare a honey mousse.
So, you see that we get a mousse that's frozen on the outside and creamy on the inside.
And then, we can take a little scoop of the sorbet of the ice cream.
Gelato — whatever you call it.
Put in the middle.
And then we finish with the semi-frozen honey mousse.
And that's our version of "loneliness."