Travel through Chocolate bonbon

Chocolate is a perfect vessel to create a sensorial unique experience. Sabïla Chocolate offers tasters a visual and senses exploration of places of the world via chocolate in the exclusive Voyage collection.

TRAVEL THROUGH SENSES - WHAT IT MEANS?

Travel is the only thing you buy that can make you richer. Think about it. It brings people together, it broadens horizons, it helps people find themselves, it fosters appreciation and understanding for different cultures, it reprioritises what’s important in life, and so much more.

To truly rejuvenate the soul and make us richer, travel should be experienced through all five – make that six – senses. When exploring those wild and wonderful places on our bucket lists, it is up to us to really make the most out of the adventure and turn it into a journey of the senses.

To see the jaw-dropping landscapes, vibrant cultures and wondrous wildlife.

To hear the roar of a lion, the distant rumble of thunder and the melodious, almost hypnotic, tribal music.

To taste the fiery flavours, local delicacies and irresistible desserts.

To smell the earth after a storm, the fresh grass and fragrant flowers, and the wafting scent of chefs whipping up impossible-to-resist meals.

To touch the earth, the textiles, the trees and the hearts of others.

SENSE OF SMELL

One of the most veneered olfactive experience.

AND CHOCOLATE?…

Use your five senses, become a passionate chocolate taster, discover how to describe chocolate and share your experiences.

Step 1 - LOOK

By LOOKING at the appearance of the chocolate we pay attention to color, the intensity (strong or weak) and the hue (shade of red/mahogany, yellow, grey, violet…)

Step 2 - TOUCH

By TOUCHING the chocolate you pay attention to how it feels in your hand. Feel for the finger-sensitivity (soft or hard), melt-in-hand (slow or fast) and the hardness. This is just before breaking the chocolate you feel for his resistance (bends or breaks).

Step 3 - LISTEN

When it breaks you LISTEN to the sound or snap (clear or dull).

Step 4 - SMELL

By SMELLING the chocolate you can discover the bouquet of aromatic notes and the complexity (low, medium or high) & also the intensity (strong or weak) of it.

Step 5 - TASTE

When TASTING you will discover the basic notes, aromatic notes & mouthfeel of the chocolate.

CASE STUDY:

SABÏLA chocolate travels to places like the Island of Bali, Indonesia and brings you the beautiful colors of Burgundy with a shimmer of gold to remind us of the beautiful Temples all around town. Texture wise, an intricate lace origami design reminding us of the fascinating lace costume worn by women on the street of Ubud carrying offerings to the Gods.

World of Chocolate bonbon mold

#M711

Like other places in Indonesia, Bali has a variety of delicious foods that characterize the residents. Wondering the streets of Bali, I could not stop and not try some of their desserts such as Bubur Injin that is essentially a black rice pudding soaked in coconut milk then topped with fruits such as Strawberry, Jackfruit or Mango. seems to be a very dominant fruit in the Island therefore associating it with Coconut would be the perfect marriage of flavor for this far East chocolate bonbon. I also wanted to share another staple of the balinese sweet arcade: the Dodol. this is made from Coconut, toffee-like sugar (palm base) and rice flour.

In our chocolate bonbon we created a similar flavor profile by working with coconut milk and rice flour to create a gel that would be the base of the bonbon. A soft Mango ganache made using the Callebaut No 823 33.6% milk couverture would fill the bonbon cavity.

The result was exquisite and evoked those unique places of one of the jewel of SouthEast Asia.

BALI - Mango ganache + Coconut Whipped ganache balinese Dodol (coconut milk and glutenous rice gel)