Talita Setyadi for Krakakoa - Krakakoa

Talita Setyadi for Krakakoa

October 7, 2016
Welcome to the New Krakakoa
October 5, 2016
Sabrina Mustopo Dan Perjalanannya Mencipta Rasa (Indonesia Bahasa)
May 31, 2018

At our relaunch event, we were extremely lucky to have the privilege of enjoying a special dessert dish concocted by Talita Setyadi of Beau, who used Krakakoa products to put together a very decadent chocolate lava cake. “I thought the idea of a lava cake would go well with the volcano that inspired the new name,” she laughs during prep.

If you’d like to recreate this decadent dish in the comfort of your own kitchen, here are the recipes for each individual component. Bon appetit!

Makes 12

320g Krakakoa Chilli Dark Chocolate

160g sugar

50g flour

225g butter

5pcs eggs

2g salt

1. Preheat oven to 175 degrees C

2. Brush molds with soft butter, sprinkle in flour and tap out excess

3. Melt 225 g of butter in a pan on low heat, set aside to cool

4. Chop up chocolate into small pieces and melt over a hot bain marie

5. Mix eggs and sugar with a whisk until sugar is dissolved

6. Add flour and whisk again until incorporated

7. Add melted butter and a pinch of salt, whisk until mixed in

8. Add the melted chocolate and whisk until just incorporated

9. Pour 3/4 way up into molds

10. Bake for 8 minutes and remove from molds while still hot


170g Krakakoa Ginger Dark Milk Chocolate

75g Krakakoa 75% Dark Flakes

555ml water

150g sugar

2g salt

1pc vanilla bean

1. In a large saucepan, whisk together 375 ml of the water with the sugar, dark chocolate flakes and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.

2. Chop up chocolate into small pieces, remove mixture from the heat and stir in the chocolate until it’s melted Stir in the vanilla bean pulp and the remaining water and emulsify.

3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instruction


145g  Krakakoa Sea Salt and Pepper Dark Chocolate

145g heavy cream

145g whole milk

60g egg yolks

30g sugar

3g gelatin

14g water for gelatin

1. Chop up chocolate into small pieces and melt over a hot bain marie Bloom gelatin, warm up cream and milk to a simmer

2. Whisk egg yolks and sugar together and temper in milk, mix Return everything to pot and cook to 84 degrees C

3. Strain over gelatin and emulsify in the melted chocolate, set in silicon molds and freeze


130g full cream milk

130g heavy cream (I)

85g egg yolks

45g sugar

3g gelatin

14 g water for gelatin

350g heavy cream (II)

1pc vanilla bean

1. Boil milk and half of sugar. Bloom the gelatin

2. Warm up cream (I) just shy of a simmer

3. Whisk egg yolks and other half of sugar

4. Temper yolks with a little milk and return to saucepan

5. Cook until slightly thickened to custard consistency

6. Turn off heat, add cream (II) and gelatin. Whisk well. Strain and cool completely in fridge. When cooled, fold whipped cream into the mixture, set into silicon molds and freeze


50g Krakakoa Salted Caramel Flakes

50ml water

120g sugar

65g heavy cream (I)

3g salt

75g heavy cream (II)

1. In a saucepan place water and sugar over medium heat Bring to a boil and mix with a whisk to dissolve

2. Make sure the sides of the saucepan is free from sugar crystals and leave mixture to caramelize without stirring When depth of color is reached, deglaze with first measure of cream

3. Take off heat, add salt and stir with a whisk to dissolve

4. Add second measure of cream to cool down the mixture, whisk in the salted caramel flakes Cool to room temperature before use



Krakakoa 75% Dark Flakes

Krakakoa Cocoa Nibs Covered in 70% Dark Chocolate

Krakakoa Cocoa Nibs with Coconut and Cashew


Roy Selbach
Roy Selbach
“All you need is love. But a little chocolate now and then doesn't hurt.”

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