JOURNAL

SNAP! Oreo Cheesecake Cups on a Scope

Oreo Cheesecake (No Bake!)

Oreo Cheesecake (No Bake!)

Ingredients

For 6 Servings
✏︎ 57 grams of digestive biscuits, crushed
✏︎ 2 tablespoons butter, melted
✏︎ 57 grams of digestive biscuits, crushed
✏︎ 2 tablespoons butter, melted
✏︎ 155 grams cream cheese, softened
✏︎ 120ml whipping cream, whipped
✏︎ 1/3 cup + 1 tablespoon confectioners’ sugar  (I use 1/3 cup of sugar instead of confectioner)
✏︎ 4 Oreo cookies, crushed roughly
✏︎ 1 teaspoon lemon juice
✏︎ 1/2 teaspoon pure vanilla extract
✏︎ 3 Oreos cookies, crush the biscuits only (for decorating purpose)

Below are my illustrated attempts in making the effortless sweet-bite to live ☺︎✌︎

Ingredients

Ingredients

Add melted butter to the crushed biscuits to make the Crust.

Add melted butter to the crushed biscuits to make the Crust.

Equally distribute the mixture into 6 servings according to the cupcake pan. Chilled in the refrigerator.

Equally distribute the mixture into 6 servings according to the cupcake pan. Chilled in the refrigerator.

Roughly crunch the Oreo.

Roughly crunch the Oreo.

Form a batter of: Cream Cheese, Sugar, Vanilla Extract & Freshly squeezed Lemon

Form a batter of: Cream Cheese, Sugar, Vanilla Extract & Freshly squeezed Lemon

And mix well with a spatula. Do not overbeat your mixture⚇

And mix well with a spatula. Do not overbeat your mixture⚇

Whip the whipping cream into a soft peak.

Whip the whipping cream into a soft peak.

Add the whip cream into the cream cheese batter, and mix altogether.

Add the whip cream into the cream cheese batter, and mix altogether.

Stir in crushed Oreo into the mixture.

Stir in crushed Oreo into the mixture.

Then, again mix well.

Then, again mix well.

Take out the harden chilled crust, and pour a scope of cream cheese mixture to each cup :) Almost there!

Take out the harden chilled crust, and pour a scope of cream cheese mixture to each cup 🙂 Almost there!

And there you go with the No Bake Oreo Cheesecake! Chilled overnight to get a superb texture of the cream cheese!

And there you go with the No Bake Oreo Cheesecake! Chilled overnight to get a superb texture of the cream cheese!

Decorating your cup: Dust smoothly crushed Oreo to a heart-shaped cut paper, place on top of your cupcake.

Decorating your cup: Dust smoothly crushed Oreo to a heart-shaped cut paper, place on top of your cupcake.

Or you can do any other shapes you like! hmm what do you think of a Stellar Shape☆?

Or you can do any other shapes you like! hmm what do you think of a Stellar Shape☆?

Taadaa! Your very own Oreo Cheesecake is ready for munch. As simple as that:D

Taadaa! Your very own Oreo Cheesecake is ready for munch. As simple as that:D

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Recipe above was not originally made by me, I stumbled upon this awesome recipe from the very own Eugenie Kitchen (Hit her link for creative daily recipe updates) ♥︎

Cheers, C

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JOURNAL

Pipiltin Cocoa: The Chocolate Connoisseur

Happy New Year ’14 guys! Awesome to get my feet back on posting again. Well first thing first, I hope your 2014 will be more of a happening year than the previous one, with lots of thrill and splendid opportunities coming your way ☀︎ Since new year means new challenge, I’m just feeling so spur on writing this first post on culinary review! and hope that I can post more regularly from now Teehee✌︎..So please do look forward you all! ✔︎

Anyways, after series of reluctancy on what might be considered as the ‘it’ post….bam bam bam! At last, I decided to write a review on Pipiltin Cocoa. For the love of chocolate- to my sweet tooth craving nyuum!

Local Cocoas: Tabanan & Pidie Jaya

Local Cocoas: Tabanan & Pidie Jaya

So lets get started! Pipiltin. Does the word rings oddness to your ear? Its a rare name i guess, for a new vendor in the industry to begin with, at the same time a pretty daring one too. But somehow Pipiltin reminded me more of the Malaysian cartoon Upin&Ipin haha which is funny how i had the place imagined in my mind having the exact same setting with the one in the TV series. Uhm well…Blame this wild fantasy on my lil bro’s daily consumption that has gotten into me-_- Still though out of curiosity, I did a little research about it and discovered that Pipiltin is actually a name of an Aristocratic clan in the late era of Mexican Empire, hmm remember the mighty Aztec Empire? Yup The Pipiltin was the highest social class at that point of time, where else Cocoa being described ‘as precious as gold’ was treasured so much that they even use the finest quality of chocolate as an offering to the Gods. Interesting huh…so in a nutshell Pipiltin Cocoa aspires to satisfy the customers by carefully processing quality cocoa beans into chocolate at the most divine state, just like how selective and particular it used to be back then.

We make chocolate from scratch!

We make chocolate from scratch!

Pipiltin Cocoa is located at Jl.Barito II Kebayoran Baru, not too far away from my school. I visited the place a little later post lunch break so it was not that crowded, though the waiter being informative that she is, informed me that usually during peak hours the place is relatively more pack, especially during the weekend. First step inside the three storeys tall building, we were faced directly towards the open kitchen of metal machineries. Which signifies that their slogan of “We make chocolate from scratch!” is no joke at all, they actually really do manufacture their own chocolate bars! With the speciality of local cocoas being used in the process. The design of the chocolate factory itself was  so open to public view, with transparent glasses squaring the room in attempt to lure customers’ interests toward the eye-catchy beans to bars process making, which due to much respect I must give Kudos to their marketing strategy for coming up with this first-ever open-choco lab in town!

Love how spacious and bright the place is, especially the lining glass panels.

Love how spacious and bright the place is, especially the lining glass panels at the front.

Creative approach: The distinctive mascot of Pipiltin Cocoa being customised into stair railing.

Creative approach: The distinctive mascot of Pipiltin Cocoa being customised into stair railing.

Moving up to the second level where the restaurant relays. Smoking and Non-smoking areas are segmented into two body parts on two opposite corners. So in case you are sensitive about it, in Pipiltin they try to make sure that you are settled comfortably according to your preference. The interior follows up with the current trending of ‘rustic warehouse’ kind of style with all wooden furnitures complimenting one another. Indeed a simple approach towards design, but isn’t minimum what you need when you are producing loaded amount of rich chocolate?

Initially i was so eager to try their Banana Tart Pin. But apparently they just renewed their menu of the year and decided to discontinue some lists in the menu, replacing them with bunch of brand new selections which of course are more unique and creative in concepts, the earlier waiter explained. That was when I landed my choice on this artisan plate of Deconstructed Black forest. I know how mainstream I am, where nowadays every thing with the word ‘deconstructed’ has always managed to cast this ‘stuck in awe’ facial expression to those who just happened to stumble upon it while mumbling “Ih kok keren sihh”..which in this case makes me one of them lol ✌︎

Dessert Plater: Deconstructed Black Forest

Dessert Plater: Deconstructed Black Forest

C

I say this is superb! a great combination to my taste buds; a plate of sweet layered chantilly cream cake along with a hint of sour flavour and the savoury bittersweet dark chocolate that I fancy so much.The thick and moist chocolate mousse juxtapose the milder chocolate concentrated in the sponge cake, together with the jiggly tiny-bits of circular jellies whom very much looks like water babies ha! And not to forget the runny dark pitted cherry sauce (griotte fluid gel) which i think was so dayuum refreshing. You see, various kinds of texture being compiled simply under one plate! Totally recommended, though i still think it suites better as a shared dish for two considering the thickness of the choco mousse! So give it a try and let me know how you guys think of it☺︎

Pure Hot Cocoa

Pure Hot Cocoa

Next is the pure hot cocoa! To me this was ultimately the sweetest encounter of the day! Its exciting how i feel this frizzy feeling of euphoria as i tasted the beverage that shares akin similarity with my favourite Australian based chocolatier, Max Brenner. Ahaha finally found something of a real deal here in Jakarta! If you loved to add some flavours to the classic cocoa drink, you may want to try Dark and White chocolate or Salted caramel chocolate that Pipiltin Cocoa also offers in the house.

Green Tea Macaroon

Green Tea Macaroon

The macaroon was alright on the other hand, I had the green tea flavoured one. It reaches the standard well enough for a restaurant who focuses mainly on specialised homemade chocolate but, to qualify a dessert house standard it will probably needs couple of improvements to work out the egg shell-like crust and the flavouring consistency. Whilst the macaroon filling was finely made in a meringue like texture that is as light as air!

In overall, my encounter with Pipiltin Cocoa was filled with satisfactions of the fine quality homemade chocolate they have to offer. The concept of using local cocoas totally buys me off too! Its efficient and at the same time was a free ad in promoting the rich and flourished cultures of Indonesia (just what our country needed). This is definitely the right place for those chocoholics to mingle and get preoccupied with the chilly and relaxing vibe of the surrounding. I’m up for a next visit to the house and pretty much eyeing on their 64% Tabanan Chocolate as well as the assorted pralines that I didn’t get to try yet.

Cheers, C!

Pipiltin Cocoa

Jl. Barito II No. 5, Kebayoran Baru

Jakarta Selatan 12160

Phone: (021) 72800011

E-mail: info@pipiltincocoa.com

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