Leading the sweet-treat division of Mason Gourmet, Chef Febri and Chef Sena blends their experience, talents and tireless efforts to turn their bright ideas intoquality homemade end products; namely chocolate and gelato.
As an avid pastry chef of 13 years’ experience, Nugroho Febrianto is always opens for new challenges and opportunity to expand his skills. After arriving at Mason Gourmet circa 2015, he exchanges dough and oven with milk and freezing machines to create high-standard gelato of various flavors, but he is not alone in that delightful change ofscene. Starting out as one of Chef Febri’s talented apprentices, the Bali-born I Made Sena also raise up amongst his young peers to lead Mason Gourmet’s prestigious Chocolate division. PASSION converges with these two fine lads to discuss how chocolate and gelato can intertwine, amongst various sweet-induced topics.
According to you what is the fundamental difference between ice cream and gelato? Is it true that the latter is healthier than the first?
Chef Febri : Basically, gelato is so different from ice cream, because in gelato, the fat is less than 30% while in ice cream, its more than 50%, so yes, gelato is more healthier than ice cream. People nowadays are looking for gelato more because of that reason as well. They are high in protein, but low in fat. Another difference worth mentioning is that gelato can stand room temperature longer than ice cream. The less containment of fat in gelato also means that it is keep in lower temperature than ice cream; around 9 degree celcius, compared to 16 degree we use topreserve ice cream.
Which is the hardest ingredient to make into a gelato flavor?
Chef Febri : For me, the hardest ingredients would be fruits, because originally, fruit contains around 60% of water, and gelato is made with milk as basic ingredients. Water and milk doesn’t go along really well in the freezer, and tend to create ice crystal. In a quality authentic gelato, we avoid to create ice crystal, so we have to be really precise in the water content, and also the sugar as well. Amongst all kind of fruits, the one that grow in tropical area is the hardest to work upon, because they contain lots of natural water. One of the examples is dragon fruit.
Where is your idea of making the flavors Mason Gourmet’s gelato comes from?
Chef Febri: We have a great executive corporate chef who oversees all products that we want to create. He tends to task us to make something that are currently trending in the market nowadays. We are obliged to create new kind of flavors every time, which doesn’t stray too far from original taste and can still be accepted by our local consumers. We discuss the idea together before executing it. The executive chef has been so supportive to us all along. The latest flavor that we are experimenting with is chocolate, since we now have our own homemade chocolate division as well. We tinkered with several categories of dark chocolate until we finally found the most suitable one to apply in our gelato.
What is the most memorable moment in your career so far?
Chef Febri: All along my career in culinary world, I always find big challenge, and it only getting bigger after I decided to work at Mason Gourmet. Now, since we have been fully supported by the company with the finest equipment available, we have to constantly develop our idea and create the best products as well.
Chef Sena: So far, the experiences that I get in Mason Gourmet are the most memorable. Especially on this chocolate field; which is actually new to me, because I started out as pastry and bakery chef.
How did you determine the source of your chocolate ingredients? Are they all locally grown?
Chef Sena : We use cocoa beans from all over Indonesia. For the standard, Mason Gourmet’s corporate has establish a very good own standard, and we work to determine our main ingredients by using that specification.
What makes Mason Gourmet products (Chocolate and Gelato) different from other brand’s competitor?
Chef Febri: As I stated before, all of our products comes in the highest quality because it was made by using top-standard machinery and equipment. So this is what I think would differ us from the competitors. Good ingredients could not be maximized if they are not processed with fine equipment. With that kind of support from the company, then we have to strive and make our end products the best premium possible.
Chef Sena : For the chocolate, I think it can be differ from the taste. All of our chocolate bars have ‘secondary taste’; which comes from the bean itself and depends where they are being planted. Just as coffee, cacao beans will absorbs any kind of flavors from the plants or soils around them. Secondary taste is one of the indications of international-standard chocolate, and we have it in our products. Some of our chocolate’s secondary tastes are fruity, nutty, herby and floral. It all depends on where the beans came from.
Any chance we would see official collaboration between Mason Gourmet’s chocolate and gelato in near future?
Of course! Because we are constantly developing, we will expand our gelato into several forms and shape. For example, we planned to make a gelato product in form of a cake, and since now we also produce our own chocolate, the chance for that kind of collaboration will be higher. Not only that, we will also expand our cafes as well, make it bigger in near future.