coklat

Coklat is the Indonesian term for chocolate, a product derived from cacao beans and widely used in Southeast Asia. In everyday usage, coklat can refer to solid chocolate bars, chocolate-flavored foods, or chocolate beverages. Some dialects also spell coklat as cokelat, reflecting variations in spelling encountered in different regions.

Most chocolate begins with cacao beans that are harvested, fermented, and dried. The beans are roasted and ground to form a chocolate liquor, from which cocoa butter is pressed away to produce cocoa solids. The liquor and butter are blended with sugar and, for milk chocolate, milk powder or condensed milk. Refining and conching improve texture and flavor, followed by tempering to produce a smooth, glossy finish.

Chocolate is commonly categorized by cocoa content: dark or bitter chocolate with high proportion of cocoa solids, milk chocolate that includes dairy, and white chocolate made from cocoa butter without cocoa solids. Coklat products may also include flavorings, nuts, spices, or fruit.

In Indonesia and elsewhere, coklat is consumed as bars and confections, used in cakes and pastries, and served as hot beverages such as coklat panas. Cocoa powder labeled "coklat bubuk" is used in baking. Chocolate is produced domestically to a limited extent and is also imported from other countries.

The word coklat reflects European influence on Indonesian vocabulary during the colonial era, with variants such as cokelat appearing in local usage. Indonesia is a major producer of cacao beans, with farms across Sulawesi, Sumatra, and other regions contributing to both domestic consumption and export markets.