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Domori blend no 1 - ayayayay!
August 6, 2005
2:34 pm
Polarbear
Tromsø, Norway
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Hi folks!

Long time, no writing. Summer demands my resources to other important tasks, like resting on the beach and hiking on Svalbard [8D]

But now, it’s back to the hard work of the academic world…
I haven’t done much chocolating this summer, with one exception: Like most Norwegians, I have been on “harrytur” to Sweden, that is a trip where we buy lots of cheap meat and possibly wine etc (pity for me, I don’t smoke, so there is little to gain there!). Strömstad is the “harry” town no 1, but it has more to offer: A very nice coastline, the riviera of Sweden – and Lola’s Konfektyr, a small shop with a decent selection of fine chocs; Valrhona, Amedei, Galler, Domori, Klaus. And the shopkeeper Lola is a very charming, Swedish girl!

I bought some Domoris I hadn’t tried yet, among them the Blend No 1. What a choc! Intense cherry-liqueur taste, balanced by paranuts, forest berries and some of the distinct blue-cheese taste of Domori. I am generally not very fond of this cheese taste, but here it was just the right amount. Very intensely fruity in the start, more damped and smoky towards the end before a very cherry finish. It is 78% and I would easily believe it was 68%…. Thumbs up!

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
August 7, 2005
7:14 pm
seneca
USA
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If you can get your hands on them, try the Break and Barrique as well. Both are variants of the Blend #1 (with slightly different cacao levels), one with nibs and the other with pink peppercorn and mace.

http://bittersweetcafe.blogspot.com http://www.bittersweetcafe.com
August 7, 2005
8:00 pm
Hans-Peter Rot
USA
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Not too long ago, I compared Break and Blend No. 1 in a side-by-side and found the two to be almost exactly the same, with the only difference, of course, lying in the cacao nib addition of Break. Actually, this is why Domori increased that bar’s cocoa content to 80%. The amount of nibs, I suppose, was substantial enough to raise it by 2%. But, as I’ve noted in another post, Blend No. 1′s cacao constituents change on a yearly basis, so each year the chocolate will taste different because Gianluca chooses different beans of different harvests for each batch. I remember tasting hazelnuts, tropical fruits, and sweet rum in previous years, but I have not yet tasted newer batches. After hearing Polarbear’s description, I can’t wait, though, as I have a bar ready for tasting!

And I think the reason why Domori’s chocolate has that characteristic cheesy/fermented flavor is due to the minimal processing (e.g. short conching). If you taste cacao beans, the flavor is very similar to a finished Domori chocolate bar, i.e. they both have a cheesy/fermented flavor that extensive processing removes. The best example is Kamba 100%.

August 8, 2005
1:27 pm
Polarbear
Tromsø, Norway
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And now, I also thought I found some distinct cinnamon and some “mold” in it as well. This is a really complex choc….

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
August 9, 2005
1:59 am
Hans-Peter Rot
USA
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I guess that shouldn’t be too surprising, considering that a hefty portion of it is comprised of Rio Caribe and Sambirano.

August 9, 2005
9:08 am
Polarbear
Tromsø, Norway
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I also opened the 70% Madagascar yesterday. It is quite similar, very distinct Domori, but the cinnamon and cheese dominates, the fruit and especially cherries are subdued. And it’s slightly to sweet. Sure, it’s a great choc, but I think the blend was better.

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
August 9, 2005
4:58 pm
Hans-Peter Rot
USA
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The Madagascar tasted like cherries? Do you mean Sambirano? Sambirano was more “red” in flavor (cranberries and prunes, to be precise), imo, while the Madagascar was more citrus-like with vodka notes.

August 9, 2005
6:38 pm
Polarbear
Tromsø, Norway
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quote:


Originally posted by Montegrano

The Madagascar tasted like cherries? Do you mean Sambirano? Sambirano was more “red” in flavor (cranberries and prunes, to be precise), imo, while the Madagascar was more citrus-like with vodka notes.


I think you are right – citrus is a closer description than red fruits. Yes, it the Madagascar.

But how can a choc taste vodka? Pure alcohol, vodka reminds me of a dentist’s office!

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
August 9, 2005
10:00 pm
Hans-Peter Rot
USA
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Some chocolate may possess flavors highly reminiscent of alcohol, such as wine, rum, whiskey, and even vodka. This can usually be explained by a combination of the cacao’s inherent flavor properties and processing techniques, such as fermentation and conching. Roasted cacao beans have a distinct cheesy/alcohol tone right before being sent off to the machines. Sometimes, this flavor never gets “removed” and so it’s left in the finished chocolate, and of course, intensity can vary according to the aforementioned variables.

August 10, 2005
8:04 am
Polarbear
Tromsø, Norway
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quote:


Originally posted by Montegrano

Some chocolate may possess flavors highly reminiscent of alcohol, such as wine, rum, whiskey, and even vodka. This can usually be explained by a combination of the cacao’s inherent flavor properties and processing techniques, such as fermentation and conching. Roasted cacao beans have a distinct cheesy/alcohol tone right before being sent off to the machines. Sometimes, this flavor never gets “removed” and so it’s left in the finished chocolate, and of course, intensity can vary according to the aforementioned variables.


Yes, I often find a kind of liqour taste in chocs, but never something remsembling pure ethanol. But we all have different associations when it comes to taste.

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
August 10, 2005
10:02 am
legodude
Norway
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I bougth a Blend no. 1 a year ago, and I was quite dissapointed with it, at least in comparison to Puertomar and Puertofino. I think I remember it was a little bit bitter and dark and that was dominating over the other flavours.

"I`ve got lots of friends in San José. Do you know the way to San José?"
August 10, 2005
10:03 am
legodude
Norway
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Good to have you back, Polarbear. I have moved to Hammerfest, so I am closer to the bears than you.

"I`ve got lots of friends in San José. Do you know the way to San José?"
August 10, 2005
12:40 pm
ellie
london, United Kingdom
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Vodka’s not fermented drink, for me the chocolate haven’t come close to vodka in any ways yet. Domori tastes (and smells) quite often for me with some wine notes. I guess it’s fermentation done in particular way, very agreeable with my taste buds. And short conching, obviously. Have to order some Blend no.1 now, cos do not remember anything from last – like Lego, mustn’t have been too impressed.

August 10, 2005
12:56 pm
Polarbear
Tromsø, Norway
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quote:


Originally posted by legodude

Good to have you back, Polarbear. I have moved to Hammerfest, so I am closer to the bears than you.


Well, that depends on whether you go by boat or plane[:D]
Must be a change to go from big rainy Bææærgæææn to little, and well rainy, Hammerfest?

As you remember, I wasn’t very fond of Puertofino, because it was too much cheese, but I think these last ones are just the right thing, and Blend no 1 is best.

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...