A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
Domori texture?
Avatar
blakej
San Francisco, USA
Member
Members
Forum Posts: 37
Member Since:
May 16, 2004
sp_UserOfflineSmall Offline
1
May 16, 2004 - 7:55 am
sp_Permalink sp_Print

I've noticed that all the Domori chocolate I've tried recently (Porcelana, Chili, Puro, Carenero Superior) has a rather waxy texture. It's not necessarily a bad thing, it's just different, but it takes some getting used to. I haven't been able to do a good comparison between Domori's and Amedei's Porcelanas in part because the texture of the Domori just throws me off; it also seems to alter when the flavor of the chocolate expresses itself compared to the Amedei. Has anyone else noticed this? Is it just some part of Domori's cultish vision of the perfect chocolate?

Avatar
Martin Christy
London, United Kingdom
Member
Members

Reviewers
Forum Posts: 614
Member Since:
July 31, 2006
sp_UserOfflineSmall Offline
2
May 16, 2004 - 11:09 pm
sp_Permalink sp_Print

Domori have this ideas of 'low impact' chocolate production. Everything they do is based on the initial bean quality, then they simply roast, shell, nib and grind the beans. The conching is only for 12 hours. The idea is to do as little as possible so as not change the flavour or health properties of the bean.

I think this does give their chocolate a different texture to anyone else’s and this does take some getting used to. This might be why Domori don’t get so much attention from the fine chocolate mainstream, their chocolate is just not in the Valrhona couverture mould (excuse the pun, and by the way – I like both types equally!)

The waxiness is quite common with chocolate with a high criollo content, it is one of the properties of criollo ... Very pure criollos also have a 'cream' note, which is again noticeable in Domori’s bars - particularly Puertomar/Ocumare 61. (Domori describe this as ‘bread and butter and jam’ – I am sure that sounds more flattering in Italian!)

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
Avatar
blakej
San Francisco, USA
Member
Members
Forum Posts: 37
Member Since:
May 16, 2004
sp_UserOfflineSmall Offline
3
May 17, 2004 - 4:15 am
sp_Permalink sp_Print

I haven't found other Criollo bars to be nearly as waxy or creamy - e.g. Amedei Chuao, Amedei Porcelana, Chocovic Ocumare, El Rey's Carenero Superior line. (Though the El Rey seems to have other reasons for not being so creamy.) I've found that Amedei's Porcelana has more texture (and, I'd even say, flavor!) in common with their own Chuao than with Domori's Porcelana.

Flattering or not, I do agree with Domori's description of "bread and jam", though it always surprises me when I taste that.

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
15 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

graham

paul@maverickchocolate.com

Robin BOELS

farihaeva759

apinchof

melisandegosselin

Forum Stats:

Groups: 7

Forums: 26

Topics: 1825

Posts: 10538

 

Member Stats:

Guest Posters: 1

Members: 5100

Moderators: 0

Admins: 1

Administrators: Seventy%

Domori texture? | Fine chocolate bar discussion | Forum