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domori's new bars
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Hans-Peter Rot
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June 17, 2005 - 4:56 pm
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Actually - and don't quote me on this either - but I think that among the four 75g Cru bars, only one (Apurimac) is new, while the others (Sur del Lago, Arriba - aka Esmeraldas, and Carenero Superior) are simply the 8g Cru in bar format. If this is the case, then I don't know why Domori didn't also include Sambirano and Rio Caribe in the line. But then again, these latter two are available in Qunatum blocs.

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alex_h
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July 14, 2005 - 3:23 pm
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originally posted by Sebastian on 14 july 2005:

Apurimac is a very interesting product. There's not a whole lot of Peruvian products out there. I'd buy it. Domori's one of my all time favorite producers. It's a good thing I don't live closer to them 😎 Carupano's currently my favorite.

I'm not sure what the Hershey product will be named. Guess we'll all find out together come September 😎

An interesting aside - Domori essentially started because the matron went to Valhrona asking if they could be the supplier of fine chocolates to italy. Valhrona essentially thumbed their nose at them, said Italians' palate isn't refined enough to appreciate good chocolate, go back to eating pasta. This upset her so much that she rounded up all the family money she could and set out to prove them otherwise. I'd say they succeeded 😎

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alex_h
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July 14, 2005 - 3:27 pm
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do you mean the bar or the kashaya?
carupano's also my current fave :)

are you maybe confusing amedei's story with domori's?

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Sebastian
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July 14, 2005 - 4:03 pm
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d'oh, thanks for the catch. i'm still largely on vacation and only 1/2 paying attention 😎

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alex_h
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July 15, 2005 - 9:47 am
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πŸ˜‰
1/2 of your attention and largely on vacation? πŸ˜‰

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Hans-Peter Rot
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July 15, 2005 - 5:13 pm
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I'm still laregly on vacation as well, but come next Thursday, it's back to the norm. Last week at the Fancy Food Show, I was able to sample the Apurimac Kashaya, and let me just remark that they're even more addictive than the Rio Caribe Kashaya. Very mild, yet it still possesses an alcohol, cheese, and slight banana tone. The Mais (chocolate covered toasted corn) is perhaps a bit more addictive.

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Sebastian
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July 15, 2005 - 11:11 pm
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Yes, thought the toasted corn was interesting. Wouldn't have thought to combine it with chocolate

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Hans-Peter Rot
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July 16, 2005 - 12:12 am
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Corn is naturally sweet anyway, but once toasted, it's nuttier flavors are revealed and complement the chocolate rather well. Either a lot of trial and error occurred or someone knew from the outset of its latent success.

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alex_h
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July 18, 2005 - 10:30 am
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hmm, afer you mentioned the corn i went out and bought some. it was ok, but waaaaay too pricey.

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Hans-Peter Rot
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July 26, 2005 - 2:02 am
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I haven't seen them on the market here yet, so how much do they run?

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alex_h
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July 26, 2005 - 10:05 am
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in italy i saw them for 12 euros. i paid 14.50!!!

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Hans-Peter Rot
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July 26, 2005 - 4:35 pm
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Yeah, that's quite expensive. I don't know if I would spend that kind of money on such a thing, especially on a regular basis. Maybe just every once in a while, or when I become a millionaire.

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alex_h
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July 27, 2005 - 10:20 am
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they were nice enough, but a one-off for me. maybe as a gift...

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Hans-Peter Rot
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July 28, 2005 - 1:19 am
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I'm going through the Kamba line, and so far only Blend 70 and 100% have been tasted. Here are the results:

The 100% is really palatable for a chocolate of this class; very easy on the tongue, even texture-wise, as it doesn't bear the same thickness as other unsweetened chocolates do. The flavor is akin to tart red cherries with peanuts and hazelnuts appearing towards the end, but what really caught my attention was the underlying cheesy/fermented tone, which imo, resembles roasted cacao beans before being processed into chocolate. If a cacao bean could be tasted in a bar, then this would be it. Needless to say, I enjoyed this one immensely.

Blend 70, otoh, for some reason did not tickle my fancy as much. I think perhaps Domori treated the beans a little differently (or used different batches) to produce this bar because there's a distinct dryness at the end which was not experienced in the 100%. Also, the Sambirano component of this chocolate is the most obvious flavor, as tart red cranberries and plums dominate for most of the length. The peanuts and hazelnuts are also stronger, and of course, the cheesy/fermented tone of roasted cacao beans is practically absent. This one also seemed a bit "rough," as the texture was thick, and as aforementioned, dry towards the end. It's still not a bad chocolate, but imo, the 100% surpasses this particular one.

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Hans-Peter Rot
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October 24, 2005 - 8:07 pm
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I finally gave the Liquirizia bar a spin, and my experience is similar to alex's. The licorice is really subtle here and doesn't appear as a noticeable addition until the end when there's a muted kick in the back of the throat. Definitely not the candy-like licorice flavor one is accustomed to. Also, the snap is remarkable and approaches the level of a dark chocolate. It's a nice white chocolate, though, not too sweet and overpowering with the licorice. Overall, well-rounded and an enjoyable alternative to dark chocolate. Definitely worth buying. And I just want to comment on the wonderful packaging here, as the outside colors reflect the bar impeccably. The stunning presentation doesn't lead to a disappointing bar, so in summary, the value of the overall package is superb. I think I'm impressed with this one.

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Hans-Peter Rot
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October 25, 2005 - 9:05 pm
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I just gave the Kamba Latte & Vaniglia bar a test drive (forgot I had these!), and first impression is that of ice cream. The strength of the beans is definitely noticeable here, not only in its mild chocolatiness but in the fruity notes as well. I found pieces of nuts in my bar too, but I didn't actually taste them. Mixed opinions so far, but certainly won't mind further tasting to clarify.

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theovandoesburg
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November 29, 2005 - 12:43 am
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For the past few days, I have been working on one of Domori's organic offerings, the Absolute bar, and I must admit that I was somewhat disappointed; after all the hype, I expected more. I have never posted a comment before, so I can't exactly call upon a vast store of "flavor" terminology, but I will do my best to get across my impressions.

I enjoyed the "mouth feel," finding it refreshing after having ingested slightly grittier chocolates, e.g. Scharffen Berger (82%), Lindt (70%/80%), etc.---I am by no means implying that S.B. & Lindt are on the same level or that S.B. is all that gritty. However, every so often in the Absolute bar, I would come across a piece of shell(?)---organic indeed!

The initial flavor reminded me of green olives(?) and blue cheese(?). I once purchased a bag of organic Venezeulan criollo nibs, that were only fermented, not roasted (http://www.naturalzing.com/cat.....cts_id=309). The similarity in taste between these raw nibs and Domori's finished bar was UNCANNY.

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Hans-Peter Rot
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November 29, 2005 - 2:55 am
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Yes, read my review for that. The "olive" flavor you encountered is what I described as green tree branches, and the bleu cheese is definitely present in just about all of Domori's bars. This is due to minimal processing, something that is perhaps exclusive to Domori. I love it, but sometimes it can be a bit domineering.

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marioh
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February 17, 2006 - 12:14 pm
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Domori has been my favourite for a very long time. But the last bars I bought were really disappointing (and I mean all of them). The Carupano I had was not only disappointing, it was really bad. I even can not describe these worse aromas. On the ISM in Cologne I got some Domori Cru squares and they do not have any aroma at all. The simply taste like chocolate but not in the way I’m used to. I always liked the Rio Caribe most, but the Rio Caribe squares weren’t comparable to the ones I had before. Ok, Domori has varying lots, but this is unbelievable. I really hesitate to buy any of Domori’s products just because I’m afraid that I get another β€œnot so good” lot.
Has anyone of you made comparable experiences, or had I tough luck in the bars?

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Sebastian
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February 17, 2006 - 12:55 pm
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Remember that chocolate is an agricultural product, and as such, is subject to agrictultural changes - rain, temperature, wind, etc - that essentially guarantee the crop this year will be different than the crop next year. Chocolate mfrs do their best to minimize those differences via selection, blending, processing, etc, but at the end of the day, there's only so much you can do. It's the same with wine - i guarantee you that a 2000 chateaux nerf will be different than the 2004 product..

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