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domori's new bars
February 17, 2006
3:43 pm
marioh
Bonn, Germany
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Ok, that’s quite clear and I never doubted that point. But it’s really frustrating if you have a bar that’s like ambrosia and the next is not half as good. I always liked the way Domori processes its beans, but if it ends like this, I’m not sure whether I like it anymore. All other producers do not have such dramatic chances. I can imagine that is just because of the way they produce (larger lots, better possibilities to prevent that the chances can be recognized by the customer). That’s the way Domori is, not like any other, kind of fanatic. Nevertheless in the future I will think twice whether I buy a bar or not. I hope lots are getting better again [:)]

February 17, 2006
3:54 pm
ellie
london, United Kingdom
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I suppose I've been lucky so far, then... You'd have to tell us all the dates on the chocs, Mario - better to know.

February 17, 2006
6:44 pm
Sebastian
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The same thing will happen selectively to other producers next year. Plus, Chaves isn't making things very easy for any of these companies.

February 17, 2006
7:43 pm
ellie
london, United Kingdom
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Sebastian, what's coming?

February 17, 2006
9:02 pm
Sebastian
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What do you mean?

February 17, 2006
10:18 pm
ellie
london, United Kingdom
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"The same thing will happen selectively to other producers next year."?

February 18, 2006
2:12 am
Sebastian
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Just meant to say that last year you loved domori's product, this year the crop had changed noticeably and you don't prefer it as much as you had. You're currently leaning towards amedei, but amedei's product isn't likely to be the same next year as it is this year. It's a fluid buisness, with ebbs and flows. To be honest it's one of the things I like about it, the experiences change over time. Significant growing regions of Venezuela had horrible problems with rain this year, which will affect greatly the output of crops as well as the availability. Political issues are likely to be more intense in the coming years than they have historically been, which may likely affect the ability of foreign (non venezuelan) entitites to do business in the same way as they historically have. What's coming? Wish my crystal ball was working better. Best prediction I can give is that you'll continue to see many, many very good chocolates. Most of them will be different than they were the previous year.

March 16, 2006
4:29 pm
alex_h
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i have been very disappointed with domori of late as well. some of the choc (esmeraldas specifically) tastes so bad it makes me gag, literally. i've heard this from friends too. but the batches we get here in germany might be different from others, who knows. on the other hand, the last castelain arriba bar i had had a similar taste
still, i am not happy. (though domori did send me a big box full of treats and a signed xmas card when i wrote a letter of complaint :D

any news on whether domori is still going to produce a guasare chocolate? or when the 100% cru bars might be available?

May 3, 2006
1:53 pm
Eshra
Southgate, USA
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What is this guasare chocolate?

May 3, 2006
2:25 pm
alex_h
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i wish i knew this guasare chocolate! i don't think it exists (at least not on the market). but the story is: domori's previous website listed a guasare chocolate that would be available in 2006 as part of domori's san jose series.
the new website speaks of guasare but does not imply a new product.

you probably know guasare is a criollo. i read about it in maricel presilla's book.

May 4, 2006
12:23 pm
alex_h
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here's a link with some info on domori's [url="http://www.domori.com/index.php?app=domori&domoriID=6ef4932dfa6d02d98d7a30f1456ae48d&lng_code=eng&mod=chapters_explorer&chapter_id=15&page_id=113"]hacienda san jose project[/url]. not much, but that's all they have on guasare i think.

May 9, 2006
5:39 pm
harry
London
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Has anyone tried Domori's blend 60? Yuk! It makes me want to spit it out, which i have done on most of the occasions i've tried to give it another go. What flavour can I taste, banana? what ever it is it's rough.
Quick question which is totally unrelated. I mailed Domori the other day to find out teh Cocoa butter content of their 75% Couvertures as i want to make better Ganaches with them and wanted an exact figure. They said the had 18% Cocoa butter. Surely this isn't right.
Could someone give me any idea what it might be or what other Couverture Cocoa better percentages are?

May 10, 2006
10:48 am
alex_h
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blend 60? do you mean 70? if so, i have on occasion felt the same urge as you. my last try of the bar was much better however. i assume that the arriba part of the bar was responsible for the bad taste. why it is so i cannot say. maybe someone else can say more about what might be wrong with the current arriba crop.

i don't know how much cocoa butter is really in the couvertures, but maybe domori didn't count the cocoa butter occuring in the beans used, but simply added 18% to that amount. just guessing.

May 10, 2006
10:54 am
alex_h
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ok, i see what you mean with blend 60. you mean the couverture.
i was talking about the kamba blend 70, but maybe what i said about the arriba applies here too...

the website of domori's german distributer says the couvertures (not including milk and white) have 47% cocoa butter.

May 11, 2006
11:29 am
alex_h
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just heard from domori:
"this year we don't offer new cacao varieties. In 2008 will be ready the Chuao, but the Guasare will be the last variety which will be available.
In September we will present our new products for the fall season
2006/2007."

July 14, 2006
9:30 am
alex_h
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this might not be news to all (especially monte and seneca), but domori's got some new stuff out. i think seneca mentioned it somewhere else here, so please forgive me for repeating.
the news:

the cru 75g series are being complemented by sambirano and rio caribe superior bars in 70%
and each of the resulting six cru 75g bars are now available in 100%.
as if that weren't enough, kashaya is now also available in all six.

that's what i know for certain.
there's now supposed to be a 70% bar with salt and another bar with vanilla, but my info on this is sketchy.

sofar i've tried the sambirano and sur del lago in 100% and the high percentage suits both well. specifically the sur del lago benefits from being free of sugar. you can tell it's 100%, but it is the lightest 100 i've tried yet.

aside: my disappointment with domori of late is fast becoming a thing of the past. the last bars i've tried (carupano, puertomar, blend no. 1) are all back up to speed and tasting as good as ever.

July 21, 2006
9:03 am
alex_h
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have tried some of the new stuff:

- of the 100% cru, rio caribe is my favorite. amazing! the percentage suits rio caribe well. sur del lago is second favorite.

- the vanilla bar is part of the black line and is 65% sambirano cacao with bourbon vanilla. strong competition for ampamakia. excellent bar!

that's it for now. more later...

July 27, 2006
9:20 am
alex_h
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i went and bought the new rio caribe 100% a few days ago and it doesn't taste as good as the 8g cru. i had the same thing happen the other way around with the sur del lago.
can anyone say what the cause might be?

July 28, 2006
7:15 am
Hans-Peter Rot
USA
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I had a similar experience with the Ocumare 67 70% and 100%. The former was more than just edible but quite delicious; and when I tried the latter, I found that the lack of sugar was perhaps not so much a positive aspect of that chocolate.

Also, with the Chacao line, I found the Puro bar practically inedible while Absolute 70% was near revelatory. Again, I suspect the sugar rounds out certain flavors, hides others, and generally makes bitter foods much more palatable. This is, after all, a common usage of sugar anyway.

July 28, 2006
9:30 am
alex_h
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no, no, no, monte, you misunderstood. i mean that the 8g 100% rio caribe square tastes completely different from the the 75g 100% rio caribe bar.

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