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favorite chocolate
August 30, 2004
3:21 pm
alex_h
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my first forage into dark chocolate led me to valrhona and cluizel. i still don't really care too much for cluizel (i didn't in the beginning either, what with starting straight off with 99% ;-)
i continue to test my taste, but sofar no luck in turning it.
valrhona however has become and remained a chocolate i appreciate (although mainly their ampamakia and manjari).
another chocolate i have tried and tried again is starting to grow on me and i quite like it now: rajoles 70%. a good bar in a pinch (and more).
unbeatable: domori. and this is a relatively recent find (thanks much, martin, for this site!).
(btw, has anyone tried domori's cru and can tell me more?)

September 9, 2004
10:19 am
alex_h
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have been trying a couple of bars the last days since they are now easily available in munich.
domori's madagascar is a really nice bar with hints of cashew, but there is something in it (and i think i recall the same taste in their 100%) that puts me off just a little. need to put my finger on it, but am finding it difficult. a slightly "cutting" "chemical" taste...?
puertomar i still like much, but... yesterday i had a go at puertofino after i'd decided a while ago that it just wasn't my thing, too smooth and subtle and all. it took me entirely by surprise! i think i have a new fave! wow! hints of peanut and cherry (?). but just excellent. words fail me.

got back to puro as well and am appreciating it greatly.

September 12, 2004
11:41 pm
Hans-Peter Rot
USA
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One thing that amazes me about Domori is the fact that none of their chocolate tastes flat due to the lack of vanilla. Chocovic's bars taste rather flat, as does Galler's 85%, both of which exclude vanilla. Domori's bars are well rounded, complex, and overall excellent. I haven't had a bar that I found fault with.

September 13, 2004
9:32 am
Polarbear
Tromsø, Norway
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Just tried Chocovic's criollo and trinitario bars. They were slightly stained by bloom, so the taste may not "flow" as it should, but in general: The criollo is very similar to El Rey, a balance of coffee and red fruits. The trinitario is quite similar (Their "manufacturer taste"?), but slightly less fruity and more "choolaty" taste. Not flat bars, but they lack some of the personality I like chocs to have.

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

*** My name is Polarbear and I am a chocoholic...
September 13, 2004
11:47 am
Bernhard
Hamburg, Germany
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Hello all together!
I prefer : 1.Amedei black Tuscany 70%, 2. Rovira Rajoles 70%, 3. El Rey Apamate 73,5%, 4. Bonnat Puerto Cabello 75%, 5. Valrhona Chuao 65%
With Domori I cannot really get in touch with, especially the porcelana is by far too much like winestone!

September 13, 2004
4:56 pm
Hans-Peter Rot
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I didn't particularly care for Chocovic too much, but it is interesting, to say the least. I still like them, but I would eat other bars before choosing Chocovic. I found the Criollo bar (Ocumare 61), to taste a lot of spicy cinnamon with a lovely sweet red fruit/raspberry fruit tone. The Trinitario bar, Guyave, is much better, and is the best bar among the three types (Guaranda being the third, a Forastero). It has an unripe fruit-like flavor, with traces of mango; also, a mild yet distinct grassiness is present that adds interesting flavor. It's slightly more complex than Ocumare, and is a better bar, imo. The overall chocolate flavor is slightly stronger in this one too, but all three of Chocovic's bars taste somewhat mild. While we're on the subject, I wasn't too impressed with the Guaranda, but can one expect from a pure Forastero bar? It had a slight metallic taste in the beginning which gave rise to a woody cinnamon flavor that lasted throughout; slightly sweet and mild citrus undertone towards the end, as well. All bars were a little flat, and I think it's due to the lack of vanilla. The flavors weren't really that well rounded, and vanilla's job is to do exactly that. However, it does seem as if something is missing from these bars.

September 13, 2004
10:09 pm
Masur
Stockholm, Sweden
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Arriba cacao beans from Equador are used to produce Guaranda. This is according to my knowledge the only Forastero type that can classified as first grade cacao. ChocoVic calls theese three bars

quote:

chocolate for tasting:


Further they say:

quote:


You will finally be able to perceive the variety characteristics of three chocolates made only with "pure origin" cocoas, without mixtures.

I think this is a greate effort.

Masur

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
September 14, 2004
1:14 am
Hans-Peter Rot
USA
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It is indeed a great effort and definitely a different and worthwhile taste experience as well. What Chocovic is trying to do is present the natural flavors of the beans, as their web site claims, but the types of beans they used are mainly used for blending. That's all I was trying to point out.

September 15, 2004
2:30 am
Hans-Peter Rot
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Alex, that Puertofino is much better than your initial reactions, right? Well, if I recall correctly you were congested the first time you tried it, so obviously your tastes weren't up to par that day; and I'm glad you have seen the light hehe. Puertofino is so good, words fail me as well. Actually, the entire Chateau like is just too good, if there is such a thing. Puertofino is really quite strong for a 70%, and has woody and caramel flavors throughout. Quite a nice contrast to Puertomar, which is so buttery, both in flavor and in texture; it's almost like eating a milk bar...incredible. Also, the yogurt, sourness, and fruity flavors really add interesting dimensions to the bar. I just tried the Carupano bar (also from Hacienda San Jose), and butter is truly the dominant flavor here. It bursts onto the scene right away then sinks while a twangy fruitiness lingers in the background. Then, the butter emerges again and gradually increases until it hits its peak toward the finish. The twangy fruitiness (similar to a strawberry) gradually strengthens as well, but it disappears before the finish. Butter remains throughout the entire melt and well into the finish. The texture isn't as pasty as other Domori bars either, but it still possesses relatively good texture, comparatively speaking.

What's interesting is that all three Chateau bars and the Carupano bar all have flavors of cream/butter/caramel (not too surprising, I suppose, since they're all grown in Hacienda San Jose), yet they all have other flavors and textures that differentiate themselves from each other. Truly amazing.

September 15, 2004
8:23 am
Polarbear
Tromsø, Norway
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Just tried chocovics three bars, and although they were slightly destroyed by bloom and even some melting (yes, someone has been told!), I was able to taste some characteristics, Agree that the trinitario bar is the best, a good balance of darkness, fruityness and some spice. The foratsero bar is the best I have tried from the bean so far, the characteristic annoying metallic-bitter forastero taste is almost absent.

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

*** My name is Polarbear and I am a chocoholic...
September 15, 2004
9:50 am
alex_h
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monte,

i think you recall correctly. or somewhat. the first time i tried puertofino was during a session where i tried it together with puertomar and porcelana. and in comparison i found it too subtle initially.
the second time i tried it i do think i had a cold or something of the sort, yes. but at the same time i'd tried that awful batch of porcelana.
i now find it is a truly amazing chocolate! i need to get my hands on good porcelana now.
my taste is not as refined as yours and i can't taste all that you do, but am very happy with what i can taste.
would like to get some carupano to try.
have you tried the crus?

September 15, 2004
4:00 pm
Hans-Peter Rot
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Haven't tried the crus, but I plan to eventually, as my current supply of chocolate is dwindling rather quickly. I'm not worried about their availability either because the demad is higher for the Chateau line, so I'm trying to get as much of those as I can. Bad batch of Porcelana? What did it taste like? If you like Puertomar, then try Carupano. The butter in Carupano is so dominant, but it's slightly woodier and not as "milky" as Puertomar. Did you find Puertomar rather milky as well?

September 15, 2004
4:07 pm
Hans-Peter Rot
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Or I could be wrong. After hearing my descriptions of Puertofino and Puertomar, it was suggested to me that my bars were somehow switched because although my descriptions were extremely accurate, they were just reversed. So, what I tasted in Puertomar is what someone else tasted in Puertofino, and vice versa. Strange huh? However, after I did some dearching on this site, just a couple seconds ago, my descriptions were extremely similar to another member's. Somewhere, someone's bars were switched.

September 16, 2004
7:25 am
Hans-Peter Rot
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Polar, that's amazing, because my Guaranda bar had a metallic flavor to it, but it diminished quickly and didn't necessarily "ruin" the rest of the flavors. Overall, the lack of metallic flavor is achieved by over-roasting (although flavors are sacrificed), and Chocovic is definitely an over-roaster, which is actually quite evident. I agree that the bars are "missing something," and that something is vanilla, but it's just a matter of palate adjustment if one wants to acclimate his/her taste to it.

September 16, 2004
8:47 am
Polarbear
Tromsø, Norway
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quote:


Originally posted by Montegrano

Chocovic is definitely an over-roaster, which is actually quite evident. I agree that the bars are "missing something," and that something is vanilla, but it's just a matter of palate adjustment if one wants to acclimate his/her taste to it.


Yes, the slightly burnt taste in Chocovic may be just that - burnt!

In general I think it's OK if vanilla lacks sometimes, because it lets the cocoa itself come through. Most high quality manufacturers balance it quite well, but e.g. Marcolini uses too much vanilla. The taste of his Tahiti vanilla is very distinct and smoetimes dominates over the other tastes.

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

*** My name is Polarbear and I am a chocoholic...
September 16, 2004
9:35 am
alex_h
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thanks for the tip, monte, will try and find carupano.
the bad batch of porcelana tasted like soil to me, the kind you use for potting your plants. at least i think that seems like a good approximation (no, i don't eat potting soil, but the smell of it comes close somehow). it wasn't good, that's for sure. i think lone and martin have had similar experiences with it. just seems to have been a bad batch...
yes, puertomar is like a milk bar to me. one of domori's greater achievements imo is that strong bars have no bitterness. amedei has not gotten as far with this.

September 17, 2004
3:39 am
Hans-Peter Rot
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Yeah, I agreee that Amedei is quite bitter, especially the 70%. It's almost too bitter, so much so, that it becomes too distracting. I don't understand LoneLy's obssession with it (the 70%) hehe [;)]

September 17, 2004
6:23 am
Lone Ly
Oslo, Norway
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Monte, I do not EAT (at least vary rarely) the the 70% - and consequently 'obsessed' is to take it too far ;-) I use it only for cooking, mostly hot chocolate. It is naturally not as versatile for cooking as Valrhona, but in bulk format it is a much better bargain(I know this is not the case in all other countries), and I also find it much more interesting - which I like. I am obsessed with Porcelana, yes - and partly Chuao, too (see the post on prices under the San Jose Hacienda topic). I am also quite hooked on Domori's Puertomar and Puertofino, but I find them incomparable ... Domori is very eatable.

Alex wrote "one of domori's greater achievements imo is that strong bars have no bitterness. amedei has not gotten as far with this." What do you mean by strong bars? I haven't seen Amedei bars stronger than 70%, and I don't think they are bitter. But I agree, Domori is quite impressive - the 100% Ocumare 61 from Hacienda San Jose wasn't bitter at all imo ... Sorry, I just had to tease you guys ... but this time you asked for it! ;-)

"Man cannot live by chocolate alone - but woman can." (Unknown)

"Man cannot live by chocolate alone - but woman can." (Unknown)
September 17, 2004
10:02 am
alex_h
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oh, you two! stop your squabbling ;-)
i don't think amedei's 70 is that bitter, but it and the porcelana both end a bit harsh, whereas domori's puertofino and puertomar have none of this.
i like the 70 because it is a good eating bar and the price is ok. chuao i have to try again, but in the past i have liked porcelana more because of its swirling complexity.
u r right, lone. i don't know what i was talking about when i said strong. but if i take puertofino's 70% and compare them with amedei's porcelana, puertofino comes off much lighter on the tongue.
and now stop talking about domori's 100s! :-P

September 17, 2004
11:37 am
Lone Ly
Oslo, Norway
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quote:


Originally posted by alex_h

oh, you two! stop your squabbling ;-)


Oh, I thought that was why we were here ... ;-)

quote:


and now stop talking about domori's 100s! :-P


Well, just consider it evidence that it was irresistible (ooops, I did it again). Not that I ever thought you didn't believe me ...

"Man cannot live by chocolate alone - but woman can." (Unknown)

"Man cannot live by chocolate alone - but woman can." (Unknown)

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