3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.

The forum will be back with a faster, simplified and up to date website in the next two months.

Please consider registering
guest

Log In

Lost password?
Advanced Search:

— Forum Scope —



— Match —



— Forum Options —




Wildcard usage:
*  matches any number of characters    %  matches exactly one character

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

The forums are currently locked and only available for read only access
Topic RSS
favorite chocolate
November 18, 2004
7:04 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
101

could be. they didn’t have it when we were there, but they might have said it was temporarily out. give ‘em a call. they usually don’t answer emails.

December 6, 2004
3:02 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
102

my faves have changed little. still almost entirely domori (the usual: chateau series, madagascar, the crus), if not exclusively. but the winner right now is definitively:

seventypercent.com’s rio caribe!!

wow! what a bar.

January 17, 2005
9:59 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
103

have to take what i said about bonnat’s 100% back. seems there was a mix up of labels :( the last bonnat 100 i tried was as strong as any other. not that it was bad.

favorite chocolate? domori, domori, domori ;)

May 19, 2005
6:08 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
104

er, puertomar… ;)

May 19, 2005
11:13 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline
105

Puertomar, eh? Definitely a good one. Domori’s Porcelana has fallen off my favorite’s list due to the extremely unpleasant plastic ashiness of recent batches. Now I know what Lonely meant by “diesel.” I can definitely see how she interpreted that flavor as such. It’s one of the most undesirable flavors I’ve detected in a chocolate so far, and indeed, it’s quite a shame that this chocolate has plummeted from divine greatness to utter mediocrity.

On a more pleasant note, however, Guittard’s Sur del Lago has replaced the vacancy Domori’s Porcelana left. And I’m liking Carupano a lot more too. It’s rare for me to crave a certain chocolate after consuming several bars of it, but if I do, it’s a sure sign of favortism [:)]

So here is an update for those curious souls:

Cluizel Los Ancones
Amedei Chuao
Guittard Sur del Lago
Domori Carenero Superior
Scharffen Berger Cuyagua
Cluizel Amer Brut 72%
Domori Carupano
Amedei Porcelana
Valrhona Gran Couva

May 20, 2005
9:06 am
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
106

yup, puertomar! :D
all the way.
i wonder if anyone has ever written domori about their porcelana…

May 20, 2005
2:45 pm
Martin Christy
London, United Kingdom
Member
Forum Posts: 614
Member Since:
July 31, 2006
Offline
107

I felt it my duty to go get a bar from stock right away! I can see it could be described as “ash”, maybe there are a few odd over-roast or spoiled beans in there? I don’t really get plastic, though I’ve had the ‘diesel’ note before. Also there is now quite a bite at the back of the throat.

It is different, but I don’t rate it any less than I always have – this is the cream of Domori’s “wax” melt that you either love or hate. A few seconds in I still get something incredible happening, cream beyond cream – a world away from a Valrhona or Cluizel bar, but it still does it for me …

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

Martin Christy Editor www.seventypercent.com
May 20, 2005
3:31 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
108

you find valrhona and cluizel creamier than domori?!

May 20, 2005
4:07 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline
109

I think Martin meant that Domori is creamier than Valrhona and Cluizel. And I can definitely see this with the Chateau line, however, I think some of the other chocolate is a bit thicker and possessive of a subtle and complementary creaminess. For example, the crus and 75 line are thicker, imo, but the creaminess isn’t as evident as the Chateau line, of course. Don’t get me wrong, the creaminess IS there, but I’m just stating that it’s present at varying levels across the different lines.

The off-flavor (plastic) I tasted in Porcelana is definitely open to interpretation, and I think the important thing is not necessarily the label of the flavor but the presence of it. That’s why I said I could understand how Lonely interpreted it as diesel. It’s definitely not supposed to be there and is indeed a horrid flavor.

May 20, 2005
8:36 pm
marioh
Bonn, Germany
Member
Forum Posts: 105
Member Since:
January 28, 2005
Offline
110

I find it very difficult to give a specific order of the bars I like. I can give you my number one and a lot for number two. The last lot of

Domori Porcelana

I had is/was really the best chocolate I have ever tasted (to be honest the new Porcelana bars I have bought aren’t that good [:(!], but I sure that will chance again [:p]).

There are quite a lot of bars I would put on the second place. These are

Amedei Chuao (which raised a lot in the last weeks)
Amedei Ecuador
Amedei Porcelana
Amedei Tavoletta 70%
Domori Carupano
Domori Sambirano
Domori Rio Caribe
Domori Puertomar
Domori Puertofino
Pralus Madagascar
Pralus Vanuatu

May 21, 2005
2:33 am
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline
111

Alex, I recall your initial impression of Bonnat’s 100% as mild, but later bars were much more assertive and intense. I just had my first taste of this chocolate, and it almost floored me. I would regard this chocolate as more of an experience than anything else. Words escape me right now to describe this chocolate! Several things that make this such a unique chocolate, imo, are the intense tartness combined with the thick texture. The tartness is EXTREME, and I actually had to pucker my mouth. In so doing, the thick texture acted almost as a glue and seemed to intensify the whole experience! It was actually quite exciting, and I can honestly say that only a hanfdul of other chocolates have had this kind of lasting impression on me (i.e. very memorable and pleasurable experiences). This is an addictive chocolate. Other chocolates that astounded me were, of course, Los Ancones, Amedei Chuao, and Guittard Sur del Lago, the top three on my list. Maybe I need to venerate Bonnat 100% to the #4 slot.

May 21, 2005
12:23 pm
Martin Christy
London, United Kingdom
Member
Forum Posts: 614
Member Since:
July 31, 2006
Offline
112

Now you know how I feel about Domori Porcelana!

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

Martin Christy Editor www.seventypercent.com
May 21, 2005
2:27 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline
113

Yes, Martin, my first encounters with Domori’s Porcelana were quite similar (pleasurable), but due to the mediocrity of recent batches, I cannot rely on this chocolate to satisfy that sensation.

May 22, 2005
5:21 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline
114

monte,
did the bar taste like a seventy (or 75) to you? the first i tried was so sweet it must have been something else, i.e., wrong wrapper. or was it more in the range of your 100s?

question> does domori deodorize their cocoa butter?

i’ve just had a puertomar and while it is a great bar i think chateaux are too subtle for my tongue.

the last bars i’ve had and liked? valrho’s guanaja and domori’s peperoncino.

May 22, 2005
8:31 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline
115

No, the Bonnat 100% tasted very much like a 100%.

I doubt Domori deodorizes their cocoa butter. In fact, I doubt anyone does this, in part because there’s basically no reason to do so. Deodorization is a process that’s applied to cocoa butter in order to achieve a uniform and neutral flavor. This removes all undesirable flavors from even the poorest quality of beans, which thereby allows for anyone to use any cocoa butter from any kind of bean for any purpose. Additionally, cocoa butter doesn’t even impart its own flavor onto the chocolate either, so deodorizing is pointless. El Rey deodorizes the cocoa butter for their Icoa bar for obvious reasons.

May 22, 2005
11:19 pm
Sebastian
Member
Forum Posts: 430
Member Since:
September 30, 2004
Offline
116

Lots of folks are going to be using deodorized butters. Most of the folks you discuss here don’t have the capabilities of producing their own butters, and as such, buy them (if they’re not making powder, they’re not making butter…). Since not a lot of folks make cocoa powder out of the rare beans (when’s the last time you saw a puertomar cocoa powder?), they’re buying their butter. Cocoa butter most definately does impact flavor, and can do so a great deal. Depends on the butter. Folks aren’t deodorizing just because they like to spend money, it’s a purposeful step in the process. Deodorizing doesn’t make all butters taste the same, but it does help to level the playing field a bit.

May 22, 2005
11:44 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline
117

Oh man, I made a big mistake. I got a little ahead of myself by thinking about El Rey the whole time I typed that! All cocoa butter IS deodorized, whereas El Rey’s is NOT. Man, I contradicted myself big time in that last post…and I can’t believe I didn’t catch it! It’s painfully obvious when I read each contradictory sentence [:0]

May 23, 2005
12:58 am
Sebastian
Member
Forum Posts: 430
Member Since:
September 30, 2004
Offline
118

I wouldn’t say that all butter is deodorized, as some producers are going to be using undeodorized butters (they are available for purchase), but, generally speaking, butters are likely to be deodorized 8-)

May 23, 2005
5:38 am
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline
119

Yeah, most manufacturers deodorize it to produce a relatively neutral and consistent flavor, especially when poorer quality beans are used. As you can tell, I obviously goofed up in that post. Glad you caught me [;)]

May 23, 2005
10:26 am
ellie
london, United Kingdom
Member
Forum Posts: 308
Member Since:
March 17, 2005
Offline
120

Are we aloud flovoured chocolates in the list, or have to be purists? There are some chili ones i seem to anable to resist…