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favorite chocolate
May 23, 2005
12:45 pm
alex_h
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ellie, anything u like i’d say. one of my faves is domori’s peperoncino and it’s got chili in it too.

so, monte, sebastian, you’d say domori deodorizes, is that right?

May 23, 2005
1:08 pm
Sebastian
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No, didn’t say that 8-) I can’t give you specifics on any one company, but was generally pointing out that most of those producers discussed here aren’t making their own cocoa butter, and as such are buying it. Most purchased CCB has been deodorized, although there is a small amount available that is natural. It follows then, that generally speaking, most producers will be using deodorized butters as they can’t control the sourcing of them.

May 23, 2005
3:26 pm
alex_h
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ok, i see. thanks, sebastian

July 4, 2006
7:32 pm
Chrissie
Edinburgh, United Kingdom
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Time to update the favourites lists!

I’d love to find out everyones current favourites. I’m quite new to the world of fine chocolate but here’s a list of the stuff I have tried that I particularly like at the moment (not in order of preference)

Amedei Porcelena
Amedei Chuao
Amedei 66%
Cluizel Maralumi
Cluizel Mangaro
Cluizel Los Ancones
Domori Carenero Superior
Domori Rio Caribe
Valrhona Ampamakia

July 5, 2006
12:28 am
Eshra
Southgate, USA
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Indeed, I think an update is in order.

Some of my current favourites in no particular order:

Amedei Chuao (whose list does this not appear on?)
Pralus Java (one of Pralus’ most complex offerings — I reviewed it).
Amedei 70% (I don’t understand those who say this is aggressive.)
Pralus Trinidad (my latest muse — strong stuff).
Domori Madagascar (one of Domori’s greatest — read my review).
Amedei Porcelana (when I can get some…lol).
Grenada Chocolate Company 71% (very underrated and complex chocolate).

July 5, 2006
12:43 pm
alex_h
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ok, here’re mine (short list):

valrhona – guanaja
domori – blend no. 1
amedei – toscano blond

July 5, 2006
2:45 pm
Alan
Columbia, MO, USA
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There are a lot. Some are (not in order):

Valrhona Porcelana
Amedei Chuao
Domori Puertomar
Amedei 9
Valrhona Gran Couva
Amedei Porcelana
Domori Puertofino
Pralus Java
Michel Cluizel Maralumi
Valrhona Ampamakia
Domori Chacao Absolute
Devries Costa Rican

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
July 5, 2006
3:16 pm
Chrissie
Edinburgh, United Kingdom
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Oh Alex, is the toscano blond good? Was thinking of trying it and the toscano red myself but I’m a bit put off by the price: £3.95 for a 50g bar. As you can see from my list though I do love fruity chocolate. Do you think it’s worth it?

July 5, 2006
3:20 pm
ellie
london, United Kingdom
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We are having the heat wave, so that’s the recent list -

Pralus Fortissimo
Laurent Gerbaud with Persian cranberries
Domori Sur de Lago
Domori Rio Caribe
Domori 100% (75gr)

July 6, 2006
8:48 am
alex_h
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chrissie,
in this case, i’d say go for it. i’m sure you’ll love the red bar, but blond is the one for me (love it!). the fruitiness comes through better in red, but the fruit in blond complements the chocolate better. both go good in warm weather imo, but they are expensive, so beware! once you try you will want to go back for more ,)

July 6, 2006
8:50 am
alex_h
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i forgot to mention one other current fave:
rovira’s 80% ‘sauvage’ bar by corallo

July 7, 2006
4:21 pm
marioh
Bonn, Germany
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In the last time I became a great Amedei fan. So nearly all my current favourite bars are Amedei bars.
Here the list (not ordered):

Amedei “9″
Amedei Tavoletta 70%
Amedei Venezuela
Amedei Madagascar
Amedei Chuao
Amedei Porcelana
Valrhona Porcelana del Pedregal

Yes, I know, the Porcelana del Pedregal is much too expensive. Nevertheless I personally find it fantastic. This chocolate is the smoothest one I have ever tasted. It’s like having nothing in the mouth (except aroma).
My absolute favourite (at the moment) is the “9″, the Chuao content makes this an amazing chocolate.
The Chuao is simply a great chocolate (so I was not sad about loosing the Valrhona version…) I made some unbelievable fantastic truffles from the Chuao couverture, which, of course, comes from the quality of chocolate and not from my experience in praline making (as truffles are not so difficult to make). But I could kill for that ones. It seems to be quite fashionable to love the Chuao (as mentioned before), but I believe it comes from the quality of chocolate and not from the quality of marketing.
I used to be a great fan of Domori. But as I was disappointed several times it’s quite a long time ago that I made a complete Domori tasting. But in order to emphases that I believe that Domori makes really good chocolate, here my favourite Domori’s (before that disappointments [:)] ): Rio Caribe, Porcelana, Sambirano, Blend No.1, Kamba Blend 70, Chacao Absolute (from which I have some pieces from a fantastic lot left).

July 8, 2006
7:49 pm
t.fadrus
Austria
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After a long time of lurking (what a creepy word) I started posting recently and I think this is a great opportunity to introduce myself.

So here goes my list:

Domori Puertomar (intensive experience, i like a challenging chocolate)
Pralus Java (a firework for all your senses)
Valrhona Guanaja (still on my list, despite the bad word it got recently)
Valrhona Ampamakia 2005 (acidity done right)
Amedei Chuao (what else)
Domori Blend No.1 (as i said i like strong chocolate)
Domori Sambirano (my first encounter with a domori, been hooked since)
Pralus Vanuatu (love it or hate it)
Coppeneur Java 62% Milk Chocolate (if milk at all, this is it for me)
Domori Sur del Lago (i tell you i taste poppy seed in there)

www.schokologie.com << visit my blog
July 19, 2006
8:25 pm
Chrissie
Edinburgh, United Kingdom
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Just want to add a couple more chocs to my favourites list:

Domori Hot chocolate esmeraldas sticks
Seventypercent forum blend No 1
Valrhona Gran Couva 2005 (when I first tried it I thought Ampamakia came out a little ahead but the second time I realised Gran Couva is very special too)

I’ve not tried the Domori Hot chocolate sticks as hot choc yet, too warm at the moment! Agree with Martin though that it’s a gorgeous chocolate for eating too and it works out a little less expensive than most other Domori chocolate, Bonus!

July 25, 2006
4:38 am
sbbulldog
Santa Barbara, USA
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I’m new to posting here, so please bear with me. I have tried many that you have detailed. Here are just three that may be obscure, but I think, worth hunting.

First, Fevre´, from Rechuiti, in San Francisco
Second, Chile Variado Bar, From Moonstruck Chocolate in Portland, OR
and also any Cacao Sampaka but especially
Grenada 71% Cacao, Chocolate Negro.

In matters of taste, let there be no dispute

In matters of taste, let there be no dispute
July 25, 2006
8:48 am
alex_h
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i rediscovered a few of domori’s bars recently after having kept away for a while because i didn’t like the taste.
seems like everything tastes better now: arriba, carupano, sambirano, you name it.
i was particularly surprised by arriba, which i had grown to dislike. i do have a creeping suspicion, however, that some of the squares i have tasted might be mislabeled…

July 25, 2006
12:46 pm
ellie
london, United Kingdom
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Thats right, and I’ve mistrusted my taste when I felt the same evolving of Domori bars!
I try now to put aside few bars, and while shops still have the same butch, go on comparing it.
Do you suppose they “evolve” more then others because they must be fresher, less “interfered with”?

July 25, 2006
1:29 pm
alex_h
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what do you mean by “evolve”, ellie? do you keep the bars to let the taste develop?
i can only say that up until recently i felt the quality of domori chocolate had slipped.
thank heavens that is apparently no longer the case :)

July 31, 2006
1:55 pm
alex_h
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current absolute fave:

domori rio caribe 100%

(but for some reason the 8g square is far superior in taste to the 75g bar)

August 6, 2006
6:52 pm
signedjoanne
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my top five:

1. Kinder Bueno
2. Cadburys Double Decker (heated in the microwave for 10 seconds so the squishy stuff expands)
3. The old “Secret” bars
4. Kenco Blend No. 1 (75%)
5. Cadburys Caramel- with 1 hazelnut per section (they are bigger than the standard caramel bars.) mmmm