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Grandes Cacaos
April 13, 2005
7:52 am
green
Trondheim, Norway
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Had a great experience yesterday with my box from Domori [8D]
Ate like a half of each square (shared the rest with my boyfriend).

Since it was my first meating with Domori I have to comment the waxy thing about it, wich i liked a lot! (But it did make me feal “full” real quick.) Also, I have never eaten “so little chocolate” with so much taste, it was wonderfull to sit there and sense the chocolate live its own life in my mouth [:o)]

Last time I tasted different origin chocolates (Amedei), I got a real kick from Madagascar and Ecuador, same thing this time, but Sambirano was different. Have tasted Amedei and Bonnat before, and they both gave me a (rather) similar experience, but this one was more like a candybar! Tasted like cherries and forrest berries, and those foam bananas with chocolate covering!

About the other four: Caranero tasted like bananas to, first, but then it turned into raisin, Esmeraldas like a good hazelnutbutter. Rio Caraibe reminded me of “old man”, tobaccoish, and quite acidy. Sur del Lago was more like fresh baked buns: cardamon and cinnamon, nice and spicy.

All in all, Sambirano was my favourite, then Esmeraldas, Sur del Lago, Caranero and Rio Caraibe. Really looking forward to do another tasting, perhaps with a whole square of each, to get a longer taste [:)]

April 13, 2005
9:26 am
alex_h
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the order of my favorites is the same as yours, just backwards :)

April 13, 2005
4:41 pm
Hans-Peter Rot
USA
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I recommend you taste each Domori cru two squares at a time. As I’ve mentioned in other posts, it’s impossible to experience the full flavor profile of a chocolate with such a small amount, especially 4g (which is half of a square). You’re robbing yourself of the full sensory experience and flavor profile that each chocolate has to offer.

For example, you said that Carenero Superior tastes like bananas. I also detected a tropical fruitiness, but I also tasted other fruits, spices, and even a distinct bleu cheese tone. These are flavors that evolve as the chocolate melts, so obviously a longer length will reveal these flavors. Smaller pieces make the flavors merge together and thus hinder individual nuance detection. I especially urge you to taste Carenero Superior in at least two-square increments because it’s really a unique chocolate altogether.

My order: Carenero Superior, Sur del Lago, Esmeraldas, Sambirano, Rio Caribe

April 13, 2005
5:38 pm
ellie
london, United Kingdom
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Absolutely, it’s a different thing when it fills the mouth. Much more long and complex evolution!Though one square is enough for me. :)
Do find also quite a earthy note in the Carenero, along with quick alcoholic pick. Sur del Lago is also very long and surprising, so many suble changes, my eyes go wider and wider. Quite a bit of herbs, i felt, even went to check against Pralus Venezuela. Esmeraldas is like eating jasmin flowers, – it’s so highly parfumed. And a bit of coffee as well -so elegant… IMHO Rio Caribe has absolutely addictive intoxicating smell, but flavour is a bit too peanutty for me.
My list changes still: Carenero, Esmeraldas ( some days Sur del Lago), Sur del Lago (or Esmeraldas),Rio Caribe, Sambirano

April 13, 2005
5:43 pm
ellie
london, United Kingdom
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And am i imagining smelling bread – bread crust, actually in the Sur del Lago amongst all other stuff?

April 13, 2005
5:54 pm
green
Trondheim, Norway
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Thanks for the tips folks! I suspected it was so my self, (I also read on Domoris webpage that 8g is ideall), but it was late in the evening, I had eaten a lot of food not too long ago, and I was tired. I just really felt like chocolate, and according to my eatingplan it was a good time to do it. But after eating 20g (5*4g) I was full. So as to not spoil any chocolate I decided to do this, and save the rest for a better occasion. And now I know a little more about what to expect, so I think maybe (if I keep my mind open) that the next time will be even better.

April 13, 2005
7:45 pm
alex_h
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well, i guess if u share chocolate in good company a little can go a long way :)

April 13, 2005
11:51 pm
Hans-Peter Rot
USA
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Hey, there’s nothing wrong with that. Sometimes at the end of a meal, I want a little piece of chocolate just to feel “complete.” That’s why I have some munching chocolate to satisfy a slight craving. However, as you know, in a proper tasting much larger pieces are required [:D]

July 4, 2006
8:04 pm
Chrissie
Edinburgh, United Kingdom
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The box I got must be different since the esmeraldas was replaced by an arriba also from Ecuador. Mind you, this is a year later than the original post (better late than never[:)]).

My order: Carenero, Rio Caribe, Sur del Lago, Sambirano, Arriba

July 5, 2006
10:08 am
alex_h
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hi chrissie,

i think domori has renamed the esmeraldas and now calls it arriba.

July 6, 2006
10:18 pm
Martin Christy
London, United Kingdom
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They still make Esmeraldas I think, if only as couverture. It’s Ecuador but different beans to Arriba – and a quite different flavour I would say.

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

Martin Christy Editor www.seventypercent.com
July 7, 2006
12:51 pm
alex_h
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ok, but i’m confused. i thought the only forastero domori uses is arriba/nacional. (is there a difference between the two?)
what is the difference between arriba and esmeraldas?

July 9, 2006
11:40 am
Domenico
Budapest, Hungary
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December 12, 2005
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Using the search engine of the site there was some really interesting info on this Esmeralda-Arriba question. Some folks tell the taste is really different. I myself am lost again in this Bermuda-like triangle of Nacional-Arriba-Esmeralda isles of the Forastero Ocean. Would be glad to see clearly again…

July 10, 2006
6:16 pm
Martin Christy
London, United Kingdom
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I’m looking what’s going on with Domori Esmeraldas / Arriba – but if you look in the couverture section of their site, you will still see Esmeraldas listed.

I can say though that Arriba is a type of Nacional and there are other Nacionals than Arriba. (Though I am sure it is not as clear cut as that, with a lot of misleading activity going on – e.g. imports from Peru or machines that make plain forastero beans look like Arriba beans.)

I would agree the taste is different.

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

Martin Christy Editor www.seventypercent.com