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8:24 am
July 16, 2004
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alex_h
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posts 1170
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technically not chocolate, but it kicks!
went to my local domori supplier yesterday and as a treat for buying so much (once again ;-) they let me have a taste. they don’t stock kashaya yet, but will hopefully soon.
kashaya is (are?) cocoa beans from domori. and taste wonderful! they don’t go bad as quick and are not as sensitive as chocolate. and imo are much better than 100% bars. raves all round!
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7:38 pm
July 16, 2004
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Martin Christy
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London, United Kingdom
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posts 614
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Have to agree with you there Alex – and they’ve gone down pretty well at tastings too. Also ideal for the summer – there is no storage issue (Gianluca Franzoni told me this personally!)
We should have them in the shop for our autumn re-stock.
Martin Christy
Editor
http://www.seventypercent.com
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Martin Christy
Editor
www.seventypercent.com
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1:07 pm
July 20, 2004
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alex_h
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posts 1170
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:-D
can’t wait to get my hands on more!
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2:14 pm
July 21, 2004
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Hans-Peter Rot
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USA
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posts 1462
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Has anyone tried El Rey’s cocoa nibs? I heard they’re really good, even better than Scharffen Berger’s. I would love to buy a bag and munch on them like peanuts.
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10:29 am
September 8, 2004
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alex_h
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posts 1170
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tried this yesterday: take a dried date (californian), remove the pit and replace that with a bean of kashaya. nice, but not to be overdone…
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1:27 pm
September 8, 2004
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Lone Ly
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Oslo, Norway
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posts 397
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I can easily picture you’re replacing the date pits with kashaya beans [8)] … but from where did you get the idea? Find it kind of cute [:D]
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“Man cannot live by chocolate alone – but woman can.” (Unknown)
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1:36 pm
September 8, 2004
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alex_h
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posts 1170
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:-P actually i just took out the pit and had a date with a bean (no pun :-) and did not really replace the pit.
i like dates and i figured they might go well together…
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11:41 am
November 8, 2004
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alex_h
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posts 1170
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does anyone know what kind of beans domori uses for kashaya? i assume criollo, but are they ocumare or what? not that the name would really mean anything to me ;-) but if they were, say ocumare 61, i would know that this is the stuff my puertomar is made of.
that brings me to the question: what does ocumare stand for? and the number (61, 67, 77)?
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12:20 pm
November 8, 2004
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legodude
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Norway
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posts 161
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Ocumare is a valley on the central coast of Venezuela, and just like Chuao and Choroni which also are valleys, they have become cacao names. The cacao from these valleys are not as pure as when they were famous and the cacao got its name. Ocumare 61, 67 and 77 are different clones of Ocumare cacao. There are about 13000 different cacaos in the cacaogen database. You must get your hands on that book “The New Taste of Chocolate”, and maybe then you wouldn`t soon have 400 posts..
“I`ve got lots of friends in San José. Do you know the way to San José?”
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“I`ve got lots of friends in San José. Do you know the way to San José?”
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1:34 pm
November 8, 2004
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alex_h
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posts 1170
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thanks for the info, lego.
i haven’t gotten my hands on the book yet and i imagine that many of my questions will be answered there.
do you think 400 are too many?
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1:38 pm
November 8, 2004
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legodude
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Norway
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posts 161
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Not at all, Alex. Keep posting!
“I`ve got lots of friends in San José. Do you know the way to San José?”
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“I`ve got lots of friends in San José. Do you know the way to San José?”
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2:18 pm
November 8, 2004
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alex_h
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posts 1170
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oh, ok. i wasn’t sure how to read your message?
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1:15 pm
December 21, 2004
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alex_h
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posts 1170
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so, i am still curious as to what type of bean goes into the kashaya box. anyone?
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1:10 am
March 23, 2005
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cocoapuro
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posts 10
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Also, how do they get the shell off the bean so neatly? Cool.
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12:24 am
March 30, 2005
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ellie
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london, United Kingdom
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posts 308
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Is it the same stuff they keep giving “on the house” at Valrhona Harvey Nickols and Pierre Marcolini? Only has a shell, easily removed. Ordered some from organic food store, as a “raw nibs” from Ecuador,waiting to come. Can one taste a difference from roast and fermentation ( and origin?) at this stage, one bean of cocoa?
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9:13 pm
April 18, 2005
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Masur
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Stockholm, Sweden
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posts 592
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Going into full scale production with kashaya was demanding for Domori. They had to invent a new machine.
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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8:18 am
April 19, 2005
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alex_h
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posts 1170
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tell us more, masur! where do u get your info?
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1:00 pm
April 19, 2005
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Masur
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Stockholm, Sweden
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posts 592
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I bought Kashaya in a chocolate shop a few days ago and met the owner afterwards. Someone at Domori in Italy told my source. I might tell you more in our weekly chat.
Later when it’s warmer will try Kashaya.
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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6:00 pm
April 20, 2005
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DeathByDomori
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USA
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New Member
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posts 1
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I just received 2 boxes of Kashaya and I love them. The smell when you open the box! Buttery, but definately unsweetened. The crunch is unexpected (for me anyway). I was expecting coffee bean texture, but this is a soft-crunch/crumble. Oh god…I need another…gotta go!
I’m telling you…in Heaven, God is wearing pajamas and eatin’ chocolate!
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“I’m telling you…in Heaven, God is wearing pajamas and eatin’ chocolate!”
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6:34 pm
April 20, 2005
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Hans-Peter Rot
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USA
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posts 1462
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That shouldn’t be too surprising considering that cacao is comprised of approximately 45-55% fat.
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