October 10, 2003
I’m going to do some serious chocolate shopping this summer and I wonder if you guys could help me out. My knowledge of the various bars from Domori, El Rey, Enric Rovira, Dolfin, Venchi is somewhat weak. Are there any bars of these brands (ie. brands except Slitti, Amedei, Michel Cluizel, Valrhona, Bonnat) YOU think I should not miss out? I know for sure that taste is like a particular body part and I won’t scold anyone if it turns out I don’t love your darlings.
April 29, 2004
i wouldn’t miss the following (even though i think you know them by now):
domori’s puertomar, puertofino, green, 100% and latte sal (all to be had at in’t veld)
venchi’s 85% cuor di cacao
leysieffer’s madagaskar 72% and cuba 70% and salzschokolade (milk)
happy travels (and take a good cooler with you)
August 1, 2006
El Rey: Icoa white chocolate; it’s the best white chocolate in the
world. Compare Gran Saman (70%) to their Apamate (73.5%). Gran Saman is noticably stronger (and grittier) due to the difference in cocoa butter. It’s quite interesting and worth the time and money.
Cuba Venchi: gianduja, which is also the best gianduja in the world. The 85% is extremely mild for its cocoa content and has a cold feel.
Dolfin: 88% is good for a comparison to Venchi’s 85%
April 29, 2004
November 10, 2003
an interesting link
Having tasted both the gianduja and the chocolate i can testify to the quality
May 16, 2004
I’d cast another big vote for Cuba Venchi’s gianduja. That was the first thing from my recent Chocosphere order to disappear.
I like basically anything from Domori. To pick a few, I’d also go with Puertomar, Puertofino, and 100%, as well as the Caranella (60% with nibs). An interesting taste test can be made between Domori’s Carenero Superior (only available in tiny 8g squares and in 500g couverture slabs, I think) and El Rey’s bars (which are also Carenero Superior), if you can get over the drastic texture difference.
I’ve found some of Dolfin’s flavored bars to be tasty, but nothing to write home about.