A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





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

Register Lost password?
sp_Feed sp_TopicIcon
Single origin, blends and the Porcelana craze
Avatar
legodude
Norway
Member
Members
Forum Posts: 161
Member Since:
May 21, 2004
sp_UserOfflineSmall Offline
1
November 2, 2004 - 9:30 pm
sp_Permalink sp_Print

I was reading in the splendid book "The New Taste of Chocolate" by Maricel E. Presilla, and I felt tasting/eating some chocolate with the reading. Had the Porcelanas from Amedei, Domori and Marcolini. I must admit that I am not a huge fan of the porcelana even if is the "pinnacle of criollos". I am more fond of fruity blends like Scharffen Berger or creamy/dairy ocumare 61/67 from Domori.

"I`ve got lots of friends in San José. Do you know the way to San José?"
Avatar
alex_h
Member
Members
Forum Posts: 1170
Member Since:
April 29, 2004
sp_UserOfflineSmall Offline
2
November 3, 2004 - 10:30 am
sp_Permalink sp_Print

i hope to get that book soon. had a look at it yesterday and it looks informative to say the least.
i prefer ocumare to porcelana as well. it just so happens that i tried domori's porcelana yesterday and today and liked it more than the last couple of times. suffering from allergies at the moment though, but i could tell it was definitely not as bad as some domori porcelana i've had.

speaking of origin bars: i am now trying cluizel's maralumi. very impressed though i am not usually a cluizel fan. reminds me of a mix between valrhona's ampamakia and amedei's raisin taste with a bit of caramel. nice nice nice.

Avatar
Masur
Stockholm, Sweden
Member
Members
Forum Posts: 592
Member Since:
August 6, 2006
sp_UserOfflineSmall Offline
3
November 3, 2004 - 12:25 pm
sp_Permalink sp_Print

I tasted Marcolinis Porcelana this morning. I like it better and better. It could be a good idea comparing it with Domori and Amedei while reading the book.

"Porcelana: The Holy Grail of Pure Criollos" (Marieel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
Avatar
legodude
Norway
Member
Members
Forum Posts: 161
Member Since:
May 21, 2004
sp_UserOfflineSmall Offline
4
November 3, 2004 - 2:40 pm
sp_Permalink sp_Print

The book is good, and very in dept when it comes to different cacaos and crossings/hybrids. You might want to check out the International Cocoa Organisation pages. http://www.icco.org. there you can find info of different cacaos, prices, projects and the worldwide production.

"I`ve got lots of friends in San José. Do you know the way to San José?"
Avatar
alex_h
Member
Members
Forum Posts: 1170
Member Since:
April 29, 2004
sp_UserOfflineSmall Offline
5
November 3, 2004 - 3:11 pm
sp_Permalink sp_Print

thanks! this is something that interests me very much. for some reason i want to find out more about the genetics of cocoa.

Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
6
November 3, 2004 - 6:02 pm
sp_Permalink sp_Print

That's understandable. You like what you like regardless of a bean's pedigree. My favorite all-time chocolate is still Los Ancones, despite the superior quality of the Porcelana. I still have not tasted Marcolini's Porcelana, and I really need to, but unfortunately Marcolini is unavailable in the US. I guess I'll just have to use Amedei and Domori as a reference point.

Another good book you might want to check out is 100% Chocolate: The Sage of Chocolate, by Katherine Khodorowsky and Dr. Herve Robert. It has tons of great pictures and, of course, contains plenty of information regarding chocolate production and has an especially strong emphasis on its history, tasting, and the many brands. It gives lists and contact information of chocolatiers, etc., and is really a pleasant read.

Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
7
November 3, 2004 - 6:06 pm
sp_Permalink sp_Print

Lego, did you happen to taste Domori's Carupano? Since you like dairy, this bar has a strong butter tone. I finally pinpointed that sour flavor of Puertomar too. It's buttermilk, not really yogurt now that I think about it.

Avatar
legodude
Norway
Member
Members
Forum Posts: 161
Member Since:
May 21, 2004
sp_UserOfflineSmall Offline
8
November 4, 2004 - 2:03 pm
sp_Permalink sp_Print

Thanks Montegrano, I will see if I can get that book from Amazon or something. I have not tasted the Carupano from Domori. Is that in those small tasting squares? L'artisan du Chocolat in London also has a bar called Carupano, and I tasted it at chocolate week. Not with the best.

"I`ve got lots of friends in San José. Do you know the way to San José?"
Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
9
November 4, 2004 - 2:54 pm
sp_Permalink sp_Print

Carupano is a 75g bar, part of the 75g line. What did the L'artisan du Chocolat bar taste like? That book, btw, was publihed under the company Todtri, in case you have trouble finding it.

Avatar
Polarbear
Tromsø, Norway
Member
Members
Forum Posts: 299
Member Since:
April 24, 2004
sp_UserOfflineSmall Offline
10
November 15, 2004 - 1:09 pm
sp_Permalink sp_Print

quote:


Originally posted by MontegranoI still have not tasted Marcolini's Porcelana,


Only tried it once, but it was certainly a one of a kind choc: Extremely spicy, with a hint of earth and horse-stable - very aromatic, but not exactly my palate. Texture is slightly grittier than other Marcolini bars, but good overall.

The only other Poreclana I have tried is Amedeis, which I find so subtle that it almost lacks character. Reminds med of a milk chocolate without milk and more cocoa. I prefers chocs that kick, regardless of them having "whisky-bottle-style" writings on their wrappings.

***
My name is Polarbear and I am a chocoholic...

*** My name is Polarbear and I am a chocoholic...
Avatar
alex_h
Member
Members
Forum Posts: 1170
Member Since:
April 29, 2004
sp_UserOfflineSmall Offline
11
May 2, 2005 - 9:12 am
sp_Permalink sp_Print

had an interesting experience this weekend: for the first time i was truly able to taste the similarities between domori's and amedei's porcelana bars. and now i think i can pin down what porcelana is for me a bit better.
in amedei this flavor i detected is quite intense, in domori very very subtle. it was flowery, light and slightly sweet. couldn't really catch that umami martin wrote about though. i need to go back and compare the two side by side next.

Avatar
Martin Christy
London, United Kingdom
Member
Members

Reviewers
Forum Posts: 614
Member Since:
July 31, 2006
sp_UserOfflineSmall Offline
12
May 2, 2005 - 11:23 am
sp_Permalink sp_Print

I find the Amedei a lot tamer than it used to be, much more in control. This is good and now it actually tastes like chocolate, but maybe less interesting. Domori has that 'magic moment' though ...

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

Martin Christy Editor www.seventypercent.com
Avatar
alex_h
Member
Members
Forum Posts: 1170
Member Since:
April 29, 2004
sp_UserOfflineSmall Offline
13
May 2, 2005 - 1:15 pm
sp_Permalink sp_Print

aha, then i will really have to go and try some amedei again.
funny, domori's porcelana really had that "magic moment". i'd never noticed it before. it was almost like an afterthought that surprised me, like when you eat something with a soft center you didn't know was there and that flavor all of a sudden comes out.

Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
14
May 2, 2005 - 4:50 pm
sp_Permalink sp_Print

Magic moment? By your definition, I had the same experience with Carenero Superior and Puro. There was a certain flavor I couldn't pinpoint or name until the length was over. It suddenly hit me, as in one of those "AH HA!" moments. It's interesting you found Domori's Porcelana more subtle. I was quite unhappy with my last bar because it tasted like a tart Granny Smith apple, and as you know, this is certainly not a subtle flavor! It just gives me an excuse to get some more, though [:D]

Avatar
alex_h
Member
Members
Forum Posts: 1170
Member Since:
April 29, 2004
sp_UserOfflineSmall Offline
15
May 2, 2005 - 6:40 pm
sp_Permalink sp_Print

excuses, excuses 😉

Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
16
May 3, 2005 - 3:25 pm
sp_Permalink sp_Print

As a side note, Scharffen Berger released a Porcelana 75% a couple years ago, again in limited quantities, and it sold fairly quickly. I've heard mixed opinions about it, in much the same manner as Marcolini's Porcelana has been subject to varying comments.

Avatar
alex_h
Member
Members
Forum Posts: 1170
Member Since:
April 29, 2004
sp_UserOfflineSmall Offline
17
May 3, 2005 - 3:56 pm
sp_Permalink sp_Print

there's a review by martin on that bar here.

Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
18
May 3, 2005 - 6:30 pm
sp_Permalink sp_Print

I know, but I was merely mentioning it because it is one of the very few Porcelana bars to have seen production.

Avatar
alex_h
Member
Members
Forum Posts: 1170
Member Since:
April 29, 2004
sp_UserOfflineSmall Offline
19
June 2, 2005 - 10:43 am
sp_Permalink sp_Print

let me see if i've got this right: varietals are more difficult to work with and hence more expensive than blends because you can hide an off bean easier in a blend? plus the fact that varietals are generally more expensive because of higher bean quality.

and do i understand this correctly? varietals are not only chocolates made from a certain bean (say porcelana), but can also denote region or plantation.

Avatar
ellie
london, United Kingdom
Member
Members
Forum Posts: 308
Member Since:
March 17, 2005
sp_UserOfflineSmall Offline
20
June 2, 2005 - 1:09 pm
sp_Permalink sp_Print

As far as I gathered, chocolate produces, especially if they are big, do mostly blend, even when it single origin on the cover,to get the consistency. That's why a policy of producing rear bean chocolate in editions, in batches, as long as that particular harvest batch lasts, seems to me to be the open and fair approach. And if i think about it, there aren't many bars with name of the bean on the cover, so if they are going to be produced steadily, i wonder how the same taste can be maintained over the different years? Varietas more difficult to produce ( obtain ) in stable quality and quantity every yaer, as far as i understand.

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
17 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

terryphillips

OANA PICINCU

amylia

Candy

Higor

Roberto Aguirre past

Forum Stats:

Groups: 7

Forums: 26

Topics: 1821

Posts: 10525

 

Member Stats:

Guest Posters: 1

Members: 5092

Moderators: 0

Admins: 1

Administrators: Seventy%

Single origin, blends and the Porcelana craze | Fine chocolate bar discussion | Forum