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Choaxa
April 11, 2005
4:14 pm
marioh
Bonn, Germany
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Has anyone heard of Choaxa? It’s a quite new chocolate company from Germany. I have tasted the San Domin bar a few weeks ago. It’s really worth a try. It has notes of exotic fruits, vanilla and milk.
The prices are comparable to the 50g Domori bars.
Does anyone know whether this company produces their chocolates themselves? Until now I haven’t found any information. Their homepage does not provide the information I’m searching for. Thanks.

April 11, 2005
5:54 pm
Hans-Peter Rot
USA
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It’s quite a nice site: http://www.choaxa.de and the packaging is pretty slick too. I looked at some of the bars, and some of the names are awfully familiar, such as Barrique and Cuor di Cacao. I suspect their Barrique bar is Domori, whom also has a chocolate named Barrique with exactly the same ingredients. And Cuor di Cacao? Possibly Venchi, but then again, this is only an assumption based off of names. They also claim to use Tahitian vanilla, and Marcolini is the only other brand I’m aware of who uses Tahitian vanilla. Any idea on what the cocoa contents are on these bars? None are listed, except for San Domin and Cuba.

April 12, 2005
1:20 pm
marioh
Bonn, Germany
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I have a booklet at home with further information (about contents, etc). I will look as soon as I’m home again. But the booklet does not offer information about the producers (just if they do not produce the chocolate themselfs).

April 12, 2005
1:41 pm
Masur
Stockholm, Sweden
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Barry Callebaut looks like the supplier. More about Choaxa in German:
[url]http://www.weinpraline.de/infopres.html[/url]

“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
April 13, 2005
9:23 am
alex_h
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bought some choaxa yesterday. the cuba. nice chocolate, but since i’ve got a cold i’ll have to put off trying it again until later. i’m pretty sure they’re not a bean-to-bar maker. wonder who supplies the chocolate. i’m sure it’s not domori, maybe marcolini though. but marcolini uses callebaut if i recall correctly…
anyway the packaging is one of the finest i’ve seen. rates third behind marcolini and amedei.

April 13, 2005
10:52 am
Masur
Stockholm, Sweden
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The link in my previous post goes to a webpage talking about Choaxa. This is a qoute in German from thait webpage:

quote:


Konditormeister Schell (Gundelsheim) war mit Choaxa – Dessertbar kulinarischer Höhepunkt bei TV-Gala…Die Grundlage all seiner Kreationen liefert der weltgrößte Kakaolieferant Barry Callebaut.


So the answer to your question Alex should be Callebaut. You’re right Alex, Barry Callebaut is Marcolinis main supplier according to Forbes Magazine. Could Choaxa chocolate be at the same high level as Marcolini?

This is a link to Café Schell, owned by Eberhard Schell who also is behind Choaxa:
[url]http://www.weinpraline.de/[/url]

“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
April 13, 2005
11:16 am
alex_h
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thank you very much, masur. i should read before asking questions i guess.
i can’t answer your question yet due to my cold, but my guess is yes, they are probably on the same level. will say more when i’ve tried the bar again.

thanks for the links!

April 13, 2005
1:00 pm
ellie
london, United Kingdom
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Looks like they’ve got some chocolate with Planeta olive oil, wonder how it would taste? Is it “emperor new dress” – adding vegetable oil to cocoa mass? Or if it is Planeta olive oil, then it’s probably still not cost productive replacement, but purely for the taste…Had anyone tried that one? I’m curiose, sometimes I must admitt to mixing my own paste out of cocoa powder with some juices and rather healthy oils, for home consumption only and do use a dash of olive oil(fresh and bitter) if fancy.

April 13, 2005
2:15 pm
green
Trondheim, Norway
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quote:


Originally posted by ellie

sometimes I must admitt to mixing my own paste out of cocoa powder with some juices and rather healthy oils, for home consumption only and do use a dash of olive oil(fresh and bitter) if fancy.


Have you tried extra virgin coconutoil? It’s a winner [:)]

April 13, 2005
2:43 pm
ellie
london, United Kingdom
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Is it the liquid one at the room tempr., or solid? I’ve got one which is quite grany and not runny, so have not tried it yet. Great tip, thanx. I’ve always try to add essential omega type, to conterbalance all that saturated oils in cocoa mass – you know, like flaxseed oil, borage seed or that bit of a fresh olive oil. I know, sounds strange, but i find it quite agreeable as a result.

April 13, 2005
3:25 pm
alex_h
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sounds like some interesting recipes :)
if you continue please open a topic under ‘recipes’ so that this one remains dedicated to choaxa.

April 13, 2005
4:55 pm
Hans-Peter Rot
USA
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Ellie, as discussed in other posts, the saturated fats in chocolate are not as unhealthy as previously thought: it’s quite the reverse. So don’t worry so much about that [;)]

Alex, you don’t think Chaoxa’a Barrique and Domori’s Barrique share any similarities? The spices are exactly the same! [;)] I would say there are copyright infringements if Choaxa produced a chocolate identical to Domori’s and claimed it as their own. Remember the whole deal with their Chateau line?

Yeah, since Cacao Barry is essentially the French division of Callebaut, I suspect Cacao Barry as the supplier of Choaxa’s chocolate. Cuba, Tanzania, etc. sound all too familiar.

April 13, 2005
7:37 pm
alex_h
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monte, while the bars are similar the spices aren’t exactly the same. looks to me like choaxa uses two different peppers compared to domori’s one and choaxa add chili where domori adds none.
and when it comes to copyright infringement i’m not sure. the name barrique is a name used in wine language as far as i know. don’t know whether it denotes region, grape or whatever though.

the coeur de cacao might have something to do with venchi’s cuor di cacao but i doubt it. don’t think choaxa would go through the trouble of finding different suppliers for their bars. just a guess though.

April 13, 2005
8:47 pm
Masur
Stockholm, Sweden
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Does anyone know who is Venchi’s supplier? Is it Barry Callebaut?

“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
April 13, 2005
11:06 pm
ellie
london, United Kingdom
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Barrique is a huge barrel for wine fermenting, originally from Bordeaux, just over 200 l as i recall. So don’t know, take yr pick – is it about fermentation or the size? :)

April 13, 2005
11:46 pm
Hans-Peter Rot
USA
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Well, barrique is a type of barrel, or wine aging technique that imparts a spicy flavor into wines. The wine inside the barrel absorbs the tannins from the fresh wood, which thereby produces a somewhat tart taste. Generally, new barrels are preferred due to the freshness of the wood, which in turn lends a more tart flavor. However, re-used barrels are accepted, especially if a more subdued barrique flavor is desired. I imagine size is just an arbitrary assignment, whereas the actual flavors that the barrique lends to the wine are more integral and important.

April 14, 2005
2:08 am
Hans-Peter Rot
USA
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Just go to http://www.cacaobarry.com and take a look at the “Chocolates” section. Choaxa doesn’t deny NOT using Cacao Barry, but they DO use similar descriptions for equally similar chocolate. I think the connection with Marcolini only exists through an association with Callebaut and that’s it.

April 14, 2005
7:04 pm
legodude
Norway
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Monte, are you saying Marcolini gets choc from BarryCallebaut? Barriques are 225 litres, by the way. And there is one thing that is so out in the wine world today – too much oak.

"I`ve got lots of friends in San José. Do you know the way to San José?"
April 14, 2005
8:26 pm
Hans-Peter Rot
USA
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No, what I meant was that Choaxa doesn’t get their chocolate from Marcolini. There has been much discussion/debate and uncertainity regarding Marcolini’s sources, so I was implying that if rumors are true, then the only relation shared between Marcolini and Choaxa would be through their source. But I am not saying anything else conerning Marcolini and Callebaut because I wish to remain neutral.

And, as a side note, I like oak-aged wines more than steel [;)]

April 14, 2005
9:49 pm
ellie
london, United Kingdom
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Certanly, Monte, grapes in USA much more ripe and demand oak for balance. I’d agree with Lego that traditional oak treatment is too heavy for modern vines and lifestyle. Sorry to be off-topic, move us anywhere please.