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domori cru
October 29, 2004
10:23 am
alex_h
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i recently bought a small box (15 pieces) of domori's cru and was disappointed when i realized that it only contained 3 of the 5 crus domori makes. on their website they state that there are two different boxes of Grand Cacao (i think that's what they are called). but the boxes don't list which tasting squares are inside. does anyone know whether the "other" box contains the two types of cru i am missing?
the box i bought included carenero, esmeraldas and rio caribe. so i didn't get to try sambirano or sur del lago.

October 29, 2004
10:52 am
alex_h
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btw, i heard yesterday that mack domori also does business in pasta. apparently old grain types are being recovered in italy and he owns some fields. don't know whether this is really true or some clever salesman's talk to get me to buy expensive pasta ;)

martin, you once (or twice) mentioned having talked with domori. are you planning on publishing anything here? i would be very interested to know more about the man, his ideas and the company he runs.
i find his efforts in recovering cocoa genotypes particularly interesting though i myself am neither a botanist nor do i know exactly what domori's efforts entail. my only source of information so far has been domori's and chacao's websites.
domori's philosophy of retaining as much of the healthy properties of cocoa as possible in his chocolate is also commendable.

October 29, 2004
7:58 pm
alex_h
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ok, i just went out and bought two more boxes and it seems that they are all mixed differently. got the sambirano and sur del lago i wanted :D
is the sambirano the same thing as Domori's 70% madagascar bar?

October 30, 2004
12:28 am
Hans-Peter Rot
USA
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All the boxes are mixed and do not contain the same proportion of each type. Thus, you'll get mixed boxes as you experienced. However, I've been informed that newer boxes contain equal amounts of each type. Before answering that last question, what do you think about the differences after tasting them? Do they taste similar to you? [;)]

October 30, 2004
12:29 am
Hans-Peter Rot
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I mean the differences between Sambirano and the Madagascar, not among the different crus.

November 2, 2004
10:34 am
alex_h
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hmmm, my first impression was that it is the same thing. now that you ask i am uncertain. i unfortunately didn't have much sambirano.
but i would say it had more snap and maybe more pepper in its taste. the crus all seem to be a bit snappier than the 75g bars.
and now that i am thinking about it: they can't be exactly the same thing. the madagascar has added cocoa butter and is therefore softer (and less spicy?).

November 4, 2004
4:04 am
Hans-Peter Rot
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The Sambirano and 75g Madagascar are different chocolates. I think Sambirano is quite tart with flavors of prunes, cranberries, and even a hint of tea in the beginning. I prefer the Madagascar over this one, though, because I happen to love the bright and lively alcohol and citrus flavors it possesses. It's pretty twangy too, which the citrus flavors really accentuate. Sambirano consists entirely of cocoa mass and cane sugar, with no other additives.

November 4, 2004
10:32 am
alex_h
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ok. well i prefer the sambirano, so there! ;-)
i thought they were pretty similar though.

November 4, 2004
11:58 am
Martin Christy
London, United Kingdom
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I just got to try Sambirano yesterday, and I would say it is very different to Madagascar - I think it is a higher quality bean, which I think would be a common distinction between the 75 and the dru ranges.

I find it more like Cluizel's madagascan chocolates, with Domori cream notes, whereas the 75 Madagascar is rather tart and strong. Both good chocolates though.

Martin Christy
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http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
November 4, 2004
3:33 pm
Hans-Peter Rot
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I think they're similar in the tartness department, but each one's tartness is accentuated differently by the different flavors. The alcohol and citrus tones of the Madagascar make it twangy, whereas the prune and cranberry tone of the Sambirano makes it more tart, if that makes any sense.

Martin, you don't find Sambirano that strong?

November 12, 2004
10:53 am
alex_h
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why do domori use vanilla and lecithin in their esmeraldas and rio caribe?

November 12, 2004
3:47 pm
Hans-Peter Rot
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Good question, but since Rio Caribe is also used in the Quantum blocs, perhaps both chocolates are produced from the same batch. The wrappers are different for the Rio Caribe and Esmeraldas too. The design is different, and the wrapper has paper as opposed to the entirely plastic wrappers of the other three.

November 12, 2004
4:51 pm
alex_h
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yup! i figure they might be an older product that just hasn't been switched over to new packaging and leaving out vanilla and lecithin.

November 13, 2004
3:36 am
Hans-Peter Rot
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Oh, I think the product is new because the expiration dates are the same on all pieces. Also, the box I just received was brand new from Domori, so I don't think we're dealing with older chocolate.

November 13, 2004
3:45 am
Hans-Peter Rot
USA
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What's your favorite cru, btw, alex? I think mine is either Rio Caribe or Sur del Lago, but that's only preliminary.

November 13, 2004
9:37 am
alex_h
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i guess u r right concerning the age of the chocolate. what i meant was that that the two squares in question might be from an older series. but that sounds strange too. so i can't answer the question either why they are packed differently from the others or why they contain vanilla.
btw, i hardly ever really notice vanilla when it is in chocolate. am i alone here?
my fave is sambirano (prelim also).

November 13, 2004
2:29 pm
Hans-Peter Rot
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Well, usually (if used), vanilla's purpose is to round out and accentuate flavors, much like salt does with savory foods, and you're really not supposed to "taste" it. It's a flavor enhancer. Some brands add perhaps too much, and its flavor is far too evident. However, when vanilla is not used, it can be detected especially depending upon the bean. Certain beans and regions have that distinctive flavor characteristic of butter, vanilla, etc. and other associated flavors that might give the impression of either a solid chocolate flavor or that of a cookie. Pralus Sao Tome is a good example of a chocolate where the vanilla is too strong, and the Columbia is a good example of where its balance is just right to create an excellent chocolate. But, I've found out that Columbia chocolate naturally has that vanilla/buttery aspect which really creates an incredible taste and textural sensation in the mouth. I also noticed that Domori Esmeraldas has a vanilla tone. Perhaps there is some gentetic basis between the flavor similarities of chocolate and vanilla.

November 13, 2004
8:21 pm
Sebastian
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Just as not all chocolates are created equal, so are not all vanillas created equal. Different sources of vanilla will yield different flavors. Currently, I'm on a bit of a tahitian vanilla kick, as it's known for certain cherry overtones that make it distinctly different from most other vanillas.

Personally, I like the taste of a wee bit of vanilla in my chocolate, and it does do an excellent job of rounding out top and bottom notes. More economical chocolates often use a substance called vanllin instead of vanilla - natural vanilla is comprised mostly of this substance vanillin, plus a couple hundred very minor components. Since the majority of the vanilla flavor comes from vanillin, a couple of enterprising folks determined how to make it in a lab, and how to do it pretty economically. Not a fan of it myself, but there are certainly markets where it's appropriate for use.

Bourbon Vanillas have found favor with many high end chocolates, and they're coming down in prices now - a couple of years ago a cyclone took out most of the madagascar growth and stores, sending vanilla prices way, way, way up. The vanilla orchid is a pretty delicate plant, and a cyclone's more then sufficient to wreck it's day. We're also starting to see a lot more vanilla from other parts of the world, since the world bank essentially broke up what was essentially a madagascarian vanilla cartel a number of years ago (or rather madasgar broke it up at the banks directive to allow them world bank funds).

November 13, 2004
8:33 pm
Martin Christy
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As a policy, none of the chocolate featured on this site contains vanillin (though you forum guys can talk about what you like!) It's not as clear cut as I'd like though, because there seems to be lots of tricky wording. I've started a new thread on it here:[url]/forum/topic.asp?TOPIC_ID=280[/url].

Martin Christy
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Martin Christy Editor www.seventypercent.com
November 16, 2004
10:29 am
alex_h
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monte, have now tried the crus a couple of times and i like sambirano and carenero best. sur del lago i didn't like so much because of the bitterness in the length and carenero really explodes in comparison. try and get your hands on some seventypercent.com rio caribe, i liked that much more than that from the grande cacao box. maybe the missing vanilla did the trick for me.

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