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First purchase
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green
Trondheim, Norway
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February 24, 2005 - 3:51 pm
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Hi!
I am finally getting some time to surf the internet, have been extremly buzy since christmas...
So I just placed my first order from seventypercent, what do you think of this list? Is anything important missing?
Domori Green
Valrhona Porcelana del Pedregal
Valrhona Ampamakia
Bonnat Madagascar 75%
Domori Grandes Cacaos (15 ass.)
Domori Esmeraldas vintage origin
Cluizel Mangaro
Cluizel Noir Infini

(Can't really afford all this, but ones I got started picking chocolates I just coldn't stop!)

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Hans-Peter Rot
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February 24, 2005 - 4:05 pm
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Looks like a good start, but you should have gotten Gran Couva as well [:)] It also looks like you ordered quite a bit of Madagascar chocolate too. You should compare the Ampamakia, Mangaro, Domori's Sambirano (from the Grandes Cacaos assortment), then Bonnat's Madagascar 75%, in that order, when you get them. And if you think you left anything out, there's always the next order [;)]

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Sebastian
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February 24, 2005 - 5:15 pm
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I absolutely love the sambirano. Monty - what do you suggest in other lines is similiar to that? Madasgar chocolates in general have found a fond place in my heart 😎 Cluizels being the exception, doesn't do much for me.

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green
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February 24, 2005 - 5:42 pm
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Tasted a small square each of Amedeis Cru, Venezuela, Ecuador, Madagascar and Jamaica. And my absolute favourite was the Madagascar, so I had to have some more! Gran Couva noted for my next order :-)

By the way, I just had some Amedei Porcelana, how is it compared to the Valrhona I've ordered? Didn't really think it was as good as I had expected. But then again expectations were sky-high, that often leads to disappointment doesn't it?

Anyway, can't wait to get the goodies, and thanks for your replies. Still amazed by the helpfull and friendly members here!

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Hans-Peter Rot
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February 24, 2005 - 6:12 pm
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Sebastian, I happen to love Mangaro; I just adore the white grapes, slight spice, and tartness. It's one of my favorite Madagascar chocolates, next to Domori's 75g bar. Well, Sambirano, imo, tasted like cranberries and prunes, with a robust tartness characteristic of those fruits. This might be a long shot, but perhaps Pralus Columbia because it has slight tones of cranberries, but it's hardly tart. But do you want a chocolate with the same flavors or the level of tartness? If it's tartness you desire, then I can name quite a few, but I have yet to taste another chocolate with the same flavors of Sambirano. I do, however, have a bar of Guittard's Madagascar chocolate, which is made from beans in the same region. Once I try it, I'll report with my tastings.

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Hans-Peter Rot
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February 24, 2005 - 6:17 pm
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Green, that's why you should not consider all the hype, or lack thereof, around a chocolate. It often affects your expectations and can lead to major disappointment. Just try each chocolate with a neutral frame of mind and base your opinions and judgments on what YOU think and not what everyone else thinks.

The thing with Porcelana is that it's a pure Criollo and is highly prized because of its delicate flavor, texture, etc. No one ever said it was the best tasting chocolate, but it certainly is an experience worth trying. You should try Domori's Porcelana; this one, imo, is excellent.

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stu
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February 24, 2005 - 7:29 pm
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You should really give the Bonnat Chuao a try...

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Sebastian
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February 24, 2005 - 8:14 pm
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Pralus's columbia bar is ok, it's a little too tobacco-y for my tastes (i do really like their madasgar bar tho). Sambirano reminds me of a glass of red wine, and is the first chocolate i'd tried where i went 'wow - this is really, really different'. Mangaro is ok, but it's a little ho hum for me.

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alex_h
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February 24, 2005 - 9:07 pm
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good god, girl! you went out and robbed a bank, eh? πŸ˜‰
addiction will do that though. i wouldn't touch valrhona's porcelana at the price. i'd love to try it, but just waaaaay too expensive.
did you know that domori's grandes cacaos, that you've ordered, should include esmeraldas too?
but seems like you've got a good start.
btw, porcelana is, as montes says, as close to pure criollo as you can get. that doesn't mean it's everyone's favorite. porcelana is also apparently not known for it's complexity, more for its subtlety. i prefer domori's porcelana as well.
have fun with your order and tell us what you think of the stuff when you've had a go at it.

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alex_h
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February 24, 2005 - 9:11 pm
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accepting suggestions for your next order? if so, try these:
from domori - carupano, peperoncino, blend no. 1 and all three from the chateau series (that is minus the chili)
from valrhona - palmira
some el rey and some pralus too.

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Hans-Peter Rot
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February 25, 2005 - 1:34 am
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Sebastian, have you tried Puertomar yet? It has a distinct twang you might enjoy. I also recommend Maralumi, and of course Guanaja and maybe Scharffen Berger's 82% might tickle your fancy.

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Hans-Peter Rot
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February 25, 2005 - 1:39 am
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Oh, that Bonnat Chuao IS good, but if you get that, then make sure to get Amedei's as well. Amedei's version, imo, is much better. I have a thread somewhere discussing the four different Chuaos from Amedei, Bonnat, Pralus, and Valrhona.

Sebastian, Pralus Columbia too tobacco-ish? Well, I can understand, especially since Pralus certainly has that tone to all his bars. I just finished off a Jamaica, and it's really quite good; very woody tone of juniper/cedar, accented by a touch of light rum and a very strong coffee presence at the end. Quite tart throughout length, as well.

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Sebastian
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February 25, 2005 - 12:30 pm
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i agree with the jamaican assessment - it's very good. i tend to prefer those butters which are long in the palate, and this is one of them. The chuo's i've had are pretty good, but don't know that they're good enough for me to become an oft repeat customer at the last prices i paid. I've not had the puertomar or the maralumi - thanks for the tips, look forward to giving them a try!

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Hans-Peter Rot
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February 26, 2005 - 10:22 pm
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Also, if you like tartness, check out Amedei 66%. Its tartness is more tropical/pineapple in nature and lies somewhere in the middle and end of length; however, it has a somewhat one-sided tone of dates and dried fruits, though. It's still good, especially if you like Pralus Jamaica.

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green
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February 27, 2005 - 2:33 pm
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"By the way, I just had some Amedei Porcelana, how is it compared to the Valrhona I've ordered? Didn't really think it was as good as I had expected. But then again expectations were sky-high, that often leads to disappointment doesn't it?"

Finished the bar yesterday, must have been more in the mood for it, gave me an experience ten times more pleasureable then the first bite.

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Hans-Peter Rot
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February 28, 2005 - 11:20 pm
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There's a thread regarding Valrhona's Porcelana. I kind of had the same experience you did when I first tried Amedei's Porcelana. I wasn't particularly impressed, but then again, I knew NOT to taste it with the greatest expectations. I knew it was known for its subtlty and finesse and not complex flavors, but at any rate, I tasted it with a neutral frame of mind. The second tasting really impressed me, however, and the silkiness and gentle flavor of it blew me away. I think this is partly due to the association I have of the first tasting as an induction/acclimation phase where you taste the chocolate, get acquainted with it, then feel more comfortable with it when you taste it again later. Know what I mean? It's an experience, a journey, a relationship, if you will, that one must feel comfortable with in order to fully appreciate it in all its glory.

However, you need to try Domori's Porcelana, which, imo, is much better. Don't get me wrong, though, Amedei's version is still excellent, but I just prefer Domori's.

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green
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March 1, 2005 - 10:21 am
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Well, everybody obviously prefers Domori Porcelana, so I guess I'll just HAVE to get around to it and order one, (or a couple?) πŸ˜‰

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Polarbear
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March 1, 2005 - 10:50 am
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quote:


Originally posted by green

Well, everybody obviously prefers Domori Porcelana, so I guess I'll just HAVE to get around to it and order one, (or a couple?) πŸ˜‰


Well, as the individualist I am (don't even have a TV), I really didn't like it. Tastes blue cheese and meat, like other Domoris.

Brian: "You are all individuals!"
The crowd: "We are all individuals!"
Man in crowd: "I am not!"
(from Life of Brian)

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

*** My name is Polarbear and I am a chocoholic...
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legodude
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March 1, 2005 - 3:31 pm
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Well, I don`t think Domori's Porcelana tastes as much "blue cheese" as Puertomar and Puertofino does. Have been a week on Madeira and of course brougth home some good wine that might work with chocolate or chocolate deserts. But with chocolate I prefer Banyuls or Maury. Or Rhum..

"I`ve got lots of friends in San JosΓ©. Do you know the way to San JosΓ©?"
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Hans-Peter Rot
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March 1, 2005 - 4:42 pm
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Get at least two or three, green. They're only 25g bars.

Polar, picky are we? [;)]

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