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Lone Ly
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September 8, 2004 - 2:24 pm
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It is still Domori. If I have not been too absent-minded I think you can get them from here quite soon. Better ask our oracle Martin. (I have already asked a couple of times, but can never remember the answer.) How poor I don't know, but poor - yes πŸ˜‰ As it comes in a gift box they will probably charge even for the box, so it may be too extravagant for a party. Maybe you should save it for your 40's ...

"Man cannot live by chocolate alone - but woman can." (Unknown)
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alex_h
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September 8, 2004 - 2:41 pm
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thanks for the info! i wonder why domori never have all of their products on their website. apparently they have an organic now as well. i've never seen it.
do you know their quantum?

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Lone Ly
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September 8, 2004 - 3:03 pm
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Nope ...

"Man cannot live by chocolate alone - but woman can." (Unknown)
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Polarbear
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September 8, 2004 - 4:13 pm
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I agree that Marcolinis chocs in general are very good, although not worth Β£5 per bar.

If I understand you right; Marcolini makes most of his bars from scratch, but some (probably the "non-single origin", like Fleur de Cacao) are mixes. OK with me, as long they are not claimed to be otherwise.

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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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Polarbear
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September 8, 2004 - 4:17 pm
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quote:


Originally posted by LoneLy

For Cluizel I think Los Ancones is the most interesting although some of the other hacienda bars are great too.

And Amedei - well, you know my opinion ...


Los Ancones is one of the best around[:)] The other cluizel bars suffer from having the distinct cluizel taste (banana/liquor/cherries/iron) masking the rest of their taste. And the 85% is crap, way down from the standard of the other bars.

I am not so crazy about Amedei - good, yes, but they have a distinct liqourice/raisin taste which similarly mask their distinctions.

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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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chocolatero
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September 8, 2004 - 4:31 pm
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Funny on Amedei, someone from trade mentioned to Alessio Tessieri (the owner)that many of their choco taste somewhat similar and his reply was... that's the way Cecilia (his sister in charge of production) likes it.
I find cluizel quite blend in general, except Los Ancones, but again that is the way they like it. They tried some of our bars which are much more distinctive -michel himself- and did not like them
Waiting for a sample of their new guinea one but was told it was sweet with sort of green banana taste...
More later
Regards
Chocolatero

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Polarbear
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September 9, 2004 - 2:13 pm
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quote:


Originally posted by chocolateroFunny on Amedei, someone from trade mentioned to Alessio Tessieri (the owner)that many of their choco taste somewhat similar and his reply was... that's the way Cecilia (his sister in charge of production) likes it.

OK, but the problem is that ik makes most of the different chocolates taste very similar. That takes away some of the point of single estate/country chocolates.

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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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Lone Ly
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September 9, 2004 - 2:49 pm
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I think the single estates from Amedei are quite different, especially Grenada and Ecuador compared to Trinidad, but of course - all of them have the typical Amedei signature.

"Man cannot live by chocolate alone - but woman can." (Unknown)
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chocolatero
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September 9, 2004 - 2:51 pm
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I guess my point was that many couverture manufacturers make
products corresponding to their taste rather than what would be
interesting for the public.

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alex_h
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September 9, 2004 - 4:13 pm
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anne,
i can't think of a blend i would make that would be an improvement over the single origins i love.

interesting list of faves. i like valrhona's plantation series as well. all three.
seems like i am the only person on this site who shuns cluizel πŸ˜‰

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chocolatero
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September 9, 2004 - 5:53 pm
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Los ancones is best, I think but we have had problems of inconsistency
with CLuizel which we get by 100kg.
so may be you had a bad batch...
blend question is interesting; in the past blends were made using bad beans. But conceptually it is possible to make a blend that combines some of the strengths of the origins.
That's what happens in many other industries...
take manjari for an example: nice acidy but no lenght

also...and this is not going to please many, chance are that your "origins" are some form of blend because 1) cocoa trees hybridize very quickly so neighbouring plantations will naturally blend 2)most of the chocolate is bought through cooperatives, or local sellers (in most country it is not allowed to buy from the producer) so you buy by genotype, rarely by plantation. Genotype will still be a mix of plantations.
Let's keep our minds open....
regards
Chocolatero

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Seventy%
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September 9, 2004 - 11:58 pm
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Had to make a little moderation of this topic, apologies to those who had their posts edited.

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http://www.seventypercent.com

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alex_h
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September 10, 2004 - 9:39 am
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anne, how do the exotic bars you mentioned (samama, carupano and madong) compare to other familiar chocolates (domori, amedei, valrhona, etc.)? how is the quality? availability? price?

have you tried hawai'ian chocolate? know anything about it?

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chocolatero
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September 10, 2004 - 10:02 am
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Samana is very liquorice and tobacco
carupano is suspect close to the new domori but better texture
Madong is a one-off, very very ususal
they have a more varied profile than the people you mentioned
they have less of a makers' mark
interestingly the person who makes these and suplly the couverture to us exclusiverly in the UK is from the familly who used to own varhona many years ago and has a very in depth knowledge of beans. He therefore tends for find "small gems" but sells them still at a reasonable price... not like the stratoshperio prices of Amedei and Domori, which can not be justified by the beans price.
Availibility is very limited as it is a small producer who does not sell directly to the public. We are the only one to use him in the UK and a handful in France

I ahve heard of hawaain chocolate,in fact a friend of the owner of one of the plantations there came to visit our shop a few years ago. I tried to get in contact with them but did not work
As far as I know it is the only chocolate grown in the US, large plantations that were meant to produce fine chocolate for imdustrial use but the quantities produced were too low and the plantations were abandoned. I think there are a few people trying to restart on some of these plantations whith what is left for a more upscale less volume driven market and it presumably produce a good chocolate but I have not tried it.
If you know anything more...
Chocolatero

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alex_h
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September 10, 2004 - 10:51 am
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madong sounds quite interesting. i will definitively have to drop by your shop if i ever make it to london!

price for domori and amedei is steep, true. one reason why i pretty much dropped amedei from my list. there is no way for me to drop domori, i just haven't found an alternative!

i only read a bit on hawai'ian chocolate on the web here somewhere. some semi-erotic story... know no more than that, but the process (fermenting) that was hinted at sounded unusual and interesting. can't recall much.

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alex_h
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September 10, 2004 - 10:54 am
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anne, i figure you are not a great fan of domori unlike myself, but do you by any chance know anything about their hacienda san jose series? i can't seem to come up with any info on it.

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chocolatero
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September 10, 2004 - 11:22 am
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No nothing at all... best is to send e-mail to domori
Like som of the flavours profile of domori but the texture
is a barrier for me.. too dry and plastic. Quite similar to Pralus, except parlus has improved the melting by adding more cocoa butter i think
Also Domori is very overpriced considering that the beans CAN NOT be that expensive.
You may like Pralus if you like domori and I think Pralus is cheaper
Fortnum sells a "pyramid" of 6-8 origin bars from pralus about 500g total for GBP 25, which is good
Would also recomend the Claudio Carollo plantation made by Pralus
Beans grown by a choco fan and apparently amazing guy in Sao Tome
Also sold in Fortnum.

chocolatero

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alex_h
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September 10, 2004 - 12:23 pm
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hmmm, i really like domori's texture and the fact that they don't add any cocoa butter. i agree with you on the price.
will see if i can get my hands on some pralus. i generally try to buy locally and not mail-order. maybe i'll come across some pralus while traveling.
i tend not to go much out of my way for chocolate, otherwise it would just take up too much of my time. and since i have found what i like most i see no need either. the less i hunt, the more i enjoy.

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Lone Ly
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September 10, 2004 - 4:23 pm
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Alex, you'll find Pralus in Berlin. Maybe you can call the shop in advance and ask about their sortiment. I bought a bar of Sao Tome there - with cocoa nibs, can't remember if they had any other bars (I think so), and if so which. Melting was no good in the one I bought from there, but the bars I bought at Fortnum & Mason were great, but I don't think they are comparable to Domori. I like complexity and therefore Domori and Amedei (especially the latter's Porcelana no matter the price), but I know some don't, and I think those who prefer only a few flavors would like Pralus.

Btw, the pyramid is 10 different bars a 50 g.

"Man cannot live by chocolate alone - but woman can." (Unknown)
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alex_h
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September 15, 2004 - 9:27 am
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interesting. will see what all i can get my hands on in berlin.

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