February 14, 2006
Upon examining this particular bar, it becomes clear that this is a chocolate with a high level of criollo genes and an obvious Madagascan origin — the bar bears an orangish hue and is generally very light in colour. Domori has finished the bar in a matte-style, as opposed to a more standard shiny one. Moderate swirling is present on the back, with some ‘bits’ apparently poking through the surface.
However, any flaws are soon forgotten as the aroma invades my senses. Although Domori’s ‘fermenty’ tones are present, they capitulate to finer aromas of berries and clementines.
This bar also breaks with one of the loudest and cleanest snaps and shows little visible grain in its texture. Near-perfect crystallisation of cocoa butter accounts for this fact.
Taste is immediately sour cherries with some cream in the foreground to balance the flavours. Chocolate also melts beautifully, coating the entire mouth…though a few ‘bits’ were noticed.
Then, something very strange and fascinating happens: the initial flavours simultaneously trade places, with the cream becoming sour cream and the sour cherries changing to sweeter notes of oranges and raspberries. Fresh, clean, lively, and dynamic are a few surface adjectives I would use to describe my overall impression of this bar. Length is not as everlasting as one might like it to be — occupying the taste buds with a refreshing bitterness for only a short amount of time.
Everything aside, this is one of the best bars of chocolate I have ever tasted and this is reflected in my opinion rating. This chocolate just made my day and that counts for something.
Aroma: 8.5/10 8.5/100
Look/Snap: 8.5/10 4.25/100
Taste: 9.2/10 32.2/100
Melt: 8.5/10 4.25/100
Length: 8/10 12/100
Opinion: 9.5/10 28.5/100
Total: 8.97/10 89.7/100
One of my new favorites…
July 4, 2006
July 4, 2006
Thanks Seneca for clearing that up
Actually the reason I was asking was because the sambirano wasn’t one of my favourites of the Grandes Cacaos cru selection so I didn’t want to get the Madagascar if it was going to be the exact same chocolate. Don’t get me wrong, the Sambriano was good but I prefered the carenero, rio caribe and sur del lago and also really like the style carupano. Generally I’m really fond of fruity madagascan chocolate and love ampamikia and the Amedei cru madagascar in particular so I thought the Style Madagascar would be worth a try if it was in fact different but wanted to check first.
November 19, 2004
I am also a huge Madagascar-fan, I don’t think I’ve evere tasted a Venezuelan (or other) chocolate that I have liked better than those from Madagascar.
Ampamakia is a favourite, and so is Domori (especially now that I have found a place that sells it in Norway [:D]) in general, so my expectations were high when i tried Domori Madagscar recently. Have to say though, IMHO, Ampamakia is quite a tad ahead…