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August 1, 2006
Initial rum flavor evolving into vanilla and butter; very creamy and smooth melt; slight fruitiness as it’s pushed back in the mouth; not sweet at all, but strength subdued by cocoa butter; strong, yet unsmooth finish with strong robust flavor (but not during eating); aftertaste long and strong with slight coffee flavor; strength of chocolate revealed at end with very little sweetness or bitterness
not a powerful flavor at first but very mild and soothing; smooth with an extremely buttery flavor and texture; somewhat stronger finish
September 7, 2003
This may be my current favorite, though it’s the only Domori I’ve tried other than the Puro.
The Blend No. 1 is incredibly smooth. Domori’s refining process may be unmatched among major artisanal chocolates. Also, the fermentation and roasting have been so successfully executed that, though this is 78% chocolate, it bears none of the unpleasant flavor characteristics (astringency, burnt bitterness) that are the common flaws evident in high-percentage bars.
I’m also a big fan of Cluizel’s ‘Los Ancones’, but the Blend No. 1 is the most balanced chocolate I’ve tried to date. Pricey though!
Oh no! My Agustus!
April 29, 2004
August 1, 2006
Oh I don’t know. I haven’t had any for a while now, but I did have a bar of Break not too long ago, and I was really happy with it. Coconuts, hazelnuts, and rum were what I tasted. Essentially, Break is Blend No. 1 with cocoa nibs, so the flavors should be similar. I find Puro more palatable than the 100%, if that helps. Also, I feel the same way with Valrhona’s Ampamakia. It’s merely a good chocolate, not a great one. I don’t understand why people regard it with such high esteem.