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1:52 pm
April 29, 2004
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ok, this is my second time trying this bar. and it’s not unlike eating a good piece of german bread. i mean the dark kind (not the pumpernickel though). it’s hearty, it’s a mouthful and it’s intense (and moist?! well, that comes to mind). got that signature domori wax and a bite, a big bite, and chew.
of course it reminds me of domori’s rio caribe. but you notice the missing vanilla and that cocoa butter has been added (10%). that takes the sharp edge out out of the spice, smoothes it down and invites you to take another big bite *chomp*
melts nicely on the tongue and lingers like the full bouquet of a good “warm” wine. the taste also reminds me of puertomar. could that be?
damn! the whole 50g just disappeared. maybe i should let it linger on the tongue a bit to appreciate the full flavor… 
summary: a nice cross between a good eating and a good tasting bar.
i figure someone’s gotta rave, because i’m sure martin ain’t gonna
5:50 pm
October 10, 2003
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quote:
Originally posted by alex_hdamn! the whole 50g just disappeared. maybe i should let it linger on the tongue a bit to appreciate the full flavor…
You don’t do that?? After I got into chocolate for real/got into real chocolate, I have almost stopped ‘eating’ chocolate (unless it’s the cheap candy bar stuff) – except for chewing a little to get a sense of all the flavours. It is just too good not to enjoy good chocolate to the full. As for “Rio Caribe de Martin” I find it very rich, a fulfilling experience indeed!
Chocolate is cheaper than therapy and you don’t need an appointment.
6:06 pm
April 29, 2004
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yes i did! 
and then i went and ordered some more.
you got me hooked with the first piece you gave me.
6:14 pm
October 10, 2003
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I enjoy making you hooked, Alex … especially on good stuff! (And first time is always for free, right!) IMO, ‘Rio Caribe de Martin’ (which I think should be it’s proper name) is nothing less than a master piece. I really like the fact that it is so pure in all senses of the word (ingredients, taste). And I really like thinking of the fact that it was constructed on the drawing table so to speak. Shows that our dear ‘boss’ really has got a clue about what great chocolate consists of.
Chocolate is cheaper than therapy and you don’t need an appointment.
6:45 pm
April 29, 2004
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well, thanks for making the introductions
1:06 am
July 31, 2006
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… and this is my favourite eating choc now (taking over from the Domori original) … and I confess, I am an ‘eater’!
The Domori cream/wax is definitely a texture that you love or hate though – a lot of serious chocolate people just don’t get it.
Martin Christy
Editor
http://www.seventypercent.com
8:03 am
April 29, 2004
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well, when it comes to domori’s cream/wax i am definitely not a hater.
this chocolate tops my list now!
too bad it isn’t available on a larger scale (yet?). i’ve tasted another bar domori has made for another shop and it wasn’t this good. thanks, martin.
11:35 am
April 29, 2004
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martin,
your bar is called rio caribe and domori calls its cru rio caribe superior. is it just a different name or does it have anything to do with the bean?
4:55 pm
August 1, 2006
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Not to speak for Martin, but I’ll take a stab at the naming situation. I guess that since Martin had Domori re-formulate Rio Caribe that the name had to be changed not only because the resulting chocolate was indeed a different product but also to avoid any confusion. And maybe to indicate that the two bars are different, but I would imagine that the beans are the same. Am I right on this?
6:32 pm
July 31, 2006
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It’s named after the bean ‘Rio Caribe’, pure and simple. It’s the same beans that Domori use, just a variation on the recipe as far as I know, not the bean. Their’s has a fancier name though …
Martin Christy
Editor
http://www.seventypercent.com
