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Theo Chocolate, blended and Ghana
December 7, 2006
9:36 pm
ChemicalMachine
USA
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Forum Posts: 110
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June 5, 2005
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I am not sure if this is the right forum, but I felt that I should share my thoughts since I have not read anything about the blended bar yet. I offer mainly my subjective thoughts rather than a supposedly objective numeric review.

I first tried the Ghana-Panama-Ecuador blended bar. The smell was dark and slightly acidic. It reminded me some what of the Pralus Indonesie. Upon tasting, this bars similarity to the Indonsie was confirmed. I note the same acidic mushroom taste. I also taste banana, leather, and, of course, chocolate. The texture is this bars weakness, perhaps due to the lack of lecithin. Overall, I was impressed.

I then tried the Ghana. This bar is darker in color. It smells mostly of simple chocolate. The taste is of nutty chocolate and a dominant flavor is slightly bitter almonds. Again, the texture is imperfect, but better than the blended bar, I assume due to the higher percentage. This bar tastes very similar to Weiss 85%. I was not very impressed, but this is likely due to the beans rather than Theo Chocolates processing. I cannot remember tasting any other Ghana bar, so as far as I know this bar could be good compared to other bars of the same origin. This bar gets my ranking of nothing offensive, but nothing exciting.

December 8, 2006
4:08 am
ChemicalMachine
USA
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June 5, 2005
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Tonight I tried the Domori Chacao Absolute. To my suprise, I noticed the same acidic flavor in it which I called acidic mushroom in the Pralus Indonesie and Theo Chocolate blend.

I have read that Pralus and Theo Chocolate roast their beans darkly. Does Domori roast the beans darkly as well? I am trying to determine what these three bars have in common.

December 8, 2006
5:54 pm
ChemicalMachine
USA
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June 5, 2005
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This morning I reversed the order of the tasting. I tried the Domori Chacao Absolute first, and it tasted the same as yesterday.

I then tried the Theo blend, but this time I did not notice the acidic mushroom taste. I think that the acidity and acidic flavors are more pronounced in the Domori Chocao Absolute. Today, in the Theo blend I tasted bannana, cinnamin, cashew, and some other flavors which I am not sure how to describe.

December 9, 2006
12:34 am
Eshra
Southgate, USA
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Forum Posts: 178
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February 14, 2006
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Domori, to my knowledge, roasts their beans little. This is in line with their philosophy of making minimally processed chocolate.

This is one of the biggest reasons Domori is so distinctive from other chocolates (the others being general absence of additional cocoa butter and shorter conching times).

By roasting very little, they also preserve ‘fermenty’ notes that many are fond of.

December 9, 2006
12:39 am
Eshra
Southgate, USA
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Forum Posts: 178
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February 14, 2006
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Oh, by the way. Since you mentioned the Indonesie bar from Pralus, I would like to ask a question regarding it.

Firstly, is this bar ever, at any point, processed with smoke? In a couple of the samples I tried, I detected a smokiness, which wasn’t anything like the Vanuatu bar, but there nonetheless.

Perhaps I am misinterpreting this bar, but it might be processed over smoking embers. I don’t know. It just seems strange for a “criollo” (I know it isn’t criollo) tastes this way….

January 4, 2007
2:23 am
Hans-Peter Rot
USA
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August 1, 2006
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Smoke is a common flavor you’ll find among many of Pralus’ bars, and this is usually (as I have read) imparted during a heavy roast. Also, I have read that the smoky flavor can result from improper handling of the beans at some stage of the processing, so to regard this characteristic as positive or negative is still something I’ve been trying to iron out.

Therefore, I have been asking myself: Is it appropriate to commend a defect/flaw in the processing, or is this flavor actually an intended occurrence? Either way, we must ask more questions before accepting it because if that flavor is in fact a flaw, then it’s not wise to praise slovenly work.