April 29, 2004
Lately I've noticed that Domori no longer states the exact bean type on the packaging of either Puertomar or Puertofino chocolates. The boxes used to state Ocumare 61 and 67 respectively. Why this move? Does this have anything to do with illy? Domori used to also name Hacienda San José as the source for many of their beans, this now only applies to their Chuao bar.
This to me is a move in the wrong direction. Where there once was more clarity, now things seem a bit obscure. Does anyone know the reason?
A few other questions come to mind as well, such as: Why has Domori (or for that matter any other chocolate manufacturer) never produced a Guasare bar? Reading M. Presilla's book I get the impression that it would be a much desired bar. Guasare seems to produce cacao quicker than other tree types and also seems a bit more robust. Swiss chocolate makers Idilio, for example, have long advertized a Guasare bar on their Website, but I have yet to get my hands on one. I have repeatedly written Idilio and have been told their aren't sufficient quantities of beans to produce the bars, hm. However, Domori once mentioned that they would like to produce a Guasare chocolate. Maybe in a couple of years?
August 6, 2006
According to M. Presilla's revised book (released Nov 2009) there is a Guasare nursary and she is convinced it will be showing up in premium European and U.S. chocolates. Let's hope within a couple of years. Don't now about Domori.
"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
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