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domori hacienda san jose
September 15, 2004
9:29 am
alex_h
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i think i am becoming a true domori junkie ;-)

September 16, 2004
7:10 am
Hans-Peter Rot
USA
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Me too, but it’s better than being a Hershey’s junkie. Domori is one of my favorite brands, along with Cluizel.

September 16, 2004
1:45 pm
Lone Ly
Oslo, Norway
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I am and will always be an Amedei junkie. I simply can’t live without their Porcelana and the 1kg blocks of 70% and Chuao.

“Man cannot live by chocolate alone – but woman can.” (Unknown)

"Man cannot live by chocolate alone - but woman can." (Unknown)
September 17, 2004
3:43 am
Hans-Peter Rot
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LoneLy, how much do you pay for Amedei Chuao, Porcelana, and the 70%? Bars are nearly $10 over here, so the price alone gives the association of luxury and not as an “every day” chocolate for frequent consumption (economically speaking, as well).

September 17, 2004
6:00 am
Lone Ly
Oslo, Norway
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I use to buy the 1 kg blocks of Amedei’s Chuao and 70% – better bargain than bars. I use them for cooking too – 70% in cakes, fondant, mousse, hot chocolate and Chuao in desserts, mousse, sauces. Porcelana is still what I consider the ultimate piece of chocolate art, and I consume it with great piousness … Because it is so subtle and complex it is more like an experience. Consequently I don’t eat that much.

Chuao (1 kg) is approx 44 USD/ 36 EUR/ 300 NOK.
70% (1 kg) is approx 34 USD/ 28 EUR/ 235 NOK.
Porcelana (50 g bar) is approx 8 USD/ 6.5 EUR/ 55 NOK.

Price for Chuao bar (50 g) is a little less than for Porcelana. I can’t remember how much for a 70% bar (75 g?), but I think it is 5.8 USD/ 4.7 EUR/ 40 NOK.

And as I have said earlier, 5×200 g Valrhona is also 300 NOK, ie. same price as Chuao.

“Man cannot live by chocolate alone – but woman can.” (Unknown)

"Man cannot live by chocolate alone - but woman can." (Unknown)
September 17, 2004
8:01 am
Polarbear
Tromsø, Norway
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quote:


Originally posted by LoneLy

I use to buy the 1 kg blocks of Amedei’s Chuao and 70% – better bargain than bars. I use them for cooking too – 70% in cakes, fondant, mousse, hot chocolate and Chuao in desserts, mousse, sauces. Porcelana is still what I consider the ultimate piece of chocolate art, and I consume it with great piousness … Because it is so subtle and complex it is more like an experience. Consequently I don’t eat that much.


IMHO, Amedei’s Porecelan isnt soooo fantastic. Good, yes, but it is so subtle that it lacks character. The Chuao is better than Porcelana, stronger and richer, but in turn not better than the other country origin bars.

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
September 17, 2004
9:29 am
Lone Ly
Oslo, Norway
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I think Amedei Porcelana has character indeed _because_ it is so subtle and complex. Nothing like that at all. Always ‘interesting’ to eat, as if I don’t know it fully yet. I do think the opposite is attractive, too. Which is why I like Domori’s Puertomar. Chuao (Amedei) is stronger and richer, but I realise it is not too different from Marcolini’s Cabosse (which in turn is a blend of their Venezuela and Java – I think).

“Man cannot live by chocolate alone – but woman can.” (Unknown)

"Man cannot live by chocolate alone - but woman can." (Unknown)
September 17, 2004
9:47 am
alex_h
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damn that’s cheap! maybe i can get hold of some kilo blocks here, but i doubt it.
funny, i never thought of amedei as subtle. just the opposite in fact. for me domori is much more subtle (and smooth).

September 17, 2004
10:11 am
Polarbear
Tromsø, Norway
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When tasting a choc I always ask myself: What would I say if I didn’t know the brand or that it was expensive, made from pure criollos yeasted for exactly 3,4564745 days and roasted upside down over sherry cask wood grown in the east side of the valley, in the process which has been carried out for centuries by only the left-handed members of the family?

Often, the answer is: Not very special. E.g. Amedeis single country chocs are very good, but I would, at least not yet, be able to separate them from each other by tasting. That is mainly because of the strong “Amedei taste” of raisins and coffee. And the porcelana is mild, with a certain caramel taste, and it has not any very particular flavour in my opinion. I would not be able to taste that this is a very rare choc which deserves a high price. And becaus I can’t taste it, it doesn’t deserve that high price.[8D] Marcolini’s porcelana is very different; it has an enormous strong and very distinctive spicy taste, ceratinly one of a kind. (Personally, I don’t like that spicyness that much, but that’s just a matter of personal palate).

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
September 17, 2004
12:11 pm
Lone Ly
Oslo, Norway
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Polar, are you saying that you won’t be able to separate for example Trinidad and Grenada from tasting? I agree that all Amedei chocolates has got the Amedei character, but I find the cru selection quite varied from the tobacco/spicy/coffee/wood-like Ecuador and Grenada to the flower/fruit/cheese-like (can’t remember exactly … long time no ‘see’) Trinidad.

Taste is a funny thing. I think the Porcelana is all but mild and yes, not any very particular flavour – rather lots of flavours. Or as Alex put it – ‘swirling complex’.

I also agree that Marcolini’s porcelana is very different – in fact, to me it is not like a Porcelana at all. Or … if I do my very best, I think there is a hint there of the common flavours in Domori and Amedei’s Porcelanas.

“Man cannot live by chocolate alone – but woman can.” (Unknown)

"Man cannot live by chocolate alone - but woman can." (Unknown)
September 17, 2004
12:34 pm
Polarbear
Tromsø, Norway
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quote:


Originally posted by LoneLy
Polar, are you saying that you won’t be able to separate for example Trinidad and Grenada from tasting?


Yes, but it could just be me who haven’t eaten enough of them…[;)] May be my taste is just not that developed yet.

quote:


Originally posted by LoneLy
I also agree that Marcolini’s porcelana is very different – in fact, to me it is not like a Porcelana at all. Or … if I do my very best, I think there is a hint there of the common flavours in Domori and Amedei’s Porcelanas.


Havn’t tried anything Domori, so I cannot say where it stands.

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
September 17, 2004
12:38 pm
alex_h
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i can taste a difference in the crus, but would not be able to tell you which is which without the labels.
common factor in amedei though, as you have mentioned, is the characteristic taste of raisins and, for me, tobacco.
i cannot tell you what porcelana is, since what i have experienced in domori is something very different from amedei. how do they do that?!

September 18, 2004
12:42 am
Hans-Peter Rot
USA
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I wish Amedei would produce the iCru squares as regular size bars. That way, we could enjoy our favorites and not worry about either not having enough of our favorite or having too much of our least favorite. Besides, the squares are an extremely impractical way to enjoy chocolate, imo, but that’s a matter addressed in another thread.

November 21, 2004
12:19 pm
alex_h
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back to san jose: i finally got a box! ocumare 67. haven’t tried it yet, but looks really nice.

November 22, 2004
4:06 am
Hans-Peter Rot
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Have you watched the DVD yet? I’m real jealous of you now hehe.

November 22, 2004
6:41 am
Lone Ly
Oslo, Norway
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J… Alex – haven’t my parcel arrived yet???

You reminded me on something there, Monte. I forgot to send legodude and Alex a note about the DVD, but I presume the DVD is the same for Ocumare 67 and Ocumare 61 – or? I haven’t watched it yet. Would be happy to send copies around, but can’t find anyone with a DVD recorder …

Chocolate is cheaper than therapy and you don’t need an appointment.

"Man cannot live by chocolate alone - but woman can." (Unknown)
November 22, 2004
12:40 pm
alex_h
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:-) i’ve now tried three of the four bars in the crate. but no, haven’t watched the dvd yet, since i don’t even have a tv (had to sell it to pay for the san jose ;-)
will tell more after watching it. the pamphlet was mildly interesting and contained a curious statement that the criollos used at san jose are very low in polyphenols. surprised me.

no, lone, i haven’t gotten it yet :-(
just got a package from in’t veld with the pralus pyramid i ordered last week though.

i wouldn’t feel good about burning the dvd and sending it around. copyright u know.

btw, the 100% didn’t (yet) impress me much. usually 100% is my “breakfast bar”, to wake me up instead of coffee. maybe my tongue was a bit off this morning from celebrating all weekend :-)
but the chocolate tasted much of cheese, reminiscent of domori’s 75g 100%.

i liked the 60 and 80 very much. the 60 is very, very subtle though, but the nibs are the finest i’ve had in a chocolate.
the 80 (with salt and fructose) is extremely fine and the flavor flows strongly, accentuated by the salt, which is a subtle component that you almost don’t notice (certainly not negatively).

more to follow. i imagine i don’t have to say much about the 70, since it is or should be puertofino.

January 24, 2005
12:31 pm
alex_h
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has anyone tried the canoabo? is it recommendable? i am thinking of buying a box…

March 8, 2005
9:46 pm
hadi
Düsseldorf, Germany
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Here is help at last:
http://www.chocosphere.com/Htm…..ml#sanjose
Enjoy !
hadi

quote]Originally posted by alex_h

does anyone know how much these crates cost and whether they are commercially available yet?!

domori’s site is a bit cryptic and they’ve only got a dinky photo.
are there only three different varieties (ocumare 61, 67 and canoabo)?

need to get my hands on some of this!

martin and lone, i know u know something ;-)

help!

<<ce qui fait du bien au palais ne fait du mal à l’âme>>
[/quote]

March 8, 2005
10:50 pm
Masur
Stockholm, Sweden
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I bought ocumare 67 last weekend in Sweden and payed less than £45.

“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)