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Polarbear
Advanced Member
Norway
299 Posts |
 Posted - 08 Feb 2006 : 10:54:34
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Domori Puro!
I have tried three "chocs for really tough guys": Domori Puro 100%, Bonnat 100% and Cluizel 99%.
Cluizel's is quite crappy, a way too harsh forasteros taste. This is ash!
Bonnat's has a very rich spicy flavour, and has the most personality of the three. Unfortunately, it has a slightly hars or burned background taste. It made a wonderful drinking choc with some raw cane sugar added, though. Just for fun I also gave some pieces to colleagues and friends - there were some funny faces to see!
Puro is IMHO the best - not as complex as Bonnats, but more smooth and almost no harshness at all - remarkable for a 100%.
***
My name is Polarbear and I am a chocoholic... |
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Montegrano
Moderator
USA
1462 Posts |
Posted - 09 Feb 2006 : 04:43:20
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Is Domori's Puro your favorite unsweetened chocolate all around, or is it merely the winner from this tasting?
Ouch! You're the only one so far to not like Noir Inifini. "Crappy" is a fighting word!
As for Bonnat's 100%, that is one hell of a personality, huh? It's perhaps too acidic; I pucker my mouth every time, and the thick texture just keeps my mouth clenched. It's definitely an experience. |
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Polarbear
Advanced Member
Norway
299 Posts |
Posted - 09 Feb 2006 : 09:57:18
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quote:
Originally posted by Montegrano
Is Domori's Puro your favorite unsweetened chocolate all around, or is it merely the winner from this tasting?
Ouch! You're the only one so far to not like Noir Inifini. "Crappy" is a fighting word!
As for Bonnat's 100%, that is one hell of a personality, huh? It's perhaps too acidic; I pucker my mouth every time, and the thick texture just keeps my mouth clenched. It's definitely an experience.
These three are the only "choc-only-chocs" I have tried, so the answer to the first question is yes - and yes! 
Yes, I think Cluizel's 99% is bad. May be not so bas as it would be if made by run-of-the-mill-beans, but it has the distinct harsh forasteros aroma. Cluizels 72% has some of the same problem: It is better than much, but clearly worse than much else as well. Strange, since Cluizels single estates clearly shows that the man really knows how to make good choc.
Sure Bonnat's has a great personlity and fantastic rich, complex spicyness, but it is slightly to harsh or burned in the bacground.
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My name is Polarbear and I am a chocoholic... |
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seneca
Advanced Member
USA
208 Posts |
Posted - 12 Feb 2006 : 02:58:00
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Domori will soon have more choices in the 100% realm. I haven't tasted them yet, but they told us at the NASFT show that they'll be doing 100%s of all their plantations. The current Puro will be the Sur del Lago 100%, and they'll also have Sambirano, one other plantation I'm currently forgetting, and a blended 100%.
Should be fun! |
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asmokemezzo
Average Member
32 Posts |
Posted - 15 Feb 2006 : 21:29:21
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After trying a lot of 100% chocolate recently, these are my thoughts...
Domori "Puro" is a little confusing because they have several 100% bars that all say "Puro" or "100%" somewhere on the packaging. I have tried the Puro from the Ethnics line, the Chacao Puro and also the 100% from the 75g line. The Ethnics Puro, to my taste, was too bitter and tart, though there were some interesting flavors in there. The Chacao Puro was just bitter, although it did give me some insight into the blend and made me want to try the lower percentages. The 100% from the 75g line was not at all bitter and had flashes of actual sweetness throughout the melt - by far my favorite of the 3 and definitely the only one I would buy again.
Bonnat 100% and Slitti 100% were both painful experiences that I won't soon revisit. Sour, sour, tart and more sour! Ouch! Cluizel Noir Infini however - that is like chocolate nirvana to me! No bitterness or painful sourness, just pure deep chocolate flavor. I absolutely LOVE this chocolate. Perhaps there are 2 (or more) flavor camps as far as 100% is concerned... |
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Polarbear
Advanced Member
Norway
299 Posts |
Posted - 16 Feb 2006 : 09:54:40
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quote:
Originally posted by asmokemezzoBonnat 100% and Slitti 100% were both painful experiences that I won't soon revisit. Sour, sour, tart and more sour! Ouch! Cluizel Noir Infini however - that is like chocolate nirvana to me! No bitterness or painful sourness, just pure deep chocolate flavor. I absolutely LOVE this chocolate. Perhaps there are 2 (or more) flavor camps as far as 100% is concerned...
Seems that we have almost exactly inverted opinions
***
My name is Polarbear and I am a chocoholic... |
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pablo_xocalatl
Junior Member
USA
15 Posts |
Posted - 21 Apr 2007 : 01:21:25
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| anyone here tried the Claudio Corallo 100% bar??? it's delicious and, in my opinion, the only truly edible 100% bar out there. many others (like domori) come close and are very very good in their own right, but they have too much acidity and bitterness. claudio is a master of his art and if you haven't had the opportunity to try the 100% i'd recommend it highly. |
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Nicholas Zukin
Average Member
USA
31 Posts |
Posted - 22 Apr 2007 : 08:14:40
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| I tried the Pralus Criollo 100% today and ended up buying a couple bars. I generally prefer Valrhona and Cluizel with chocolates in the upper 60s (plus Madagascars and Venezuelas). So you know I'm not afraid of sweetness and bright fruits. Bitterness and astringency really turn me off. While this definitely had a strong bitter component that makes it tough for an eating chocolate, I definitely found it edible and interesting. Very nice texture. Since I'm on a low-carb diet right now, this is my best option for chocolate, I think. It was tasty enough, however, I ended up going through half a bar during a movie tonight. |
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Rebecca
Junior Member
Sweden
14 Posts |
Posted - 22 Apr 2007 : 17:38:18
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| I also like Pralus a lot. A couple of years ago I bought a 100% from La Maison du chocolat in London. I donīt know what chocolate they used, but it was also very good. |
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Montegrano
Moderator
USA
1462 Posts |
Posted - 22 Apr 2007 : 17:59:11
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| La Maison uses Valrhona. Both companies are owned by Bongrain. |
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Rebecca
Junior Member
Sweden
14 Posts |
Posted - 29 Apr 2007 : 22:15:33
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| I thought they used Valrhona but wasnīt sure. But I have never seen a 100% Valrhona chocolate. Do they only sell it to professionals? |
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onehundredpercent
Starting Member
3 Posts |
Posted - 05 May 2007 : 15:37:28
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Of unsweetened bars I have tried Domori puro, Cluizel 99%, Chocolate Society 100%, La Maison 100%, Rococo 100% and L'artisan Carenero 100% (oh and the disgustingly dutched, meaty Lindt 99%)
I like the puro, but it is slightly too tart for me to relax with completely - perhaps a good thing. Serious complexity, like a tightly-written poem that will yield more with rigorous analysis (I'm sure Mack Domori would approve).
Cluizel is really delicious, but the spices make me suspicious of the complexity of the chocolate.
My favourite by far is the L'artisan/L'opera Carenero 100%. Not at all bitter, no tartness, just an intensity of flavour that I now find lacking in sweetened chocolate.
I have ordered the Pralus and Coppeneur attempts along with 4 of the new Domori cru 100%. I'm looking forward to seeing how they compare - any word on the Domori, apart from the Sambirano? |
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Hundredpercent...and the winner is...
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