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Single-Bar
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Full Case (24 bars)
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Porcelana
Domori has purchased a portion of the harvest in the Andean region of Venezuela every year since 1997. In 1998, they grafted
several subclones of heirloom criollo Porcelana on the Hacienda San José.
It has notes of bread, butter and jam with an exaulted smoothness.
70% Cocoa,
0.9oz/25g net wt.
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Single-Bar
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6-Pack
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Full Case (24 bars)
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Chuao
An extraordinary Criollo,
indicated by some as the
highest level of fine cocoa in
the Domori limited edition.
An immediate perception of
dried fruit, especially almond,
followed by a hint of honey,
vanilla and milk cream. Great
sweetness and roundness.
70% Cocoa,
0.9oz/25g net wt.
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Single-Bar
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6-Pack
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Full Case (24 bars)
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Puertomar
The cocoa of the Puertomar bar is a sub-clone of Ocumare 61, a recent criollo and impressive undertaking,
planted in 1998 on the Hacienda San José
on the penninsula of Paria, Venezuela.
It is the first example in the world of a recent criollo cocoa that has been recovered,
and has been truly interpreted in its terroir and fermentation.
Puertomar has notes of cream, spices, almonds and cherry jam with excellent smoothness and sweetness.
75% Cocoa,
0.9oz/25g net wt.
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Single-Bar
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6-Pack
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Full Case (24 bars)
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Puertofino
Crafted from cocoa grown in Venezuela on the Hacienda San José,
Puertofino is made from a recovered recent criollo subclone of Ocumare 67,
that was not well understood by others.
Domori had faith in it, and uses it to create wonderful chocolate!
Puertofino has notes of caramel, tobacco, walnuts, papaya, brushwood, mushrooms and dates.
70% Cocoa,
0.9oz/25g net wt.
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Single-Bar
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6-Pack
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Full Case (24 bars)
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Canoabo
Milk cream,
dates and almonds.
Extraordinary roundness
and great persistence.
70% Cocoa,
0.9oz/25g net wt.
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Single-Bar
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6-Pack
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Full Case (24 bars)
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JavaBlond
Javablond is a criollo-type cacao from East Java.
Many centuries ago, a light-colored criollo cacao with a good acidity,
and that was easily separated from its shell, was cultivated on the island of Java.
Then a volcanic eruption devastated the plantations and forastero-type cacao
was planted alongside what remained of the criollo cacao.
From this mix a trinitario-type cacao was born.
One third of the island's crop has 50% light-colored beans and therefore is classified as criollo.
This cacao is unique because of its notes of tobacco, berries, smokiness and earthiness.
It is spicy with an excellent smoothness, long finish and marked sweetness.
70% Cocoa,
0.9oz/25g net wt.
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