Domori Sambirano Madagascar 70

picture from chocolatetradingco

This Madagascar is made from the same region my cocoa beans are from: Sambirano

The chocolate had a surprising roasted aroma, not fruity, there was rich chocolate, slightly metallic, and ... butterscotch

The texture was sensationally smooth, but I expected no less from Domori. The taste was chocolate, roasted, hazelnut and almond, a slight sourness at the back. I recognised a 'Feast' ice cream. This chocolate was creamy in taste and, as you can tell by my Feast analogy, it was not that sophisticated. The finish had me thinking of a particular coconut and cherry moist biscuit (if I really have had such thing) with a taint of coffee

I don't mean to sound boastful, but I think I achieved a better flavour with these cocoa beans ...

Domori Javablond

Without added vanilla nor cocoa butter, we get purity with Domori: just cacao nibs and cane sugar. I am not one for Java/Indonesia cacao, and at this 70% I wasn't sure how I would fare. However, the name Javablond and seeing Criollo suggested a delicate approach 

The blond in the name referred to the lighter coloured Criollo cacao, of which Domori had sourced from east Java. And the chocolate was a very light brown, compared to say Domori's Arriba

The aroma was intensely chocolate, with rubber at the very back. But what was more powerful than rubber was the floral and citrus orange, which was unexpected of Java! 

I couldn't help but compare the aroma to Omnom's Madagascar. The Javablond was more chocolatey, but they really weren't that different. I was very impressed

The taste was more captivating. It opened very chocolatey and then in with a vibrant red fruit. The smokiness of Javanese cacao was only sensed at the very end. There was the occasional distinct touch of hazelnut. The chocolatey taste was so dominant and had a bright acidity to liven it up

The texture was phenomenal: exceptionally smooth. The cacao gave a slight astringent feel 

I really enjoyed this chocolate. It was like a tamed Madagascar 

Domori Arriba Ecuador 70%

^Photograph from Domori^

The Arriba Nacional cocoa was grown in the area of Salinas de Guaranda, Ecuador. Domori say it's extremely fresh, delicate and mellow with notes of hazelnuts, bananas and citrus fruits

The cocoa nib/metallic aroma was so heavy, I did not like it. There was earth, vanilla, and coconut too, and an unusual sweet and sour sauce. Deep in the aroma I did find nice chocolate hints and blackberry though. Whilst experiencing the aroma I thought: how could this chocolate possibly be "delicate", "mellow" and "fresh"?

The chocolate touched the tongue and it turned to silk. It was so remarkably smooth that it made me question the absence of extra cocoa butter. The ingredients were simply: cocoa nibs and cane sugar

The taste did so happen to be mellow. There was hazelnut, followed by a subtle citrus, and I most definitely tasted banana, which was ever so creamy. There was a taste of almond too (which I first recognised as marzipan). The chocolate wasn't bitter considering the rich cocoa flavour. There were mild vanilla, metallic and coffee notes

I know that Arriba cacao isn't my preferred chocolate, but this really wasn't too bad. It was just too nutty and not fruity enough for my palate. I do have more Domori chocolate to taste and, like always, I'm hopeful it'll be chocolate to lust after