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Info Details
Country Italy   
Type Beans   
Strain Chuao   
Source Venezuela   (Sucre State; Paria; Benítez; Hacienda San José)
Flavor Crossover   (Spices/Herbs x Earthen)
Style Classic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
These the seeds that sprouted far & wide from their roots to rise to the top of the chocolate firmament… virtually ascending into the heavens by climbing a Theobroma cacao tree.

Only Domori.
Appearance   4.8 / 5
Color: mottled cedar shells; mainly golden-brown interior Nibs with a few straight blondes
Surface: jumbotrons; among the biggest ever; some easy peel, others impossible-to-peel
Temper: minor encrustations on the husks; very clean, dry, & matte beneath
Snap: n/a
Aroma   8.5 / 10
pungent acetic acid blows thru some old growth backwoods (tall oaks & gran saman)
sharp palm / bromeliad spear with banana on the tip pointing toward a rare (for Nibs, that is) light cocoa-cream essence
Mouthfeel   14 / 15
Texture: tender & yielding
Melt: mouthwatering succulence
Flavor   48.3 / 50
brush of creamed plantain -> grinds more into Nibs & nuts (centered about almond) accompanied by wooded veneer (cedar / teak) -> shifts to a roasted green element ala marinated artichoke & olive oil... all easy to / from there… light spike arugula + spiced tonka (what a combine) -> resounds & rounds out on wood scraped from a single-malt cask -> latent Milk Chocolate
Quality   19.6 / 20
The seeds which Domori sculpted, Michelangelo-style, intp the Don Chuao of all cacáo.

Note they grow some distance from the actual Chuao Estate, transplanted to Hacienda San José belonging to the Franceschi family in Paria, Venezuela.

The backstory starts some time ago: while every other barsmith today scrambles around the Chuao Valley in a media-worthy frenzy, Domori & the Franceschis, ever so artful & prescient, quietly transported the best of the best from there in 1994. Far from any red-carpet of pure Criollo, the village of Chuao, west of Caracas on Venezuela’s northern coast, hosts a mix of differing cacáo types. The Franceschis' Hancienda San José, located on the Paria penisula way to the east, transplanted the cream (with emphasis) of the crop from Chuao, some obviously rare varietals boasting white seeds, making it more Porcelana than Porcelana (whose skin more than its seeds are white). They do as well as just about anyone in secluding the differing varietals on their property which make for heirloom cacáo that Chuao Village has possibly lost thru cross breeding.

By special dispensation of Gianluca Franzoni (aka Mack Domori), these seeds landed in the hands of the C-spot®. Grazie, Signore Franzoni.

The color projects the inherent Flavor which, further developed, factors into Domori's finished 70% chocolate bar.

Mightily benign & entrancing for the format -- unadorned whole seeds, simply golden roasted. Bitter-free. Huh, how can that be? Ditto astringency.

The flavor tags so welcoming & welcome. All throughout… & especially by the mid-palate when they behave as if by some Italian custom of what the fresh seasonal menu offers, in this case a spread for panzanella.

Mangia bene… one of the few cacáo seeds you not only won't want to spit out but will want more of to take in.

INGREDIENTS: cacáo seeds

Reviewed December 19, 2014

  

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