/ Doug's Chocolate Republic /
Review: Domori Il 100%
Domori Il 100%
Posted: 29 August 2015
The Il 100% as tasted here is still made from the rare Criollo cacao beans, which constitute only 0.001% of all the cacao beans harvested worldwide, but a blend from several different plantations.
How does it measure it up? It's funny how I can drink coffee with nothing added and savor its different flavors, and yet when I try a chocolate bar in its purest form, I find a little goes a very long way.
price/gram: USD 0.09
Cocoa %: 100
On a final weekend in Rome,
my wife and dined in an amazing store/gourmet goods
shop/restaurant. For €11, you were entitled to dine on a sumptuous buffet and drink a pint of German craft beer.
As we were exiting the store to pay, we saw a few
Italian-made chocolates on the counter and purchased them.
Domori Il 100% was the
chocolate which got most of our attention. On the back the
bar's name, in English, is translated as Fine Cacao 100%.
That's entire what this bar is. One 50 gram block of
cocoa mass. No sugar. No vanilla. No
emulsifiers. I had once sampled a bar with
99% cocoa solids, but
Domori is part of the Illy
Group. Illy is famous for its expensive export grade
coffees, served even here in Thailand which grows its own
coffee beans in the north. I once did a taste test
with another expensive Italian export, Lavazza, and compared
it to the Thai beans and found Lavazza, at three times the
price, to be no better and, if truth be told, slightly
worse. So while I am sure Illy and the rest of its
group makes fine products, I am not convinced by default
that their price tag warrants the charge.
Domori manufactures another
100-percenter, a Domori Criollo Il 100%, in only 25 grams
(making it twice the price) and made from rare Criollo cacao
beans sourced from one plantation. The vintages, like
a fine wine, taste different every year.
The Il 100% as tasted here is
still made from the rare Criollo cacao beans, which
constitute only 0.001% of all the cacao beans harvested
worldwide, but a blend from several different plantations,
so I imagine this one tastes similar every year.
How does it measure it up?
You've got to be using high quality cacao if you're going to
journey into 100% territory, so let's not debate the source
product. Does the final product of 100% blended Criollo
beans take one to new taste sensation heights? After
all, why would anyone pay a premium to buy rarer cacao beans
constituting 100% of the bar?
The answer is no. It's funny how I can drink coffee with nothing added and savor its different
flavors, and yet when I try a chocolate bar in its purest form, I find a little goes a very long way.
Buy it if you get a chance to try it. It's part of a solid chocolate education. I doubt you'd
ever get so addicted you'd just have to keep eating it. I'd love to tell you it's low in calories without the sugar, but at 150 calories per 50 gram bar,
I'd be lying.