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Home / Doug's Chocolate Republic  /   Review: Domori Il 100%

     
Domori Il 100% 
Posted: 29 August 2015    6.5 
Domori Il 100% from Italy 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.  
Avg price/gram: USD 0.09   Cocoa %: 100  Size: 50g   
       


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 100%?           

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.

If you liked reading this, consider savoring these reviews:
 Lindt Swiss Gold Milk Hazelnut from Switzerland -- 31% cocoa solids
 Haigh Milk Chocolate from Australia -- 32% cocoa solids
 The Complete Chocolate Republic Index


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