Criollo chocolate Domori - Venezuela

599,-

Domori

Criollo is the most valuable variety of all cocoa varieties. However, it came close to being lost. It is fragile cocoa that represents only 0.01% of the cocoa production in the world, 10 years ago it was only 0.001%.

Domori has been cultivating Criollo on their Venezuelan plantation Hacienda San José since 2002. Criollo chocolate made by Domori features a wealth of unique aromas as we use the shortest and purest recipe in the world. As you will taste, the quality of Criollo cacao is unparalleled - it lacks tannins, which generally give to chocolate bitterness and astringency. This cocoa has a unique creaminess, sweetness and roundness. 

Canaobo

Canaobo is native to the forest among the Venezuelan states of Yaracuye Carabobo. It is saved from extinction and cultivated in the Domori plantation Hacienda San Jose in Venezuela. Canaobo is a Criollo variety similar to Porcelana, both rougher.

Organoleptic notes: notes of Bourbon vanilla, almond milk, dates, dried apricots and sunflower seeds; almost no acidity, very low astringency, extraordinary roundedness, elegance and great persistence.

Chuao

Chuao is an ancient variety of Criollo cacao that takes its name from the plantation and the Venezuelan peninsula. Chuao beans are entirely white, giving the chocolate a great sweetness and roundness.

Organoleptic notes: hazelnut, dulce de leche, lucuma and mamey notes; light acidity.

Ocumare 

Ocumare is a blend made with 50% Ocumare 61, a vigorous and aromatic Criollo and 50% Ocumare 67, a Criollo with a good yield and resistance.

Organoleptic notes: Ocumare 61: cream, spices, almond, cherry jam, with excellent sweetness and roundness. Ocumare 67: caramel, tobacco, walnuts, papaya, undergrowth, mushrooms and dates.

Criollo chocolate

Fermentation days: 3-4 days

Bag size: 1 kg 

Cocoa Origin: Venezuela, Aragua state

Country of Origin: Italy

Producer: Domori

Storage: the product must be stored in a cool, dry, odour-free place at a temperature between 14¬į and 20¬įC.

Ingredients:

Canoabo 62% cocoa paste 46%, cocoa butter 16.5%, cane sugar 37 %, soya lecithin 0.5%
Chuao 100% cocoa paste 100%
Chuao - ganache 75% cocoa paste 75%, cane sugar 24.5%, soya lecithin 0.5%
Ocumare 38% cocoa paste 10%, cocoa butter 20%, cane sugar 37.5%, milk powder 24%, soya lecithin 0.5%
Ocumare 72% cocoa paste 62.5%, cocoa butter 10%, cane sugar 27%, soya lecithin 0.5%
Ocumare 100% cocoa paste 100%

 

Allergens:  May contain traces of soy, milk, nuts and derivatives.

Fluidity and tips for use:


Fluidity Recommended Possible Not recommended
Canoabo 62% four-drop fluidity hollow shells, filled, decorations pralines, coated, mousse, ice creams, baking, bean to bar
Chuao 75% two-drop fluidity mousse ice creams, baking pralines, hollow shells, filled, coated, decorations
Chuao 100% five-drop fluidity ice creams, bean to bar mousse pralines, hollow shells, filled, coated, decorations, baking
Ocumare 38% four-drop fluidity decorations, mousse praline, hollow shells, filled, coated, ice creams, baking, bean to bar
Ocumare 72% four-drop fluidity hollow shells, filled, coated, decorations, mousse, ice creams baking, bean to bar
Ocumare 100% five-drop fluidity ice creams  bean to bar pralines, hollow shells, filled, coated, decorations, mousse, baking