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Post by Alan on Mar 29, 2006 22:28:41 GMT -5
Hello all,
I have found a few bars made by a couple of different companies that use Ocumare (one of the beans that John carries).
Chocovic has a 71% Ocumare bar Domori has two bars that use two different Ocumare sub-clones, 61 and 67. They are their Puertomar and Puertofino bars.
I am interested in finding any other bars made exclusively with Ocumare so as to compare them to my own Ocumare bars.
Does anyone know of any other bars made with Ocumare?
Thanks,
Alan
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Post by Alchemist on Mar 30, 2006 9:02:23 GMT -5
I think I had one, but I can't find the wrapper, so I don't know who it was from. They had an Ocumare and Carenero Superior. Oddly, it was the worst chocolate I have ever had. A major disappointment. I don't know if I got bad bars or what, but it was flat in flavor, bitter (not good bittersweet), astrigent and just plain unpleasant.
For that kind of comment, I am kind of glad I can't recall who to poin the finger toward.
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Post by Alan on Mar 30, 2006 9:39:17 GMT -5
I think I had one, but I can't find the wrapper, so I don't know who it was from. They had an Ocumare and Carenero Superior. Oddly, it was the worst chocolate I have ever had. A major disappointment. I don't know if I got bad bars or what, but it was flat in flavor, bitter (not good bittersweet), astrigent and just plain unpleasant. For that kind of comment, I am kind of glad I can't recall who to poin the finger toward. Well, I suppose that since my chocolate doesn't taste like that, then that is a good start. If you ever do think of the company, I'd still be interested to know. Thanks, Alan
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Post by Alan on Mar 30, 2006 20:54:07 GMT -5
Just as another point of interest:
I just found a decent section on Ocumare including photos of the fermented and dried beans in comparison with others in the book:
The New Taste of Chocolate by Maricel Presilla
Alan
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Post by Alchemist on Apr 3, 2006 7:05:30 GMT -5
I am kind of surprised no one has yet asked this, so I will go ahead and address it. The Ocumare I carry is from the primary co-op in the Ocumare Valley (beautiful place - I need to get some pictures up). It is a mixture of the sub-clones 61 & 67. It won't go off and call anyone a liar, but be aware if you are seeing sub-clone offers of beans, they may well be stretching the truth a little. From all the sources I have spoken too, the only way to assure a particular subclone is to work with the farm itself and purchase from specific trees, something the above producers can do, but not something a seller like myself can touch for the time being.
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Post by Howard on Apr 15, 2006 14:24:29 GMT -5
Hello all, I have found a few bars made by a couple of different companies that use Ocumare (one of the beans that John carries). Chocovic has a 71% Ocumare bar Domori has two bars that use two different Ocumare sub-clones, 61 and 67. They are their Puertomar and Puertofino bars. I am interested in finding any other bars made exclusively with Ocumare so as to compare them to my own Ocumare bars. Does anyone know of any other bars made with Ocumare? Thanks, Alan Hi Alan, I just had some Ocumare Venezuela 71% cacao dark chocolate by Neuhaus, no mention of which sub-clones. I bought it at Marshall Fields here in chicago. It's very good. The chocolate flavor is elegant and kind of fruity with pleasing gentle bitternessbut what's amazing is the long chocolate aftertaste. Good stuff. If I can eventually make chocolate this good I'll be very pleased indeed. Howard
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Post by Alan on Apr 16, 2006 21:02:35 GMT -5
Dear Howard,
Thanks for the info. I just had a bit of Chocovic's Ocumare to compare with my own most recent batch. The one negative thing I can say about the Chocovic is that there is too much sugar. I feel like the balance would be better with less sugar, perhaps 75-80%. I like the acidity of it, as it lends itself to subtle fruit notes and there is also a nutty quality is clearly hazelnut-like
My most recent batch, on the other hand, still lacks the level of acidity that would make me happy, and the nutty quality is still overpowered by a bit too much bitterness, though less than was the case with my last batch. I have a new hypothesis, though, and based upon it, I have done some roasting experiments today. I'll start making some more Ocumare chocolate tomorrow, so I'll let you know how that turns out after it is done (around Friday).
Alan
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Post by Alan on Apr 20, 2006 17:41:55 GMT -5
Hello all, Just read a review of the Neuhaus Ocumare over at seventypercent.com. They have a review of the Chocovic too, as well as the Domori Ocumare bars: www.seventypercent.com/chocop/bars.asp
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Post by realnicemark on Dec 8, 2007 16:10:56 GMT -5
I am kind of surprised no one has yet asked this, so I will go ahead and address it. The Ocumare I carry is from the primary co-op in the Ocumare Valley (beautiful place - I need to get some pictures up)... Forgive the neophyte question, but I haven't found the answer elsewhere on your site. How are you getting your bean? Are you traveling around Venezuela yourself, or do you have buyers in various regions. And more than a specific answer to my specific question, I'm hoping you can speak more generally (to point me to where you've already treated this subject) about how you get your beans. I promise I'm not looking to compete, just to understand how this part of the process works for you, since that's part of my process, too, as I make chocolate from your beans? Thanks, Mark
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Post by Alchemist on Dec 17, 2007 7:50:32 GMT -5
Mark,
It is a fair enough question, but no one answer. About the only thing I don't do at the moment is go to origin (but I do see that happening).
I have various brokers I have hounded enough that sell "small" 1/2 ton lots, or even just a couple bags if that is what is available. I also get some from other mid-sized chocolate makers.
In all cases, the beans are labeled, roasted and blind evaluated. I only buy and offer those that I find to be acceptable to my standards. It is one among many reasons you don't find only FT or Organic beans here. Whereas I love the concept of both, they often (not always) seem to be lagging in the taste and consistancy department.
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