Chocolate

Tom F.

Bronze
Jan 1, 2002
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A few years back someone posted about getting fine eating chocolate in the DR. Over the last few years I have been learning a great deal about cacao and chocolate and making micro batches at home with Dominican cacao.

Over this time I have been accustomed, or addicted to eating (tasting) good chocolate at least a couple times a week. Being I spend the month of July in the DR mostly around San Francisco de Macoris. I was a bit concerned about having access to good eating chocolate.

There are at least two sources of fine chocolate made in the DR. At the Sendero de Cacao run by the Rizek family, they are selling bars and bon bons as part of their tours. It is also for sale in 4 or 5 places in Capital but is still in small production. Not sure where but the Sendero has a website and you can call. It should be available soon as they are increasing their processing capacity.

My real discovery was as I was leaving through the Capital, I made it a point to stop by Xocolat which is located a couple of blocks behind Ferrateria Hache. It is run by Diana Munne who studied culinary arts at Johnson and Wales and the daughter of one of the major cacao exporters in the country. She does a very nice job with creating fine chocolate which match any chocolate shop I have visited in Manhattan. The hot chocolate and chocolate cake were amazing. Not too much variety on the bon bons, but very nice ganches and excellent presentation. The truffles are exactly how I like them. I also bought a two and half pound bar but have not started on yet.

If you are in SFM, and Argentinian named Norberto runs a small shop with some chocolate on Rivas with Durvaje (Sp?) a few blocks away from the Patio restaurant. When he finishes building his refrigeration case, I should have some things. Right now only brownies and hot chocolate. He uses liquor from the Roigs and Rizeks. Also a little bakery in Plaza Colonial on the salida de la Capital uses a good Italian base and makes a nice brownie and other items with chocolate.

I would be interested to learn what is in Santiago. Any fine chocolate available there?
 
Aug 21, 2007
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Let's increase local production for the rest of the country. I want some good chocolate on the North Coast!

Lindsey
 

donP

Newbie
Dec 14, 2008
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Brown or White?

Let's increase local production for the rest of the country. I want some good chocolate on the North Coast!
Lindsey

Would Dominican chocolate be the brown* or the white variety?
So far, I still prefer "Ritter Sport" from Germany (which is available here in many SM).

*)
I just dropped to eat Dominican "salami".... :tired:
 

windeguy

Platinum
Jul 10, 2004
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I really wish I had not read this thread. Chocolate, Chocolate, Chocolate.....................................................
I need Chocolate.......................................
 

Tom F.

Bronze
Jan 1, 2002
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Most Dominican cacao is the darker, Trinitario variety. Farms have varying degrees of Forestero and Criollo, or white bean varieties. The term Criollo in the DR refers to the older Forestero which are often much taller than the variety of Trinitario hybrids which dominate most farms. The white bean may be 1-2% of some farms but is being grown on experimental farms and some more forward thinking growers.

When you try the Rizek, Kaw Kow bar or a chocolate at Xocolat, Ritter might not satisfy your needs.
 

windeguy

Platinum
Jul 10, 2004
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Chocolate should never be white. Not for me, nope, never ever. We need chocolate on the north coast, so the DR source you describe is not available here.

 

Tom F.

Bronze
Jan 1, 2002
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White chocolate is just cocao butter or fat mostly mixed with sugar and milk powder.

You have to go to the capital to get the good stuff.

There is a group of women in Palmar Grande near Alta Mira called Chocal. They have been making balls of chocolate paste for drinking, wines and some gritty,and a little too sweet chocolates. There has been some training with this group on refining their products and selling on the North Coast would be part of their marketing strategy. I did not get by their place this summer to see how they improved the eating chocolate. They have some nice equipment and a nice space to work.
 

Rafael Perez

New member
Oct 21, 2007
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@Tom F. Diana Munne eh? As soon as i read her surname, I knew she had something to do with the Munne Chocolate brand.
 

Tom F.

Bronze
Jan 1, 2002
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The stuff sold Munne sells in the stores in the DR and Washington Heights is not very good, even for drinking. They add all kinds of nonsense in it if you read the label. I went to their processing factory in SFM and from what I learned, almost all of wht they produce is not fermented Sanchez beans. I was told that they only ferment a small amount which is then processed in the capital. The chocolate sold at Xocolat is of much higher quality.
 

Expat13

Silver
Jun 7, 2008
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Would Dominican chocolate be the brown* or the white variety?
So far, I still prefer "Ritter Sport" from Germany (which is available here in many SM).

*)
I just dropped to eat Dominican "salami".... :tired:

Is that what those brown chunks are in my Salami?
 

Casino127

Member
Jan 13, 2012
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The reason the chocolate who is made in DR isn t has great as the one made in Switzerland, France or Belgium is that big cacao beans are exported outside of DR and what is left for the inside market is just the left over (mini beans) as far as i know from SFM.
 

dv8

Gold
Sep 27, 2006
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i think that the best beans are exported to europe and used by large manufactures like lindt (i love 'em). i am not a cholocate lover to the extend of looking for the fanciest stuff. i like mass produced lindt or milka. what pi**es me off, however, is the price of european chocolate in DR. from 4 times more expensive (ritter) to more expensive i can count without the calculator (lindt).

american chocolate i do not touch with a stick. hershey's is particularly gross with floury texture and way too much sugar.

i am willing to give xocolat a go next time i am in SD. especially that you mentioned cake. chocolate itself does not excite me as much as cakes :)