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Latest review : 12-Jan-2008, Alex Rast
With a third bar (Cuyagua follows Madagascar and Ocumare), Amano's maverick techniques of blending stone-ground cacao and whole vanilla pods without a trace of lecithin becomes standard practice. Cuyagua is an aromatic chocolate that saturates the palate with fruit flavors but ends with earthier notes.
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Latest review : 30-Jun-2007, Alex Rast
An interesting twist on an old favorite, Amano, an upstart chocolate maker, explodes onto the market with a chocolate that will surely raise some eyebrows. Highly tart but interestingly complex, the chocolate also features a balsamic undertone for unique depth. A wonderful and promising start.
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Latest review : 4-Jul-2007, Hans-Peter Rot
A very different interpretation of the Ocumare bean from the more usual earthy versions. This one is light and fruity, and it makes for a refreshing change. Impeccable execution all round - but might this bar be slightly soulless? It seems a bit typical. Nonetheless a fine effort from a new arrival on the chocolate scene.
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Latest review : 16-Oct-2006, Hans-Peter Rot
Is 9 different beans in a blend overkill? Amedei doesn't seem to think so. And after tasting this bar, you may be inclined to agree - a superbly balanced, full-flavoured chocolate with plenty of fine characteristics. Perhaps one doesn't note 9 separate beans in here, but this is clearly by far Amedei's best blended chocolate.
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Latest review : 2-Oct-2006, Hans-Peter Rot
A super-strong, extremely characteristic chocolate, archetypal of its cacao varietal. It brings out all the intensity and complex character of the Chuao bean in a way that can only be described as sublime - both overwhelming and inspiring at the same time. A bar sure to excite strong passions in those who try it.
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Latest review : 30-Oct-2005, Alex Rast
A disappointing effort from Amedei that fails to bring out the best of the Arriba. Confused and muddy presentation make one wonder what went wrong. By pure pedigree and breeding, the chocolate manages to salvage some decency and avoid sinking into true mediocrity, but there are far better Arribas out there. If Amedei refocussed their efforts, this chocolate might be a great one.
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Latest review : 30-Oct-2005, Alex Rast
A good stab at a tricky cacao. Amedei has made the most of a bean that has a tendency to be somewhat bitter and flat. Some solve this problem with very dark roasting, but Amedei has maintained enough life to keep interest in the bean as well as the roast. Not, perhaps, as accomplished as some of Amedei's finest efforts, but a worthy chocolate nonetheless.
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Latest review : 30-Oct-2005, Alex Rast
An interesting cacao that, perhaps, needs a darker roast. Something of a miss for Amedei, merely a good chocolate in a sea of greats. Fans of woodier chocolates will be drawn to this one. Amedei's roast reveals a bar with potential for great chocolatey flavour but in this case with still too much bitter edge.
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Latest review : 29-Oct-2005, Alex Rast
The definitive Madagascar. Amedei has truly found the perfect point in this often-difficult chocolate, producing one at once characteristic and balanced. Supremely delicate and revealing all the Madagascan notes, this is a breathtaking chocolate and illustrates what the hype is all about in the sudden surge of interest in the chocolate of this country.
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Latest review : 21-Oct-2006, Hans-Peter Rot
A real connoisseurs chocolate with interesting developing flavours. Good job you don't need much to appreciate this bar, given the price!
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