Seventy% - Topic: Amano - Jembrana

Trinitario on Amano - Jembrana

Tue, 21 Apr 2009 11:01:51 +0000

I bought Madagascar the other day and will get my hands on the others soon, I just have to say it was the best bar I ever tasted. My second favorite is probably Amedei "9" which I actually prefer before both Chuao and Porcelana. really looking forward to taste the other bars. :)

Dazeal on Amano - Jembrana

Wed, 01 Apr 2009 02:22:08 +0000

I used the Madagascar couverture I bought for drinking chocolate, which tasted a lot different then the bar. The couverture was really GREAT and very raspberry. My mistake was to add a pinch of cayenne. Raspberry and cayenne. YUCK.

Art keep up the great work and move your plant to Ashland!! :) Let me know before you get to town, I would like you to speak at our chocolate club that I am starting soon! A chocolate celebrity in Ashland!!! Woooohooooo :)

alex_h on Amano - Jembrana

Thu, 19 Mar 2009 09:57:07 +0000

ooh, I can't wait: soon we will have Amano here in Munich! That's via Sweden it is. It's been a while since I tried my first and only Amano bar. I'm looking forward to the Jembrana. It would be really cool if we could get more American chocolates here in Germany (er, Munich). There's all this exciting stuff going on and I'm missing out.

Masur on Amano - Jembrana

Thu, 19 Mar 2009 05:49:56 +0000

Jembrana is one of my Amano favourites.

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

ChemicalMachine on Amano - Jembrana

Wed, 18 Mar 2009 04:12:47 +0000

I also greatly enjoyed this bar. I found it very morish. I ate the whole bar in one sitting, and I was left wishing that it had been a 100 gram bar.

I might have to order some couverture from your website. Is the bulk chocolate which you sell on your site big blocks or little pieces? I like both. Nothing compares to gnawing off a big bite from a kilogram block, but little pieces are a lot easier to eat.

Art Pollard on Amano - Jembrana

Fri, 13 Mar 2009 22:37:00 +0000

Glad you like it!

The Jembrana is a spectacular chocolate on many fronts. I love it for its rich chocolate flavor (which is basically what you describe as "brownie") but it is nuanced and well balanced. In some ways, I like to think of it as a classic chocolate -- done right.

The Jembrana is wonderful to cook with by the way. Because of its classic chocolate flavor, it makes a wonderful hot chocolate that is full of chocolate nostalgia. (For my hot chocolates, I'm not wild about less traditional chocolates such as Madagascar -- though there are plenty of others who love the less traditional flavors for hot chocolate.) I've had people make molten lava chocolate cake out of it with rave reviews.

We have some exciting new chocolates in the works. I'm pretty excited about our future line-up but at the same time, I don't know how I'll get it all done. ;-)

-Art

Fine Chocolate Made From The Bean
http://www.amanochocolate.com

Dazeal on Amano - Jembrana

Tue, 24 Feb 2009 02:13:22 +0000

Has anyone tried this bar, if so, let me know what you think.
http://www.amanochocolate.com/retail/bars/jembrana/

I tasted it for the time today and was quite impressed. The texture was was soft and sexy. The flavors were subtle like an Amedei Chuao or No 9.

Thick meaty brownie mix with hints of nuts would be a further explanation of how I felt about this bar. It's very Amedei like in the way of subtle flavors and fine across the board chocolate.

Well done Art! I'll be getting the Madagascar in soon and am excited to try it. I'll also be testing the Ocumare couverture at my drinking chocolate boutique next week! I'll let you know what I think.