3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.
The forum will be back with a faster, simplified and up to date website in the next two months.
Please consider registering
June 28, 2005
Has anyone tried this bar, if so, let me know what you think.
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.
December 9, 2004
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.
Fine Chocolate Made From The Bean
June 5, 2005
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.
August 6, 2006
April 29, 2004
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.
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
December 26, 2008