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4:01 pm
February 3, 2006
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Snowbeast
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Linköping, Sweden
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posts 17
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Ok, I’m in the middle of tasting my way through Amedei’s assortment and have just reached “9.” And I’m afraid I have to say that it was thoroughly foul, tasting overwhelmingly of bitter, burnt coffee and (of all things) RUBBER.
I’ve since read the reviews on this site and am starting to wonder about my sample. What does it mean if a chocolate tastes like rubber? Is this a common flavor component or is there a specific part of the bean-to-bar process which creates this flavor? And am I the only one who has tasted rubber in Amedei 9? I don’t know whether to blame the chocolate or myself!
Kate
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8:37 pm
February 3, 2006
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asmokemezzo
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posts 32
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Am eating a piece of “9″ right now and I can’t say there’s any rubber in it [;)] – I really love this chocolate, actually. It’s smoother in texture than most of the other Amedei I’ve tried, and to me, the flavor starts with a slight roasty bitterness, coffee or burnt sugar, then melts into subtle fruit at the end – maybe strawberry or raspberry? Considering all the positive reviews on this site, is it possible you got a bad bar, or was it stored next to something that would have given it an off flavor?
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9:08 am
February 4, 2006
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Snowbeast
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Linköping, Sweden
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posts 17
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That’s what I’m hoping/assuming! I love most of the Amedei range so I don’t understand how my opinion of 1 bar can be so different. I am mostly curious as to what creates the rubbery/plastic flavor (it came through in the aroma as well).
I had that horrible taste in my mouth for at least an hour (long length was not an asset in this case).
Kate
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5:18 pm
February 4, 2006
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Hans-Peter Rot
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USA
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posts 1462
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Where did you get this bar? I would report this to wherever you acquired it, and if you bought it in a store, then perhaps you should get another bar to compare. Some retailers, and even e-tailers, are understanding about this matter and will replace your poor quality bar.
If it tastes burnt and overly bitter, then 1) the beans are lousy and/or 2) there’s a likelihood of over-roasted beans, perhaps to compensate for ferment problems or bad beans.
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12:01 pm
February 28, 2006
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Snowbeast
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Linköping, Sweden
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posts 17
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I went back to the shop and reported my nasty 9 experience, but the girl behind the counter wasn’t particularly sympathetic or knowledgeable – every time I buy the more expensive napolitans she asks me, “You DID see the price, right?” Thankfully the store owner is much better.
Anyway, I went ahead and got another bar – and it was fantastic! Not as similar to the Chuao as I had been expecting, but I never have tasted much blueberry in the Amedei Chuao. Instead I was reminded of the Bonnat Puerto Cabello – mulberries, sour cherries and toast. Must try a parallel tasting… [:)]
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2:07 pm
February 28, 2006
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Polarbear
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Tromsø, Norway
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posts 299
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My experience is that “9″ is a quite good bar, slightly rustique and grainy, but it does have a lsightly bitter/burnt aftertaste. It has the characteristic Amedei liquorice taste as well. IMHO, this taste is so prominent that it masks the differences between most Amedei chocs. The Toscano 70% is better – and less expesnive.
***
My name is Polarbear and I am a chocoholic…
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My name is Polarbear and I am a chocoholic…
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3:27 pm
February 28, 2006
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Snowbeast
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Linköping, Sweden
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posts 17
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I also prefer the 70%, but I am trying to make it through the entire range (just have the 63% left). I agree with you about the burnt flavor, but I didn’t find it unpleasant – like dark toast.
I am still curious as to what caused the rubbery flavor!
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