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November 19, 2004
With only one moderator review of this bar, I am wondering if its rank is not somewhat inflated. I just tasted the Chuao, and although it’s good, I wasn’t nearly as impressed as I expected to be (and at that price, I expected to be impressed!). The texture was the first thing that struck me as off – it’s quite grainy and doesn’t melt nicely at all. The flavors are good – coffee, cherries, cream – and the flavor evolution is nice, with a good bitter kick at the end, but somehow I’m just not that excited. I found Domori’s Chacao Absolute (also 70%) to be much more interesting and the texture sublime. Any other thoughts on this Amedei chocolate?
August 1, 2006
Amedei isn’t exactly the pioneer of excellent texture, so never expect a mouthful of silk in any of their bars. They’ll always contain some degree of grit. As for Chuao, I plan on reviewing it soon once I get another bar. Don’t expect it to drop in the ranks, however, since I regard this as one of the top chocolates on the market. Just remember, though, that chocolate is a subjective experience and what one finds special in one bar may not be agreed upon by another. This is why there are five reviewers: to get various perspectives on the same chocolate.
November 19, 2004
This is my first tasting of Amedei – I think I’m just not a fan of their texture. In addition to the Chuao, I’ve now tasted the Porcelana and Nine bars, and none of them really had the fine texture I was looking for. I think I’ve been spoiled by Domori. I do like the flavor of the Chuao more and more, though. I thought Nine was also wonderful in flavor and had a nicer texture than the other 2 – it’s probably my favorite of the three I’ve tried.
I tasted the Porcelana in a direct comparison with the Domori Porcelana and Domori is the winner, hands down! The Domori texture is just suberb and the peaks and valleys of flavor in the chocolate are so much more pronounced than in the Amedei. General Porcelana question – I found both of these bars to have a very VERY subtle initial flavor. Is that just me, or is that characteristic of this bean?
August 1, 2006
Porcelana isn’t known for power or complexity, but rather the opposite: delicacy and noncomplexity. It’s going to be a gentle chocolate, very chocolaty, though, but with a uniform flavor of berries and cream. It startles with finesse, not power. This is the nature of the bean.
Domori’s Porcelana is indeed the archetype of this cacao, but Amedei’s isn’t bad either. Amedei’s is more reliable and consistent, though, and ever since my experiences with Domori’s “potting soil Porcelana” in the past, I have been forever scarred. Domori really brings to the forefront what this bean is all about and shows everyone just how it should be. Also, as you mention, the spectacular texture here is enhanced tenfold in a way that only Domori can “achieve,” so the overall experience is totally out of this world.
Amedei’s texture isn’t so bad, imo, but it can definitely stand for much improvement. What pains me, though, is when a chocolate’s flavor is similar to dried fruits or other things of that nature, and then the texture is gritty as well, which is a combined experience that lends an impression of excessive granular sweetness that could perhaps be avoided by a smoother texture.