I can’t begin to tell you how many times I’ve opened up a word document to write this review and then, well, haven’t. I don’t know for sure why I’m finding it so hard, but I have a few ideas:
- I ate this chocolate four months ago, and it’s usually easier to write about something I tasted yesterday than something I nibbled on a third of a year ago.
- This chocolate has been called the best in the world, and I somewhat dread admitting that I didn’t love it above and beyond all others.
- This is the very last chocolate I’ll be reviewing that was eaten on my travels, and I hate feeling like I’m closing the book on that part of my life. Thank heavens I still have travel photos to eke posts out of…
Amadei Chuao
- What a lovely Italian-hotel-room-chair-fabric backdrop!
(Because I feel you should know, I just ran away from this post by playing my online Scrabble games, writing a Facebook message to my brother, and staring intently at my Gmail account whilst wishing I could will an email from someone into existence. It didn’t work. So I’m back here, having realised that I once more procrastinated from writing the review.)
(Oh, and just then I spent ten minutes choosing the photos for this review, then I checked my online Scrabble games again, and then I stared into space while singing No Rain by Blind Melon, then I started singing On My Own from Les Miserables, then I realised I was making myself feel sad, so I’m back here again.)
Shiny!
Look! Chocolate! Fancy uber-expensive Italian chocolate, bought and eaten on my last day in Florence! Lookee the chocolate!
Okay. Let’s do this thing.
Amadei’s 70% Chuao dark chocolate definitely lived up to its reputation of awesomeness in terms of the aroma. A rich, tempting, deeply chocolatey aroma burst forth as soon as I unwrapped the bar, so that the whole time I was taking photos, I was slapping my own thieving hand away.
The chocolate had one of the crispest snaps I’ve encountered in my few years of chocolate tasting, which indicates some pretty masterful tempering (particularly factoring in how thin the bar was). And did I mention the aroma? So, so, so chocolatey. Really. Don’t believe me? Your loss.
Shinier!
When I took my first bite, a strong fruitiness became apparent as an undercurrent to the otherwise rich and sweet chocolate flavour. (I always feel silly when I say that a chocolate tastes like chocolate, but those of you who’ve experience high quality, unctuous, fills-your-senses-with-happiness dark chocolate should know what I mean.) I thought I detected a faint hint of cream and earth, but this was soon swept away by a strong tanginess, reminiscent of red currants, pineapple, cedar, lime juice and (bear with me) even a hint of parmesan.
Okay, I almost deleted what I wrote about parmesan. It’s definitely in my tasting notes, but now I feel like a crazy lady.
Oh well. I’ve said it before and I’ll say it again – you get the Real Hannah here.
Eated!
There were times when the tanginess of this chocolate became too much for me. I picked up on lemon and sour raspberries and olives repeatedly, which is not to say that this chocolate didn’t also taste of high-quality, smooth, and delicious chocolate. It’s simply that, for me, the red-fruit spectrum isn’t ideal, although I know it tends to highly regarded by chocolate connoisseur folk. As my personal tastes tend more towards earthy, smoky, cream-and-molasses flavours, I’d be unlikely to make the (enormous) splurge on Amadei’s Chuao again.
It is lovely chocolate, though, and it’s probably just as well that I can’t get it in Canberra. I know I’d end up buying it again to check my first thoughts, and then I’d spend another four months avoiding writing about it…
I think you need to do more travel. Starting with a trip to Melbourne. (See what I did there?!?)
You’re like a magician with your tricksy words of wonderment! What’s this in my hand? A ticket to Melbourne? (I wish. But soon, I promise!)
maybe it is a good thing your tastes aren’t for such expensive chocolate – but I do wonder if having tasted it in the end of your travels if you would want it again just to bring that moment sharply to mind! (and I am sure that parmesan note would help transport you back to italy)
Unfortunately there are a lot of expensive chocolates that I *do* love!
Askinosie, for example, which in Australia costs $20 for 85g… But yes, I would definitely like more Chuao just for the Italy memories 
Reading this blog I think you might be one of those “super” tasters!!
Gosh, what a compliment! Thank you
oooh another fun one to try!
That’s what I’m here for
Here’s what just happened:
I came downstairs from my morning shower and sat at the computer.
I clicked to your new post and began reading.
I came to your comment about trying to will a new message to appear in your Gmail.
I thought “Oh, I do wonder if she’s going to write me back from last week?”
NO MORE THAN 30 seconds later, what happens?
Your email arrives in my inbox. That is scary-awesome.
I completely understand taking awhile to write back! I can be terrible about that myself, especially on Facebook. Real email, at least, is easier for me because I can access it at work (“can,” not “am allowed to,” shh), so as soon as time allows it I will be replying, even if it takes ME a few days, for which I, in turn, apologize [in advance]. But know that your email made me smile big big big time. :]
And now, I probably ought to go get dressed!
Oh yes and P.S.—I LURV the pic where you bit off the chocolate, yum.
Aw! That was an awesome story! Hurrah for our psychic synchronicity! (Now if only I could get that to work on the other person I was hoping for an email from… ah well, I’ll now put my mental powers to work on you and look forward to your email, whenever it comes
)
Also, I’m super relieved that my email made you smile, because after I clicked ‘send’ I started worrying that it was super self-involved
Teehee, I’m also glad you liked that photo – I didn’t know if it would seem icky to people!
I had this chocolate in a desert at Quay last year. It was nice, great even, but not life changing. I’ve of course not had it on its own, and would love to- after that Vestri pistachio one.
You know how I tend to feel about chocolate desserts
(unless they come from Ble Sucre!) Heavens, Louise, you really do have to fly to Florence for that Vestri, otherwise it’s going to taunt you all your life!
This is a slippery chocolate. I say this because your brain didn’t want to think/write about it, and also because as soon as I saw the name I started singing “Dr Zaius Dr Zaius” in my head and promptly went off on my own weird tangent.
Dr Zaius Dr Zaius oh Dr Zaius
Troy: Can I play the piano any more?
Dr Zaius: Of course you can!
Troy: Well I couldn’t before.
Dr Zaius Dr Zauis! Ohhhhh Dr Zaius!
I’m simply glad this isn’t one of the chocolates sitting upstairs in my dark, cool Hannah drawer. (Which, actually, sounds a little creepy.) I also ran upstairs to check whether the wrappers advertise fruitiness, ha! I think we’re safe … Either way, if it’s good it’s good, or if it’s bad it’ll make for a more interesting review. Win-win!
I have been in your place many times, and I join you in willing the email into existence! But remember, there are so many people (like Lincoln) who simply lack an email-returning gene. Like me, too, actually …
*laughs* Creepy but hilarious and awesome! Gosh, I’m so excited about your super generosity
Thank you for the joint-willingness, but I think I have to let the hope go. Although Lincoln, for example, tends to disappear from the email world for months and then suddenly show up with a bang, so maybe…
So what I mean is, don’t panic (and bring a towel).
Oh I so understand (about running away from writing the post). I have been doing that with some of my sports posts on my other blog ’cause, well, sometimes I just don’t want to remember! And I’m supposed to be editing this bi-annual cousin magazine thing and I’m definitely running away from that but I make myself feel better by opening up the files every now and then!
Yep, running away and procrastination seem to be different words for the same thing! I’ve been doing that with some uni-related work, and I’ve now realised that by putting it off I’ve got myself in a very bad position because now I’ll have to fit it in at the same time that I’m marking 95 essays in two weeks. EEK. I fear for this blog… So good luck to you on the editing!
That seemingly innocent bar of chocolate sure seems to have a lot going on there
I don’t know whether you’d call about $15 for 50g innocent… !!!
Did you say parmesan? I am intrigued!!!
I did. But really, it was such a fleeting image in my mind, and probably just the kind of thing that happens when you’ve become hyper-sensitive to chocolate after eating bucketloads for weeks on end…
I like use of “undercurrent.” You have a good vocabulary.
The photos make it look good though – super melty and fine textured…..
Oh, the texture was brilliant. One of the crispest snaps I”ve encountered and very fine and smooth. They definitely know how to conch and temper, those Amadeians!
That’s why we read and adore you. BECAUSE you keep it real!
AWWW. That comment was just like a hug
I wouldn’t say Chuao was my favorite chocolate ever – I lean towards the earthy/smoky/caramelly end of the spectrum, too – but it was certainly the most unusual. And I always like novelty. Totally commiserate on the putting off posting about things! You wouldn’t believe how many restaurant photos I have that I’ve never used for one reason or another.
Shall we sit together at the smoky end of the spectrum and pull faces at the fancypants red-fruit spectrum people? I don’t know exactly who they are, but I bet they have pursed mouths and botoxed foreheads and are generally stinky.
Actually, I have you (and Louise) to thank for my finally getting off my metaphorical bottom and posting this, because you both displayed keen interest when I put up a teaser photo of it!