I waited over a year in between buying and eating this Amadei Porcelana dark chocolate. Somehow, knowing that it was waiting for me in the depths of my chocolate stash was comforting. As long as it was completely intact, so too were my memories of the city in which I found it.
Florence. That beautiful city of gelato and more gelato, of statues that spoke to me (and only me) , and of Easter celebrations that involved daytime fireworks. A city where I again played Art Whisperer, and saw many other magical things.
On a scale of one to ten, does anyone want to take a guess at how travel-sick I am right now?
Amadei is one of the most lauded and respected artisan European chocolate companies around today. The hype surrounding Amadei’s Tuscan chocolatiers inevitably make for some mighty high expectations as you slowly, carefully, thrillingly, unwrap one the small yet glossy chocolate bars from its extensive packaging. This hype isn’t only Internet-based; the packaging of the Porcelana itself talks of “pure-bred Criollo cocoa … an incredible flavour, among the most aromatic, well-rounded and harmonious found in the book of chocolate … the recipe of excellence”.
But, you know, it’s not like Amadei is tooting its own horn or anything.
The chocolate was nicely tempered, with a crisp snap leading to a slow but smooth melt. The chocolate’s flavour was subtle at first, marked by a sense of richness, of clotted cream and dark cocoa powder.
There was no bitterness or chalkiness to this Porcelana chocolate and, despite the aroma, little sourness either. The flavour lingers long after the chocolate has dissolved, and I found myself thinking of caramelised almonds, sesame seeds bound together with toffee, thick thicker thickest cream, melted butter and maple syrup combined. I even once thought I tasted New Orleans-style pralines and buttery vanilla-laced shortbread.
Oh, memories. Don’t ever leave me
See my previous Amadei review of its Chuao chocolate here.