Chocolate Down Under
I thought you might appreciate part of my notes of the taste of Amedei Porcelana, "Elegant and sophisticated, yet delicate and gentle, like a Duchess of 1800s British royalty."I also tasted the Domori Porcelana and while it was still first class I thought it was a notch below the Amedei.(Right now I only have 1/2 of one square of the Amedei Porcelana that I'm hoarding for a special occasion.)
Thanks for the recommendation of Amedei Porcelana. I did try it, and although it was fantastic, i thought it was a slight notch below Chuao. Still first class, though. Have you tried Amedei's 9 or any of their others? I'm tasting their I Cru 6 single origins Napolitans these days.
Great photos Sera- I noticed what looked like Patric choc- where did you find them? Did you like it?Also how did you become a writer for Candy Addict? I love that site too- funny how we both found each other at both sites! The 2 sites are like mirror opposites- 2 sides of the same world- but very different sides- the gourmet high end and the nostalgic mass market favorites. I love it all......
Im going to move this discussion to the Forums page so we can get even more suggestions/input on Criollo !
I will definitley get the Porcelana then- did you know Bonnat (french) makes a PURE Criollo bar too? I would love to compare/contrast bars made with that same rare bean- depending on their fermenting/drying/ and processing teqniques they could taste totally different!
Love all the pics of bars and chocolates- are those from your own stash? I have tried most of them and cant wait to try the Porcelana bar- what did you think? Totally unique? Does Criollo really taste different/superior to other pure bean bars?
Hey Sera! Thanks for joining and posting all the photos. Your page is so dark it's hard to read (for me, anyway). You might consider choosing a different theme. I look forward to hearing more from you.
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