That might be enough to make a chocolate fanatic wish for higher blood pressure just to get this same prescription. But I think in this case you don't actually have to a problem to take the prescription; you could probably just increase your cacao consumption as preventative maintenance.
Anyways, I was at the Deli the next day and thought I'd buy a few bars and try this thing out. Figured five was a good start. Grabbed a few of
cause I know I've been very high on those. Also the
bar from the Dominican Republic, which I love because it has that strange to say, but definitely there anyways, hint of good green olives in the flavor. And I picked up one of those Cuban chocolate from
because I've always found its flavor intriguing.
That left me one more to try. In hindsight maybe it was the Cuba thing that started the intrigue--I think that technically we're not really supposed to be selling it because it's from Cuba, but somehow the customs folks seem to keep missing it, probably because it's chocolate not cigars and it comes in from France--that karmically led to the craziness that seems to surround
I liked all of the bars, and because I knew the Amedei least it caught my attention enough to want to write it up here.
Duff, our chocolate expert, was particularly excited when this one came in a few months ago. "Low and lean. Meaty. Thicker texture. Not for the sweet of heart," is what I think she wrote at the time. But in honesty I have to admit to being a bit underwhelmed by it when I first got home and tried it--the first few times I ate it, it seemed almost dryish and not totally all that exciting. I actually ate most of the other four bars that I'd bought and without really thinking about it left half of this one laying round while I went on to replenish my supplies after a week or so (like I said, two ounces a day is a lot of chocolate!).
But in talking this seemingly inexplicable shift through with Duff, she pointed out that, although few consumers realize it, the temperature at which we eat a chocolate has a big impact on how we experience it. In hindsight of course this totally makes sense. I've been saying the same thing incessantly about good cheese and cured ham, etc. for decades. Eat 'em straight from the fridge and you miss at least half the flavor.
While I don't keep chocolate in the cooler, sure enough when I first started tasting this stuff the weather was much colder. And lo and behold he day I started to like it a lot better the weather had turned and we'd hit the way warmer temperatures of mid-to-late May.
Once I unwittingly got the temperature thing in alignment (or as a friend of mine's four-year-old has taken to saying,, "in awinement") I can honestly speak to how much I like the Amedei. It's got a lot more balance than I first thought, meaning that a lot of good things come up but none take over and none really hit the ball out of the park on their own.