Italy, Jamaica, 70%
Amedei’s Jamaica 70% bar sketches out a serene landscape. The experience, like in all of their bars, is a complete one. An authoritative package design contains a slender chocolate with a robust flavor profile. The bar isn’t large either, which adds to its premium feel.
The chocolate has a satiny sheen to it and feels a little dry to the touch but has a crisp snap that reveals a nice grain. This gave the bar a slightly chalky feel when pressed in the mouth but an exceptionally long melt which I loved. The texture really gives the chocolate body and a savory feel. Sensually it rings a lot of bells.
It is quite sweet smelling but not cloyingly so. Hints of raspberry and vanilla are brushed in with slightly woodsy edges. It emits a very satisfying perfume that had me putting my nose front and centre a lot.
The flavor itself is equally fulfilling. A toffee-like taste plays the central role with a touch of cinnamon and vanilla in the backseat, it’s lightly spicy and familiar feeling, with a slight muskiness that rounds it out nicely. The woodsy-ness you find first in the aroma is present but mellow. It gives the distinct impression of popsicle sticks.
The toffee and vanilla give the chocolate a confectionary tone as well, similar to burnt marshmallows or Tootsie Rolls, in the middle. Surprisingly the finish was much jammier and sweeter that I expected with a nut butter element to it. The aftertaste is lightly acidic, like grape skins, and hung around for a long time.
Looking back at my list I see Tootsie Rolls, peanut butter and jelly and popsicle sticks. Yet, even with saying all of that, the flavor here is nothing less than mature and elevated. It works on many levels, the chewy mouth feel, the wood and the vanilla, the sweet berries. It may be too sweet (with very little acid) for some but I really enjoyed it.
Also, I gotta say, it smelled a lot like Viva Puffs.
Being the son of a chocolatier Chris has always enjoyed talking about chocolate as much as he loves eating it. He’s an artist and designer as well as a co-founder of the Chocolate Codex.