Porcelana or Chuao
Founded by Cecilia Tessieri, Italy’s Amadei creates some of the most awarded chocolates in Europe. Their Porcelana is made from coveted, white Criollo cocoa beans, As is typical of Porcelana chocolate, the flavor is a fabulous balance of acidity and fruitiness and only lightly astringent and bitter.
Porcelana cacao is one of the most delicate cacao varieties to grow, requiring more attention and care than most. The annual harvest, mostly from Venezuela, is limited. Thus Porcelana is more expensive than most chocolates. But so very much worth it.
Flavor Profile: complex and subtle, with noticeable notes of roasted almonds and a hint of bay leaf and honey
Amadei was the first chocolate maker to create a bar from pure Chuao cacao beans. The Chuao plantation in Northern Venezuela is managed by a cooperative of the town, in one of Latin America’s oldest national parks, Parque Nacional Henri Pittier Rancho Grande. These Criollo beans are some of the most sought after cocoa beans in the world.
We benefit from C. Tessier discovring that these beans, unlike others, continue to develop their acidity and aroma after aging at least 20 days. What a delightful chocolate she created.