From Chocablog:

Amedei are one of the best bean-to-bar chocolate makers in the world. As well as producing their own bars, truffles and more, they supply patissiers the world over with some of the finest couverture chocolate available.

Amedei started making pralines in 1990, but soon became frustrated that the chocolate they were buying in wasn’t of the right quality or didn’t meet their own ethical standards. It was that frustration that led them to start making their own chocolate from the bean.

So few people make their own chocolate these days that chocolate making machinery is very hard to come by – a common issue faced by start-up bean to bar chocolate makers. So while Amedei hunted down antique machinery for their factory, Cecilla explored the world, finding the best quality cacao.

Today, Amedei chocolate is available throughout the world, and it’s a name synonymous with quality. Their range includes their famous ’9′ and ‘Toscano’ blends, as well as single origin chocolates, and the quite delicious new chocolate & hazelnut spreads pictured above. We were lucky enough to get to try most of the range with Cecilia who explained each chocolate as we went through them.

The recipe for Amedei’s range of blended chocolates has been developed and adapted over the years. Despite sourcing beans from the same locations, local conditions and other factors mean the flavour changes slightly from year to year. Customers, of course, demand a consistent flavour, so Amedei are able to make slight changes to their blends so the chocolate we eat maintains that flavour profile.

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