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Vaniglia

by Donna Elvira
Info Details
Country Italy   
Type Flavored   (Vanilla; Semi-Dark - 50%)
Strain Amazon   
Source Peru   
Flavor Sugar   (+ Spices/Herbs; Naked)
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Death for diabetics. A sugar reactor fuming vanilla with cacáo just sucking down wind.
Appearance   4.8 / 5
Color: naturally warm umber
Surface: 2-faced: clear front; hidden underside all blemished & intentionally ragged from sugar crystals
Temper: absorbent sheen
Snap: rotted... but beautifully porous red ‘n brown edge (late stage add’n of unmelted & unmixed sugar) appears as fondant-filling ravaged by termites
Aroma   7.2 / 10
same as its Naturale brother (i.e., fairly raw, flat, & undeveloped) save for malted vanilla & unforeseen banana
Mouthfeel   13 / 15
Texture: loud crystal micro-crunch
Melt: another lippo (lecithin in the couverture?)
Flavor   36.4 / 50
malted vanilla on the nose takes right it in the mouth -> hyper sweet-tooth -> strawberry evasion -> black pepper lightly suffused -> browned sugar nukes baseline-cocoa w/ raw-like powder backset; red banana reverb the aft-quake
Quality   16.1 / 20
Like their compatriot Gianluca Franzoni, aka Mack Domori, Elvira understands that vanilla is an additive just as, say, nuts or raisins or the taboo of the “Don’t-Mess-with-My-Chocolate” children – vegetable oil. This bar in a showdown against Naturale (identical composition except for the vanilla here) presents a dark exposé on the effect that that spice has: dimming the highlights, nearly effacing any residual acids that sugar crystals overly convert (& perhaps crush), pulling the profile down into heavier / flatter terrain, lying almost inanimate at absolute zero except replete with pepper spray (possibly therefore a Mexican vanilla) + sugar to keep it on life-support means thermal energy &, oddly enough, longevity (vanilla will do that just as the dying never want to expire).

ING: cocoa mass, sugar, vanilla

  

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