Impact
A dartboard from Nyangbo, Ghana
Appearance 4.1 / 5
| Color: | night on the edge of twilight |
| Surface: | machined medallions |
| Temper: | flat |
| Snap: | butter-hi |
Aroma 7.8 / 10
classic Valrhona black (raisin goop) over smoked wood (creosote soot) -> dried cocoa enlivened by vanilla bean + kola nut -> rubber bounces off the nose -> aerates to a little shea butter smothered in baobab pulp
Mouthfeel 10.4 / 15
| Texture: | midweight; porous |
| Melt: | hasty |
Flavor 34.2 / 50
straight line-drives right off the Aroma -> cork board -> enlists black cherry to approximate a drooping bulls-eye & a restrained bitter of the gbogname fruit, rolling in from Togo next door, relieves the flat scenery & blankets the mouth -> stringent tannin the copestone
Quality 14.9 / 20
Serviceable dullard with more yin than yang between this N_____bo.
Eviscerated at one-third sugar + copious butter (CBS [Cocoa Mass/Butter/Sugar ratio]: ~7:10:8). Even what this should be noted for – namely, CQ or “chocolatiness” to use a favorite on the C-spot’s™ List of Banned Words – rises only to a moderate level.
Ideally suited for cupcake batter. The kind of material Valrhona gives away to pastry chefs... by the metric tons.
ING: cocoa mass, sugar, cocoa butter, lecithin, vanilla
Reviewed Autumn 2010
Eviscerated at one-third sugar + copious butter (CBS [Cocoa Mass/Butter/Sugar ratio]: ~7:10:8). Even what this should be noted for – namely, CQ or “chocolatiness” to use a favorite on the C-spot’s™ List of Banned Words – rises only to a moderate level.
Ideally suited for cupcake batter. The kind of material Valrhona gives away to pastry chefs... by the metric tons.
ING: cocoa mass, sugar, cocoa butter, lecithin, vanilla
Reviewed Autumn 2010