Color:	deep brown magenta-blush
Surface:	attractive mold (same as Sir Hans Sloane): duplex of raised-tiling
Temper:	waxen absorbent sheen
Snap:	thin & narrow on the upper register pitch

that familiar raw edge (dry wall ‘n putty) but warmer... ensconced in chiche wood, guajillo & even a fleck or two of spice (including annatto & cocoa) -> guayule (hyperallergenic latex substitute for rubber) + napoles (prickly pear)

Texture:	brittle as the Snap
Melt:	splintered

cocoa-putty -> epazote -> 2,4-D herbicide + Mansanto Roundup -> nuts (wall-nut / breadnut) -> goes figgy -> Mex tarragon (Tagetes lucida) & pepperleaf aka hoja santa (Piper auritum)... -> after the chalk + cocoa dust settle comes a faint caramel fade-out (inhering cream emphasizing added vanilla)

The unroasted brethren to Madre’s Chiapas-72. Let’s just state for the record that “raw chocolate” usually gives Maillard Reactions (the browning process from undergoing heat & a major contributor to chocolate flavor development) a very good name.

This bar generally unformed in Taste & especially Texture, the latter the result probably of over-conching that unexpectedly generates a saving grace however: an acceptably flat contour that rubs out many objectionable flavor-flags often associated with “raw chocolate” which, here, never loses hold of a base-cocoa showing some decent stamina.

A pleasantly shocking development for the (near)“raw” category.

ING: cocoa mass, sugar, cacao butter, vanilla, lecithin

Reviewed January 2011