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Info Details
Country Brazil   
Type Dark   (80%)
Strain Amazon   (Hybrid)
Source Brazil   (Mata Atlântica; Bahia; Catolé; Uruçuca)
Flavor Naked   (with Spices/Herbs)
Style Neo-Modern      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
The Kamayurá people of Brazil are modern forest dwellers. The elder chief, for instance, wears a white T-shirt over the traditional dress, which is basically nothing.

They used to swim in rivers teeming with piranha. Thanks to global warming they no longer worry about that.

Deforestation encroaches upon their homes constructed with sape grass. Even in the remote Xingu Nat’l Park under the Amazon canopy, they’ve satellite dish TV.

Just a taste of the seeming contradictions of trying to strike a balance between nature & technology.

This chocolate strives to do likewise. Thoroughly 21st century with a nod to Brazil's earlier cacáo culture.


Techno-Jungle: a sound, a dance, or a lifestyle beat?
Appearance   3.1 / 5
Color: opaque purple pewter (repeat fast 5x)
Surface: scuffed, flaked, chipped
Temper: disheveled
Snap: uhn tiss
Aroma   7.5 / 10
less sweat than its 85% sib & less musky too / oddly more dusky & better form... with a cocoa dust vibe + cinnamon flint
Mouthfeel   13 / 15
Texture: soft 'n smooth
Melt: mid speed
Flavor   43.9 / 50
drops in purple (sun berry) -> wooden cocoa -> black chocolate (black truffle sweetened in black birch) -> fleeting pork grind -> cardamom diffuser -> basic cocoa tannin
Quality   16.1 / 20
Another Quality choc from Q Aquim though nothing unusual or special. Some old-time taste; a bit monotone to recreate Brazil's past.

The congruence between the Texture & the Taste however matches up seamlessly in a fitful union / motion -- moderate all the way around -- & rather remarkable for an 80/20 (cocoa mass / sugar) without add'l cocoa butter. It furnishes a little greater glimpse than the 85% of this cacáo's spectrum which probably optimizes in the 68% to 73% range.

INGREDIENTS: cocoa mass, sugar

Reviewed April 18, 2013

  

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