Impact
Cocoa-melo... no crazy talk... just chocolate-chocolate... a chocolate-on-chocolate joint. Which explains why chefs bake with it. Guittard’s benchmark.
Appearance 4 / 5
| Color: | cinnamon copper brown w/ purple streak |
| Surface: | unblemished |
| Temper: | glimmer s |
| Snap: | bites |
Aroma 9.2 / 10
fragrant dazzle / scent-sual in the same floral / musk circle -> flower (early lilac / rosewood), spice (vanilla) & chocolate vice + apricot / date / peach cream top –> macadamia butter
Mouthfeel 12.8 / 15
| Texture: | nectar |
| Melt: | even paced |
Flavor 42.1 / 50
brown sugar – rumor of cola / root beer (licorice) – warm cooked fruit (raisin) in the backlot – coconut / rich chocolate
Quality 17.3 / 20
Manifold fragrance belies what’s inside -> simple, tender drape of a milk choc but the depth of semi-sweet, despite being shorter-lived than a butterfly.