Color:	deeply serious purple & brown mahogany
Surface:	only barely does it ever get better
Temper:	glistens to the point of perspiration
Snap:	like a purse

subdued: roasted chocolate, raisin, chestnut, walnut

Texture:	stick of unsalted butter
Melt:	glorious meltdown

chestnut cream -> butter cream -> biscotti ‘n cream -> red raisin -> black raisin -> blackened raisin -> bitter cut -> citric splashes up lime cocktail -> walnut

1% makes a huge difference compared to Hévin’s 80%. Quite a range / quite reserved; almost Italianate eleganza but that chestnut opening implicates Pralus’ 100 - re-melted & sugared down. Butter-cream calls the play early & stages quiet support when blend shifts from Criollo to both more acids & tannins from Amazon.