Dominican
by fincaChocolate
Impact
Dan Hankle of fincaChocolate crafts earnestly to transform these mutts from The D.R. into something resembling chocolate (who thought in this day & age that anyone could so disparage Dominican cacáo, an island esteemed as the 'go-to' IT destination).
No getting around it though, just inadvertent mudslinging.
The following details a Chocolate Bar Blitz – in this case 5-in-1 reviews. the C-spot®still maintains its actual sampling policy of only ‘1-a-Day’ in order to obtain an accurate & thorough gauge on a chocolate; as well as to avoid inevitable palate fatigue which occurs with multi-swallows in a compressed time session (no matter what so-called miracle palate cleanser may be invoked). For the sake of publishing efficiency, all 5 are consolidated into this single review. The overall rating & metrics (upper right) reflect a composite average of each bar's individual measures listed below.
No getting around it though, just inadvertent mudslinging.
Appearance 4.3 / 5
100%: 4.4 OUT OF 5
85%: 4.6 OUT OF 5
80%: 3.9 OUT OF 5
75%: 4.7 OUT OF 5
70%: 4.0 OUT OF 5
100%: 4.4 OUT OF 5
85%: 4.6 OUT OF 5
80%: 3.9 OUT OF 5
75%: 4.7 OUT OF 5
70%: 4.0 OUT OF 5
| Color: |
100%: blackened brown 85%: silvered brown 80%: purpled-brown 75%: dark brown with a drop of magenta 70%: light magenta-brown |
| Surface: |
100%: brushed 85%: hygenic… hyper-clean 80%: grease splatter on back 75%: practically flawless 70%: long brushstrokes |
| Temper: |
100%: absorbent light 85%: relaxed 80%: uneven 75%: pacified 70%: parts shine, other parts dull |
| Snap: |
100%: elocution 85%: happy 80%: dainty 75%: a squealer 70%: costive |
Aroma 7.1 / 10
100%:
thick, dark sap… truly heavy if a little flat but still animated… a mix of charcoal, coffee & carob -> black walnut husks
7.8 OUT OF 10
85%:
parched -- blue-stone & yellow brewer's yeast -> quite cacáo verde
dried bark ignites for smoked cocoa
hops the track & goes pepper, as in pepperoni
7.4 OUT OF 10
80%:
potted palm in a stone-garden
turns bituminous… asphalt / tar fractions, then coffee grounds
6.7 OUT OF 10
75%:
more of the same
granite pressing on a peanut grounding
6.9 OUT OF 10
70%:
muddy cocoa ink
6.8 OUT OF 10
thick, dark sap… truly heavy if a little flat but still animated… a mix of charcoal, coffee & carob -> black walnut husks
7.8 OUT OF 10
85%:
parched -- blue-stone & yellow brewer's yeast -> quite cacáo verde
dried bark ignites for smoked cocoa
hops the track & goes pepper, as in pepperoni
7.4 OUT OF 10
80%:
potted palm in a stone-garden
turns bituminous… asphalt / tar fractions, then coffee grounds
6.7 OUT OF 10
75%:
more of the same
granite pressing on a peanut grounding
6.9 OUT OF 10
70%:
muddy cocoa ink
6.8 OUT OF 10
Mouthfeel 10.7 / 15
| Texture: |
100%: as expected, turgid paste 85%: thin gum 80%: decent 75%: rents into weak fat globules 70%: anemic |
| Melt: |
100%: tries patience 11.9 OUT OF 15 85%: wayward 10.7 OUT OF 15 80%: moderate pace 11.9 OUT OF 15 75%: anemic 9.7 OUT OF 15 70%: quick set 9.5 OUT OF 15 |
Flavor 34.1 / 50
100%:
black licorice toffee -> black coffee -> black walnut shells… got the impression yet?… & it rolls darker from there
36.9 OUT OF 50
85%:
cinnamon opening quickly vanishes into equally fleeting cocoa, then cement, & finally dirt with some significant bitter edge, including some wild greens
34.3 OUT OF 50
80%:
molasses-accented chocolate -> sweet black mission figs -> lightens slightly with simple cane sugar but, alas, that tar from the Aroma too which soon enough takes over & puts a stranglehold on the remainder
29.7 OUT OF 50
75%:
similar contour, just sweeter as more refined sugar strips out some of the molasses -> obligatory coffee -> a saving grace: dirty brazil nut
32.1 OUT OF 50
70%:
sweet bland entrance…. just sugar, cocoa vainly striving to purchase a tongue-hold -> dilute watery molasses -> sugar liquid -> saccharine mud slush -> finishes up a faint spice taint
37.7 OUT OF 50
black licorice toffee -> black coffee -> black walnut shells… got the impression yet?… & it rolls darker from there
36.9 OUT OF 50
85%:
cinnamon opening quickly vanishes into equally fleeting cocoa, then cement, & finally dirt with some significant bitter edge, including some wild greens
34.3 OUT OF 50
80%:
molasses-accented chocolate -> sweet black mission figs -> lightens slightly with simple cane sugar but, alas, that tar from the Aroma too which soon enough takes over & puts a stranglehold on the remainder
29.7 OUT OF 50
75%:
similar contour, just sweeter as more refined sugar strips out some of the molasses -> obligatory coffee -> a saving grace: dirty brazil nut
32.1 OUT OF 50
70%:
sweet bland entrance…. just sugar, cocoa vainly striving to purchase a tongue-hold -> dilute watery molasses -> sugar liquid -> saccharine mud slush -> finishes up a faint spice taint
37.7 OUT OF 50
Quality 12.3 / 20
All the above bars crafted with Dominican cacáo sourced from The Cocoa Family operating out of Duarte, California. A problematic allotment that disinherits much of The D.R.'s renown.
100%:
Pretty standard 100% fare from the days before unsweetened started a move toward the accessible / approachable.
14.6 OUT OF 20
85%:
A real mixed bag -- literally. The scent gives it away with no need to look at any labels. A rarity: raw & ham notes together thanks to split batch: half 'n half roasted / unroasted. Certified schizophrenic.
11.2 OUT OF 20
80%:
Clear by now, if it wasn't already, that the cocoa quality here suffers. Bitter, astringent as some seeds unfermented / Sanchez-grade.
9.4 OUT OF 20
75%:
Diminishing returns
12.1 OUT OF 20
70%:
Vacant
14.3 OUT OF 20
GEN'L SUMMARY -- bulk-grade; fincaChocolate, a relative upstart, should've rejected these beans on delivery.
INGREDIENTS: cocoa mass, sugar (excluding the 100%), cocoa butter
Reviewed December 16, 2014
100%:
Pretty standard 100% fare from the days before unsweetened started a move toward the accessible / approachable.
14.6 OUT OF 20
85%:
A real mixed bag -- literally. The scent gives it away with no need to look at any labels. A rarity: raw & ham notes together thanks to split batch: half 'n half roasted / unroasted. Certified schizophrenic.
11.2 OUT OF 20
80%:
Clear by now, if it wasn't already, that the cocoa quality here suffers. Bitter, astringent as some seeds unfermented / Sanchez-grade.
9.4 OUT OF 20
75%:
Diminishing returns
12.1 OUT OF 20
70%:
Vacant
14.3 OUT OF 20
GEN'L SUMMARY -- bulk-grade; fincaChocolate, a relative upstart, should've rejected these beans on delivery.
INGREDIENTS: cocoa mass, sugar (excluding the 100%), cocoa butter
Reviewed December 16, 2014