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Moka

by Alter Eco
Info Details
Country USA   (via Switzerland)
Type Flavored   (Milk Chocolate 35%)
Strain Amazon   
Source Ghana   (Kuapa Kokoo cooperative)
Flavor Earthen   
Style Neo-Modern      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Melted mocha-toffee ice-cream
Appearance   5 / 5
model perfect
Color: true Milk Chocolate brown
Surface: immaculate save for a single pinhole - the mole on Cindy Crawford’s face
Temper: slightly oily
Snap: quiet
Aroma   8.2 / 10
from Kuapa in Ghana to Zabar’s on Broadway: coffee grinds next to the cheese, butter, & flour in the deli section
Mouthfeel   12.6 / 15
Texture: gummy
Melt: paced more evenly than a metronome
Flavor   43.3 / 50
well-roasted coffee works it way thru a milky wax trap -> goes squirrelly then hollow in the mid-palate -> comes out the back coffee caramel -> cocoa latte -> mocha toffee ice-cream
Quality   17.9 / 20
Hyper Swiss processing (70+ hour conche) rapidly slips the gum-shoe of a false-start (partially attributed to no lecithin) for ultimately smooth texture & taste. Amplitude feels a little constricted overall, even choked, specifically the CQ (Chocolate Quotient), thanks to a bevy of rich fats, which makes the actual cacáo-content measured in cocoa mass closer to 15% (the exact opposite of Bernachon’s approach) but aids in soothing coffee grinds & carrying a subtle undertow, especially hazelnuts whose impact is far greater than their material weight, influencing & creating depth & savor the deeper this bar travels thru its progression. ING: sugar (Costa Rica), cacáo butter (Bolivia), whole milk pwdr, cocoa mass (Ghana), coffee, hazelnuts, skimmed milk pwdr, milk fat, vanilla cocoa

  

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