Impact
An acupuncturist inside an adult candy parlor that makes you go cookies all over
Appearance 4.2 / 5
| Color: | Stendhal dark |
| Surface: | perfectly smooth face w/ a backside of the moon surface |
| Temper: | soft sheen |
| Snap: | broken & weakened by nibs... exposes airpockets & granulated cleavage |
Aroma 9 / 10
similar to its 70% regular & unlike any other... the FXs of nitrous oxide (laughing gas): chocolate-chip cookies, candied custard, marshmallows, & a blow pop of bubble yum-gum -> nibs furnish wooden support underneath; delirious
Mouthfeel 12.3 / 15
| Texture: | simultaneous contrast of cream ‘n crunch (tougher than Santander’s soft-shock chocolate-covered Nibs) |
| Melt: | rapid except for the leftover fragments |
Flavor 44.6 / 50
maraschino cherry cocoa -> billowing marshmallow the cream fill to an Oreo cookie crust sandwich -> coffee plum cake (shades of Felchlin’s Classificado)
Quality 17.1 / 20
Nibs give a micron or two of depth missing in the 70% base & Santander has improved its bean selection + processing to curb the bitterness of the past (though perhaps a little overzealous with the roast, helping create - along with cocoa powder - those charred Oreo FXs) as this flavor-set holds its poise throughout.
ING: cocoa mass, sugar, cocoa powder, cacáo butter, cacáo nibs, soy lecithin, vanilla; CBS ~ 5:5:4
ING: cocoa mass, sugar, cocoa powder, cacáo butter, cacáo nibs, soy lecithin, vanilla; CBS ~ 5:5:4