Adsense

Info Details
Country Switzerland   
Type Milk Chocolate   (38%)
Strain Sur del Lago   (modest Criollo)
Source Venezuela   (Maracaibo)
Flavor Earthen   
Style Classic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Not a shivering brain-freeze but an instant heart-attack from a melting ice-cream cone sweetened by bees right inside the honeycomb.
Appearance   3.8 / 5
Color: sallow tan
Surface: soft plate
Temper: semi-flat
Snap: snubbed - needs a sonor to detect; airholes inside
Aroma   8.1 / 10
aromatically rich: honey, cream, orchid blossoms, & hibiscus flowers; impressive for milk
Mouthfeel   12.4 / 15
Texture: Madame Tussauds in Vegas - what goes in the mouth / stays in the mouth; slight sugar / milk powder grit
Melt: word to your mother: craxy lazy neckline plunge to a playground of bouncing silicon bosoms
Flavor   41.7 / 50
super fine milk -> vanilla ice-cream -> roasted cocoas in the recesses -> subtle caramel -> honeycomb -> bee spit -> sweetened butter / white chocolate mouse -> tiny floral raspberry catkin
Quality   17.9 / 20
Deft confection. Culinary media outside mere Milk Chocolate. Super clean milk-cream, the main theme. Almost a 'white' chocolate (next to sugar, the primary ingredient is huge cacáo butter), infused with vanilla & well-roasted cocoa thrown in whose influential presence is felt more than tasted, oddly generating faint SdL enharmonics sadly missing in Felchlin's Semi-Dark 65% Clasificado. An exhibition on why the Swiss remain masters of Milk Chocolate - their own tradition which they started. Comparing this to its big brother - Creole (a 49% Dark-Milk) - also provides a good demo on the effects of milk-to-cocoa ratios.

  

Pin It on Pinterest