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Info Details
Country Italy   
Type Milk Chocolate   (34%)
Strain Hybrid   
Source Dominican Republic   
Flavor Earthen   
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Category-killer in a stealth mode
Appearance   3.9 / 5
other than the color, short of Vestri’s best; looks worn in a rugged way
Color: camel on sandstone
Surface: murky print; backside swirls
Temper: smudged
Snap: the soft peal of erosion; granular edge
Aroma   8.8 / 10
huge aeronautics: 1st waft a golden scent of hazelnut oil to support billowing White Chocolate cream
Mouthfeel   12.1 / 15
Texture: clumped wax
Melt: procrastinator
Flavor   45.3 / 50
WUSIWUG (What U Sniff Is What U Get): seamless continuum from aroma to taste... gi-normous cream & butter shimmer into the after-glow of a hazelnut-paste infiltration for stealthy gianduja FXs -> vanilla forges bonds toward more identifiable Milk Chocolate though still without caramel -> all densely & richly interconnect for a umami hit at the bottom
Quality   18.6 / 20
Muted – 34% fools of a high percentage mostly on account of the lion’s share being cacáo butter, making for one of the softer-flavored Milks around (the CQ-metric or Chocolate Quotient reflecting mostly White Chocolate).

Instead Vestri communicates in a private language of sorts, distorting traditional Milk Chocolate (with its typical caramel roll) for one of subliminal grace - & a paired opposite to the heavy-bodied Texture - until the finish when that dappling gianduja-spread hits savory bottom.

This another bar in which hazelnut sneaks up unannounced (for comparison see what amounts to Bernachon’s version of a Dark-Milk in Jour et Nuit). Hazelnut serves to tilt the profile & extend the length, adding heft to an otherwise over-creamed sensation as well as tone back & circumscribe the sugar.

ING: sugar, cacáo butter, whole milk powder, cocoa mass, hazelnut, vanilla, lecithin

Reviewed Summer 2009

  

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