Impact
Black & White on Brown (coffee ‘n sugar over chocolate). Almost too fragile & ornate in the chewing... like scrambling up some Fabergé eggs for breakfast.
Appearance 4.9 / 5
| Color: | burnt umber-orange |
| Surface: | gorgeously & finely sanded |
| Temper: | matte |
| Snap: | powerful w/ jagged edge |
Aroma 9.4 / 10
moka-java smokin’ matcha: berries & leaves from the Big-4 - cacáo & coffee berries + green tea & tobacco leaves
Mouthfeel 9.6 / 15
| Texture: | granular & grit |
| Melt: | soft powder leaving micro-remains |
Flavor 44.1 / 50
coffee lite (sugar makes sure to that) -> starfruit borrowed from Vestri’s Massa Puro breaks thru the sweet brew here, making it sweeter still -> coffee residues reddens the progression to apricot found in Vista Alegre -> mocha wind up
Quality 16.3 / 20
Beset with integrations issues early on... horizontal sequencing & somewhat segregated (due in part to an un-Vestri-like texture; his most rustic yet)... until components melt thru to achieve a hard-won equilibrium in a vertical stack (perhaps slight imbalance in favor of sugar at the expense of chocolate, curbing acidity from both cacáo & coffee).
Most flavored bars with half as much coffee in it as this one (3%) often just over-overwhelm chocolate. But this lives up to the rep of Domincan coffee: light & especially soft ‘n mellow cup, a probable sign of wet-processed from the island’s Bani region.
ING: cocoa mass, cane sugar, cacáo butter, 3% coffee, vanilla, lecithin
Reviewed Summer 2009
Most flavored bars with half as much coffee in it as this one (3%) often just over-overwhelm chocolate. But this lives up to the rep of Domincan coffee: light & especially soft ‘n mellow cup, a probable sign of wet-processed from the island’s Bani region.
ING: cocoa mass, cane sugar, cacáo butter, 3% coffee, vanilla, lecithin
Reviewed Summer 2009