Color:	light orange brown
Surface:	chip & flake parade
Temper:	soft gloss
Snap:	about right for 63%: pitch in the midrange, slightly cuffed, just on the edge of crisp

desert flat: volcanic coffee paves over cocoa husks & coconut shells wrapped in leather -> mirage of melon kiwi & litchi... mango pop-up

Texture:	mid-weight accentuated by slight powder grain
Melt:	semi-quick; astringent grappler

grinding cold steely cocoa entry -> kimberlite -> chert blossoms -> colored red by plums & raspberries – holds this spray for days until hazelnut breakthru soiled by clay, fertilizer, acorns, & husks -> generates dirty champagne grape -> vegetal grapevine ash -> butter melt smooths over divergence for some butterscotching -> leaves citrus Milk Chocolate residue

Dumb (re: closed) for a Mad – only traces of the usual sparkling package, indelible though they are. Instead, bunkers down as sugar barrels thru to cover for numerous mistakes – most glaring, an unclean batch insufficiently winnowed, evidenced by aroma, husky taste, & high astringency which yields a perceived sweetness less than its roughly 37% sugar content.

Overall good cohesion & symmetry of what is there: dirty quartz chocolate, making this a structurally sound, even rarefied, mid-level bar especially for those enamored by a little composting dooky with their sweets for that barnyard / farmstead feeling.

ING: cocoa mass, sugar, cacáo butter; CBS (Cocoa-Butter-Sugar ratio) 10:17:15