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Naranja

by Salgado
Info Details
Country Argentina   
Type Flavored   (Orange; 60%)
Strain CCN-51   
Source Ecuador   
Flavor Twang   
Style Industrial      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Sunshine for disinfectant. The bar financial analyst Steve Eisman must’ve been biting off when he, a street fighter taking on Wall Street, got inside the black box to blow up the rot beneath the veneer of respectable investment managers lying-to-infinity, well before the 2008 meltdown. A guy some proclaim to be a prick but a smart, honest, & fearless prick. In other words, dangerous.

Analyzing a highly-touted AAA-rated equity he wrote "it is a perfectly hedged financial institution: it loses money in every conceivable interest-rate environment”... just as this bar bleeds & leaks citrus seed extract, the undercurrent to "Arriba's" reputation of “distinctive trademark floral aroma”.

And the bosses wanted to get rid of him.
Appearance   4.9 / 5
Color: beautiful burnt orange
Surface: proud code-of-arms on the front; backside surface of the moon
Temper: well-polished
Snap: snaptronics: sharp & loud
Aroma   7.6 / 10
IntensO, the Big ‘O’ for Orange... a canister spraying & spilling all over it; super fresh zest, rind, & juice... persists for hours w/ just a dusting of cocoa
Mouthfeel   12.4 / 15
Texture: dry powder rounded by lecithin
Melt: even paced
Flavor   35.7 / 50
hops off the bus blitzing orange -> chocolate thrown underneath it -> runs roughshod over potted soil -> kicks burnt licorice to the curb -> settles in a quieter depot where underpinnings of cacáo butter & embittered polyphenols balm-'n-taser together before quelling seditious orange for bittersweet citrus cocktail highlighted in blood orange -> empties grapefruit seed extract w/ warm cocoa backflush
Quality   10.8 / 20
Heavy-handed, hence, aptly named. In so far as Salgado’s hot-roast of a house-style, readily apparent in its other bars, comes in handy here to good effect simply means burnt ashes go a long way to complimenting excessive & overpowering orange... by restraining it. Otherwise, very little core chocolate would get in the way of a derma-brasion acid-peel scouring the tongue. Even so, how they expressed this much fresh-flavor sensation out of an oil extract stands testament to Argentina’s citrus farmers & their orange crop, at a scale of several dozen in a bushel basket, to make California produce taste diluted by comparison.

The larger question remains: if this cacáo really inheres “dinstinctive trademark floral aroma”, why would any bar-smith do the opposite of gilding the lilly, smothering & suffocating it by spraying a floral extinguisher? The answer blows in the wind of Rio Arriba.

ING: cocoa mass, sugar, cacáo butter, orange oil, soya lecithin; CBS (Cocoa-Butter-Sugar ratio) 6:9:10

  

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