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Eclat

by Salgado
Info Details
Country Argentina   
Type Milk Chocolate   (w/ Nibs)
Strain Esmeraldas   
Source Ecuador   (Esmeraldas)
Flavor Earthen   (the good Earth)
Style Mainstream      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
So many contrasts: crunching chocolate & sueded milk... cacáo nibs & dairy cows that turn tongues into crush pads; soft Ecuadorian Esmeraldas & tough Salgado from Argentina do a dance on the taste-buds, a tango whose strangeness is powerfully intimate precisely because it's temporary.
Appearance   4.4 / 5
Color: pinken biege
Surface: scattered airholes & Nibs barely cracking the surface
Temper: light gloss
Snap: soft as cheese; coarse / porous edge
Aroma   8.3 / 10
simply put: cream & cocoa -> recessed baby banana -> smoked-gouda & leather
Mouthfeel   12.6 / 15
Texture: powdered nano-crunch
Melt: exfoliates
Flavor   45 / 50
rolls out subtle nuts (macadamia, almond, cashew & pecan) -> multi-creams (butter cream, milk cream, cocoa cream) -> spice depths (cardamom / vanilla) -> rare silica -> burnt sugar toffee -> soft peanut brittle for a snatch of Baby Snickers™
Quality   17.8 / 20
Re-confirms that Esmeraldas is a natural with Milk Chocolate, teeming with its own lactic acid; in league with Java’s reputation for the same pairing – if for different reasons (that for contrast; this to compliment).

Nibs & dairy here rob some cacáo baby fat found in the regular Milk Choc version of this varietal, stealing from that crib nuanced complexity.

Instead, this delivers more direct straight-ahead flavor (save for that crystal silica moment), consequently more easily replicated from bar-to-bar / batch-to-batch with a Texture well-suited for the profile.

ING: sugar, cocoa mass, milk powder, cacáo butter, soya lecithin

Reviewed Summer 2009

  

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