Moxos 72

by Salgado
Info Details
Country Argentina   
Type Dark   (72%)
Strain Amazon   
Source Bolivia   (Moxos)
Flavor Crossover   
Style Old School      
Moxy from Moxos (Bolivia)... Feral yet friendly... gets its freak on fast with a chocolate bang right off the bat or a golpe (a 'knock') on the head as they say in Argentina where Salgado manufactures its bars. Though surely of differing flavor, the character echoes the force of Neuhaus’ ST in the forest... both are, after all, Amazon strains at heart... & a potent, domineering reminder that cacáo comes from true timber.
Appearance   4.4 / 5
Color: cold fuschia
Surface: very little fictile about it... just a heavy plate
Temper: opaque (big butter content)
Snap: knocks & boxes the ears; quite literal; clean, sharp crackle
Aroma   7.1 / 10
push / pull action: puckered tamarind & prune tang waft out over roasted grains (quinoa, rice, coffee), vinyl, & tin -> bounces up rubber -> chokes down compost -> guava dooky -> incidental cocoa
Mouthfeel   12.3 / 15
Texture: resisitant
Melt: prolapses into a spherical dimension thanks to lecithin
Flavor   44.7 / 50
fastbreak chocolate BANG -> explodes off cocoa-coffee grains -> punctured by prunes / tamarind -> beautiful passing bitter offset -> rare quinoa-guava combo -> coffee pouring all over it... flattens profile into charred grounds bordering dirt -> late brazil nut brownie limned in guava -> deep shaft of blood orange
Quality   17.4 / 20
Tremendous scale accompanied by alternating balance/imbalance. Salgado, never shy on the roaster button, torches this too but to good effect. Over-shoots it to lose control in the last quarter of the progression yet this bar, bathed in butter to imprison an all-out insurrection among bitter ashes, also retains just enough acidity & maintains its structure even at endtimes, & never just in the rearview mirror, to prevent an all out kill-off to stage that encore of sorts with nuts & fruit.

Whether thru Felchlin, De Vries, or humble Alter Eco, once more Bolivia delivers a harvest a bit off the cocoa-grid, bringing a taste one-step closer to the jungle than most.

ING: cocoa mass, sugar, cacáo butter, lecithin; CBS (Cocoa mass/Butter/Sugar ratio): ~5:7:5

Reviewed 7/10/09


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