Moxos Dark-Milk

by Salgado
Info Details
Country Argentina   
Type Dark-Milk   (47%)
Strain Amazon   
Source Bolivia   (Moxos)
Flavor Crossover   (Earthen x Spices/Herbs)
Style Old School      
In Robery Ashley’s opera Dust, 5 scattered characters, of single appetite really, sit on separate park benches having little interaction on the face of it except they’re all recounting the memories of one of them. Each voice takes turns in spoken monotone drones – no sporanos or tenors so to speak - until that moment deep in the piece when they blend & mix in & the mundane turns profound, & everyone plays a song ensemble whose libretto sounds cliché because it’s true (clichés are usually that way): the urge / yearning to fall in love just one more time to release oneself in someone else.

This bar’s profoundly easy like that; blows you away with each bite... one at a time that leaves you begging for one more time.
Appearance   4.4 / 5
Color: pink tan
Surface: airs holes / bubbles (could’ve been vibrated better)
Temper: absorbent shine
Snap: thunderclap; unusually cleaner edge than surface
Aroma   8.4 / 10
sweet complex: lightly whipped-cream, white flowers, & vanilla-chocolate -> underlying mulberry, tamarind, & coriander -> aerates unctuous hazelnuts
Mouthfeel   12 / 15
Texture: powdered & dry
Melt: rounds up rather voluptuously
Flavor   45.2 / 50
coriander-cocoa -> royale mulberry -> almond chocolate -> butter melt-thru dilutes & cools the pooling flavors to a brief & minute tart tamarind, then soft spiced-toffee -> Milk Chocolate just hammers it to the finish; dry wax after-math
Quality   17.8 / 20
The milk must be spiked with spice in Argentina or the cows there are put out to pasture among some orchard garden patch because here’s yet another Milk Chocolate giant from Salgado. Then again, the Bolivian cacáo forming the base of this bar stands pretty imposing on its own so the 2 together combine for a natural force multiplier. As ever with Salgado, Texture is a bit off, the result of low conching since many of its offerings are prepared as couverture. Low conche also means more of the bean’s volatiles remain intact, left for recipients to self-conche by churning thru chewing, breaking down those compounds into greater flavor which this delivers handily, save for that interim where butter almost overtakes & swamps the length before cacáo’s tannins stand back up.

ING: sugar, cocoa mass, cacáo butter, powdered milk, lecithin


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