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Moxos Milk

by Salgado
Info Details
Country Argentina   
Type Milk Chocolate   (33%)
Strain Amazon   
Source Bolivia   (Moxos)
Flavor Earthen   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Less a Milk Chocolate than a Chucky Cheese Chocolate
Appearance   4.5 / 5
Color: blanched-biege tickled pink
Surface: very clean except for Salgado’s trademark airs holes
Temper: buffed
Snap: cheese; striated edge w/ more pinholes
Aroma   7.9 / 10
dessicated: evaporated milk & unexpected tobacco over tannery hide -> off-cheese funk mellows to a smoked Gouda condom
Mouthfeel   12.8 / 15
Texture: dense Wax Factor™
Melt: insanely long & slow pyroclastic flow
Flavor   44.6 / 50
tight spiral caramel -> smoked gouda disappears into the loam of forest floor mushrooms -> lays out the fat (dairy & cacáo)... returns viscous mulberry-caramel -> game over on salted-almond (major savory) carried off on cocoa-fromage (huge L-glutamate hitting those T1R1-T1R3 protein receptors responsible for umami sensations)
Quality   17.7 / 20
Steadfast... rock steady really... massive fat (whole milk & cacáo butter the lead ingredients next to sugar will do that) with only minor bumps along the contour of this structural brick-house. Clearly some lipolysis action in the milk but the interplay with this Bolivian cacáo takes it away from the barnyard into deeper, richer forested folds. As usual, Salgado ignites the roaster oven hot & heavy - not a wild-fire but a controlled smoke – further burnishing its credentials as a Milk Chocolate monster (see this bar’s bigger brother Dark-Milk or the Milk Emeraldas).

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

Reviewed 7/09/09

  

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