Color:	chocolate blonde
Surface:	clean; sporting Chocovic’s crest-of-arms
Temper:	softly burnished
Snap:	snaring (exceptional for MC)

subdued if direct: dessicated cocoa casein-cake -> dried banana & dates -> drop of lemon honeysuckle -> paraffin -> cheeze wiz

Texture:	powdered silk
Melt:	quick release

golden butter -> butterscotch -> vanilla -> yoghurt tangs off of sugar -> pink lemonade w/ cocoa twist -> fresh mulberry -> swerves out lighter butterscotch

Does for Milk Chocolate what Jaina did for White Chocolate: tilts the playing field by adding the curdling cultures of yoghurt for a sweet ‘n sour game-changer unlike any other in the category. A battery of ingredients, especially fat, including AMF which results from a process that removes fat from milk (allowing more control over milk-fat content in chocolate), only partially restrain yoghurt’s overlain tang that trumps the butterscotching going on underneath, as well as cocoa residues (chocolate benched to a minor role due to too little cocoa mass) making this feel slight for 37%, more like mid-20s.

Bottom line: yoghurt blasts too bright, a rough attempt at using it in a blend-formulation from multiple sources to simulate Cluizel's 50% Mangaro Lait masterwork of a single origin (from Madagascar) but this here at 37% - &, again, most of that cacáo butter - lacks the cocoa mass to balance yoghurt's tang.

ING: sugar, cocoa butter, skimmed milk powder, yoghurt powder, AMF (anhydrous milk fat), cocoa mass, soy lecithin, flavor

Reviewed Spring 2010