Info Details
Country Spain   
Type Milk Chocolate   (36%)
Strain Amazon   
Source (Africa)
Flavor Spices & Herbs   
Style Old School      
In the shallows of the new demographics, a group can have the appearance of diversity while in actuality be quite homogenized. This bar breaks from the pack – in composition, composure, & completeness - & in the source of its beans having nothing to do with Ceylon but whose character does... spelling a hypnotic haze of highly-engineered, simulated taste.
Appearance   4 / 5
Color: medium taupe
Surface: clean imprint
Temper: flat
Snap: clinks
Aroma   8.8 / 10
thick & sticky: butter bar, buttermilk, butterscotch -> mulberry in an abiding cocoa-caramel base
Mouthfeel   12.6 / 15
Texture: soft fat & powder
Melt: suede & serene
Flavor   44.9 / 50
enters on golden hay etched in butter -> aromatics transfer almost completely except Turkish figs swap out mulberry -> butterscotching to bahri dates -> spice pack centering around cardamom -> vanilla & light clove skittering off gentle-tannic cocoa-backbone for black tea... just turfs it w/ spiced Milk Chocolate still sounding the depths
Quality   17.8 / 20
Consistently even, deceptively uniform taste with subtle breaks owing to the deeply-roasted intricacies of several components to spur interest. An exhibition, really, on butter – a couple of varieties employed here – which fixes & carries a flavor uncommonly long, warm, & dark for a Milk Choc of this percentage (36% overstates the low cocoa mass content), peaking on cardamom at mid-palate to raise the specter of Dagoba’s MC without venturing much into traditional caramel territory.

Whether as couverture or straight eating, a bar that goes the distance with intriguing points of interest along the way.

ING: sugar, cacáo butter, skimmed milk powder, cocoa mass, whey powder, anhydrous milk fat, whole milk powder, soy lecithin, vanilla, flavorings; CBS (Cocoa mass / Butter / Sugar ratio) 1:8:11

Reviewed Autumn 2009


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