Color:	ebony blackwatch
Surface:	mistake-free other than the long swale off the back
Temper:	softly burnished
Snap:	high-pitched vibraphone; sheered edge

a certain reserve: dry cocoa dust -> smoked hickory nuts & concentrated green olive in cigarette ash -> firm fromage (Alpage Prattigau adds grass ‘n hay) -> clove at the bottom; all-in-all a dense wall

Texture:	over-conched into paste
Melt:	a bit stuck... affixes to the dents

cocoa dust in the Aromatics forms a sandstorm of doctored chocolate fighting for its tannins -> cacáo butter spreads them centrifugal -> smoked hickory nut (beautiful) to macadamia -> goes a little biscuit, even Criollo cream to hold off a threatening bitter brewing underneath towards peach-cobbler surprise -> refuels vanilla -> charred cookie dough -> hits the kill-switch on ash, iron, & hemoglobin

Catering by the Chamber of Commerce: 90% sounds bigger & baddder than actuality. This slots between Lindt’s 85% & its 99% Noirissime, the difference being increased butter compared to the former, affording it so much control to feel borderline vacant, & heavily conched ala Noirissime, as well as at least partially Dutched (foreshadowed by the Color). Stripped for the most part into a single dimension, with none of the schisandra berry tingle that glimpses the 85, this never really comes alive. Lindt then tries to return flavor by roasting on the edge in a ‘European Giver’ syndrome: what it takes away, it gives back.... sort of. For folks looking to meet the RDA for anti-oxidants & cholesterol from high cacáo-content chocolate.

ING: cocoa mass, cocoa powder, cacáo butter, sugar, vanilla
CBS (Mass / Butter / Sugar): 6:7:1

Reviewed 8/24/09