by Adi
Info Details
Country Fiji   
Type Dark   (100%)
Strain Hybrid   (Cundeamor mass w/ Amazon butter)
Source Fiji   (Vanua Levu; Savusavu)
Flavor Earthen   
Style Old School      
Soso-O rolls off the tongue easier than Sussudio (yeah, Phil Collins is ancient & unhip & just one of the best drummers to ever hit a rock kit; why else would Mike Tyson use one of his drum fills to play air-bongos while knocking some knuckleheads out in Hangover?).

This bar turns Pals (for palate) into a kind of percussion-pad on a drum machine.

And that ain’t all bad: a chocolate-dipped pringle.
Appearance   3.7 / 5
Color: cool mean veneer... opaque purple-brown
Surface: journeyman work; warp & bend in the mold; grease splatter & welts on the backside
Temper: translucent (big butter)
Snap: a Remo rototom tuned up high; edge appears termite-infested (very granulated, eaten away with air pockets)
Aroma   8.5 / 10
lot of skin in the game: cocoa husks & coconut shells cut by hops & taro + soursop twang -> spiced tickler on top (coriander ‘n black pepper) -> coral at the deep blue bottom -> plumes up bitumen charcoal-raisin
Mouthfeel   8.4 / 15
Texture: dry wax
Melt: intransigent
Flavor   43.8 / 50
dried paraffin -> flash spot of that raisin in the Aroma (rapid quik / blink & miss it) -> cardboard turns cocoa mushroom -> topsoil meets coral to produce taro chips -> pecan inflection -> grousing bitter way back -> finishes off high-fat salted potato chips
Quality   15.9 / 20
Oddly similar to Adi’s Koko-Bata (White Chocolate), especially Texture.

Rough beginning spells t-r-o-u-b-l-e to repel most takers but smoothes out & straightens up rather nicely to leave a positive impression.

No real highs; then again, avoids any death-bottom lows too. Very bitter attributes were evident in this varietal’s unadorned bean so a well-fired roast balmed in cacáo butter does the trick to keep this bar relatively in check.

Drizzle on for some kind of móle or bar-b-que sauce.

ING: cocoa mass, cacáo butter

Reviewed Summer 2010


Pin It on Pinterest