Color:	perfect pitch brown w/ garnet hiding for mahogany effect; slightly opaque
Surface:	museum-level silk-plate (event swirling / designer-whorls / A-1 styling on graphic imprinting)
Temper:	soft glint finish
Snap:	excellent choice on the thickness of this pour; quick, crisp; fine crumb & cleave

cocoa-cream / light cherry fudge-pie, crusted caramel; spicy fern & humus; leather backing; all light, fairly pure (no vanilla / lecithin added) w/ minute wax factor

Texture:	muddy for good rear molar chew...
Melt:	... viscous velvet cream - which only slows & prolongs the sensation

unpacks seemingly dutched cocoa -> charcoal-grilled almond flicks off an ash flint -> harsh chocolate tannins thunder across the pal to balance acidic ‘ground cherry’ (a variety indigenous to Central & South America; flavor of tomato/pineapple -strawberry w/ wild musk/peat undertone) -> resolves mercifully to brief passing red currant -> onto pain au chocolat w/ chestnut puree -> roasted cocoa -> mocha brownie seals the deal

Through a dark glass, roasting on the edge & within an eyelash of its life (that burnt coffee finish). Still, among Coppeneur’s kindest yet.

This was the bar that convinced that Coppeneur was on its way. A first sample of it years ago -- well before the label's ascent to the summit of chocolate when many thought the company was just a middle-of-the-pack copycat of Pralus (or worse) -- showed, yes, a Pralus-like roast but also a finesse in the formulation.

Aromatic components fired & fused into a huge single-sided wall of cacáo hanging out a provocative bitter & an unusual acidity before absorbing them back into the chocolate grain. No silly over-fermenting or heavy-handed lecithin either.

A real turning point for this chocolate maker. Let's hope it stays that way despite the departure of managing partner Georg Bernardini.

ING: cocoa mass, sugar, cocoa butter

Reviewed Spring 2007