C.O.G. 74%
by Escazú
Impact
Ecdysiast is a prim synonym for ‘stripper’. This bar throws down a whore (hey, ya gotta pay, or what neo-fems might call a “sex professional” / very private entrepreneur): lustful & insatiable with some sass for a thanks a choca-fuckin'-lot.
Appearance 3.6 / 5
| Color: | light for a 74%... call it saddle-brown |
| Surface: | good mold (circuit board w/ raised mounds) blasted w/ craters, bunkers & grease pools |
| Temper: | semi-glazed |
| Snap: | also in the bunker: low frequency hardcore |
Aroma 8.1 / 10
vanilla driven, otherwise reclined / studied-reserve of tobaccocoa + hemp for some blunt action -> tapioca / matasano sapote & peanut / malabar chestnut soften that spiced smoke -> pitomba (think apricot) & lilac ultimately hover over
Mouthfeel 12.6 / 15
| Texture: | sanded w/ some elastic gum |
| Melt: | an airfoil |
Flavor 44.9 / 50
bubbles up pitomba above a clear cocoa on vanilla thoroughfare -> stays this way forever... & ever & so an evermore unexpected shock from gingerbread cake (sensational; out of nowhere) -> micro-chicle -> cotton candy -> spice malt (sassafras, slippery elm, & mace) -> more warm mugs of vanilla cocoa + a splash of root beer soda (numbing fizz included) -> brings it down on ambar
Quality 17.8 / 20
Fools of simple classic cocoa until the physics on this become dumbfounding.
Plays much sweeter than 74%; those alchemized spice notes bring a gestalt of Grenada rather than Central & South America; add in that wild texture (leaves the taste-chamber strangely numb; not so much astringent, more akin to anesthetized / narcotized) & this easily subsumes its components (Escazú’s 3 amigos: the cacáo types called Carenero, Ocumare, and Matina from Guapiles).
A vortex of strong cohesion (vanilla quite the binding agent), seamless integration (compatible bean selection), & sequential release (seductively subtle with good build-up), harkens the spirit of Bernachon’s blended bars (also very vanilla-driven): less magnitude on the depth chart but more range by way of those spice ticklers.
A dependable chocolate.
ING: cocoa mass, sugar, cacáo butter, vanilla
Reviewed Autumn 2009
Plays much sweeter than 74%; those alchemized spice notes bring a gestalt of Grenada rather than Central & South America; add in that wild texture (leaves the taste-chamber strangely numb; not so much astringent, more akin to anesthetized / narcotized) & this easily subsumes its components (Escazú’s 3 amigos: the cacáo types called Carenero, Ocumare, and Matina from Guapiles).
A vortex of strong cohesion (vanilla quite the binding agent), seamless integration (compatible bean selection), & sequential release (seductively subtle with good build-up), harkens the spirit of Bernachon’s blended bars (also very vanilla-driven): less magnitude on the depth chart but more range by way of those spice ticklers.
A dependable chocolate.
ING: cocoa mass, sugar, cacáo butter, vanilla
Reviewed Autumn 2009