Color:	saddle brown
Surface:	clear frontside complexion; constellation of grease splatter on back
Temper:	hazy gloss
Snap:	corrosive (Nibs do that); craggy break line

heavily dark & sultry; more herbaceously dramatic than even its sib w/o Nibs: thyme, spikenard, olive oil & sweetgrass (Heirochloe odorata) -> mastic resin & myrrh gum / oak & balsam woods under a strip of leather hide -> German chamomile -> tobaccocoa laced w/ caramel -> squashed strawberry somehow peeks thru petrol-singed brownies

Texture:	complexly layered contrast: soft rock candy
Melt:	nibbles along nicely... gradually

picks right up on that strawberry in the Aromatics -> coffee instantiates black cherry by the truckload -> juices down to plums -> roasted almonds -> thin gingerbread wafer -> drops the hammer on lightly blackened brownies

Hybrid bars (such as fully-refined chocolate studded with Nibs) often collapse under a mish-mash of both Texture & Taste. This does just the opposite... coherent in a masterful symmetry.

Nibs force Felchlin to back off the conche in their handling which then allows them to switch on the cacáo compounds. Animated to a degree rarely seen from Idilio, they create an easement of core chocolate flavor - straddling the cocoa / coffee divide - but enliven just about everything else – deepening fruit characters, enhancing nuts, & furnishing greater overall definition for this variety known as Clasificado+.

Felchlin goes close to full throttle on the griddle, yet these SdL beans tolerate the roast quite well, keeping bitterness & astringency in check. The resulting toasted almonds & those charred F/Xs provide beautiful offsets in depth at the end of a progression already colored by Nibs.

A big, impressive chocolate.

ING: cocoa mass, sugar, nibs

Reviewed Summer 2010