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Info Details
Country Austria   
Type Semi-Dark   (70%)
Strain Amazon   
Source Peru   (Satipo Pangoa)
Flavor Naked   
Style Classic      (New Classic - add salt)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Silent thunder... it cannot really be explained; it can only be experienced in a case of analysis-paralysis, a chocolate version of the Vulcan Nerve Pinch.

Absolutely, positively Zoterrific.
Appearance   4.2 / 5
Color: classic brown w/ a tease of maroon
Surface: faintly smudged & frosted (bloom?)
Temper: hot waxed
Snap: fractures off; wow, what an edge... sanded smooth
Aroma   8.4 / 10
smoother / softer than the wilderness of Zotter’s other Peru 70; less raw jungle / more recessed climbing vines -> chlorinated-disinfectant after the rain subsides & the leaf litter starts to dry -> wood produces a couple brazil nuts -> topped by a pepino melon cast -> bottom brownie on the forest floor
Mouthfeel   13.7 / 15
Texture: jiggles around & round as warm ice cubes in the mouth (if they could)...
Melt: ... at a pace more pointed than the Flavor
Flavor   48.6 / 50
tender chocolate florescence -> honey drops in, lucuma its companion, for a beehive of relative inactivity (for this bee has flown) framed in soft white laurel -> built to delicately fruited crescendo, the advent of a slow hi-hat cymbal opening to... papaya blossom -> supple white pepper ‘n tonka fold -> leaves off in an ineffably citrus-gauze of a cocona halo... & following stringent contrail (beautiful)
Quality   19.9 / 20
Sibling to Peru 70-16: same origin, same cultigen, same formulation... just a different conche path to flavor. An exhibition seen in the likes of Felchlin’s Centenario or, more apt for this duo, Coppenuer’s Chuao box set. The difference being Zotter’s inordinately shorter durations – 16 hours & 20 hours respectively - versus Coppeneur’s 100 hours and 70 hours. That's correct, the combined total conching time for both of Zotter’s 2 bars only minimally exceeds the differential between Coppeneur’s!

Given, on the surface, these ridiculously quick conching times, could the 4 hours separating 20 & 16 hours really matter?

Apparently so & all-in-the-know in yet another example from this label of Peru-defying flavor -- the distinctions fractional & intricate yet dramatic.

In some ways nothing happens. No defining moment as with the citrus-bark in the middle of the 16-hour conche. In other ways, everything happens. Salt, for instance, in a combine with cacáo, furnishing that tiny tonka honk.

Whereas Coppeneur’s 100-hour Chuao shows an inexplicable improvement over the 70-hour version, this conforms to expectation: in this the longer conche, volatiles, as expected, are driven off... none too far though, as they hover over here... there... somewhere... everywhere... echoing Thoreau: "God is alone but the Devil, he is far from being alone; he sees a great deal of company; he is legion."

Maybe true, for this chocolate beguiles with simplicity & subtlety.

The eurythmics as speechless here as Amano’s Jembrana Milk Chocolate.

Their principle – contemplation. Instead of wagging the tongue, it's 'quiet, please', for they enterically move the senses.

Virtually pure chocolate perfume here. The kind of flavor that takes Bernachon a monster blend of beans from around the world smeared with thick vanilla to achieve.

Zotter either has something up his sleeve or Satipo Pangoa, Peru is a great hitherto unknown find. Either way, he has hit on treasure.

ING: cocoa mass, cacáo butter, raw cane sugar, salt

Reviewed Summer 2010

  

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