Info Details
Country Switzerland   (via Felchlin)
Type Semi-Dark   (70%; Lot #L81143 16 03)
Strain Carenero   
Source Venezuela   (Barlovento)
Flavor Naked   (+ Spices/Herbs)
Style Mainstream      
Urrutia means ‘remote, far away’ & this bar plays the role of that loyal distant friend seen only every now & then.

Comfort chocolate to keep loneliness company during those midnight feedings.
Appearance   4.7 / 5
Color: foreboding washed-out brown
Surface: Idilio’s (errr, Felchlin’s) finest yet; super clean
Temper: handsome matte
Snap: thin; fine edge
Aroma   8.1 / 10
vomit... sorry, no other way to put it... where’s the toilet?... light chunks heaved up after a mild bout of nausea running over roadkill -> once settled down, a little bit of German Chamomile calms the nerves -> spices sprinkle on, mainly paprika, then vanilla -> recovers fully & nicely for, finally, that characteristic Carenero caramel
Mouthfeel   11.4 / 15
Texture: hardened rubber blubber, almost approximates the waxy ‘nipple fruit’
Melt: placid; elapsed as an hourglass
Flavor   44.6 / 50
blank wax idles until... foom! – White Chocolate -> melts thru to caramellow -> spice rack (cinnamon, nutmeg, vanilla & coriander) -> honey -> abiu -> background lychee syrup -> warm cocoa finished in pecan
Quality   17.2 / 20
Exceedingly mild yet accumulated. Idilio’s lowest cacáo-count to date. No added butter listed. This powers-up too lightly & too long for that to be true. Early rounds in this bar resemble Choklat’s buttered-crayons. Similarities soon diverge however as that false flat-as-wax start here, followed by sub-Texture, takes on real chocolate character. Ultimately well-structured; about as equally harmonized as several octaves stacked upon each other in unison with few if any dramatic offsets to differentiate flavors. No high fruits that usually occasion this origin, nor overbearing tones – Felchlin’s roasting & conching just sees to that by wiping ‘em away.

Lacking variety & complexity, its seamlessness delivers simplicity in straightforward chocolate.

ING: cocoa mass, sugar, cacáo butter

Reviewed Summer 2010


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