Color:	speckled ivory
Surface:	well-molded / printed
Temper:	opaque & gelatinous
Snap:	snarls

descending degrees of fine brittle, toffee, praline, caramel -> doughy loaf, slices, croutons, wafers, crumbs -> butter, cream, milk, skimmed powder

Texture:	padded micro-crunch
Melt:	melts w/ you

Whites of the eyes -> rolls to gauzy caramel, then full-on vanilla -> soft brittle accentuated by lemon twist (spectacular & special) -> hazelnuts slowly gain prominence -> candied lemon frosting... begging to be swallowed, interrupting the melt & length

Hazelnuts... less a flavor additive than a carrier that lengthens &, in the procession, buttresses cocoa butter rather than the more typical other way around.

With just a touch of dark cocoa mass, this effectively impersonates a White Chocolate, an outstanding White at that with pronounced lemon tone. (Checking for lemon powder among the ingredients but none listed, just a citrus analogue to some fine chocolate-making.)

Whether deodorized or filtered, consider this a fortified White of impressive range & sequential flow for its class & constituents that sweetens to a sugar gestalt but with flavor free of the cloying paw which could otherwise mar its sweetness.

Overstating the obvious, DR’s greatness, owing to advanced post-harvest practices, can now be gleaned even in non-Dark chocolate.

ING: raw cane sugar, hazelnuts (25%), cacáo butter, cocoa mass, whole & skimmed milk pwdr, whole cane sugar, vanilla, salt

Reviewed Autumn 2010