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Info Details
Country Austria   
Type Flavored   (Hazelnuts; White Chocolate 30%)
Strain
Source Dominican Republic   
Flavor Sugar   
Style Neo-Modern      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
The White Tigress of Giandujas
Appearance   4 / 5
Color: speckled ivory
Surface: well-molded / printed
Temper: opaque & gelatinous
Snap: snarls
Aroma   8.4 / 10
descending degrees of fine brittle, toffee, praline, caramel -> doughy loaf, slices, croutons, wafers, crumbs -> butter, cream, milk, skimmed powder
Mouthfeel   12.3 / 15
Texture: padded micro-crunch
Melt: melts w/ you
Flavor   46.1 / 50
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
Quality   18.8 / 20
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

  

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