Info Details
Country Austria   
Type Flavored   (Chili; Sheep's Milk Chocolate)
Strain Blend   
Source Nicaragua   (+ Peru)
Flavor Spices & Herbs   
Style New School      
Built on that stolid Empress Maria Theresa of a 42% Schafmilch & turns her loose into a bold & sassy ‘she-ba’ using lamb’s milk & chili pepper.

Birds Eye Chili used in this bar comes from South East Asia & fires up to a Level 8 out of a possible 10, or about 150-200,000 Scoville Units. Zotter mercifully just passes the shaker over it at 0.1% - a virtual homeopathic dose. Heat alone does not make a chili. Equally important is the under-riding flavor. Once more Zotter delivers.

The name of this chili can be explained by the fact that birds can eat this it in vast quantities because they’re resistant to capsaicin & therefore do not taste its sharpness.

Zotter, as such, wishing all a very pleasant flight.
Appearance   4.7 / 5
Color: sandstone brown
Surface: near perfect
Temper: vinyl
Snap: a li’l ‘bray’ ‘n ‘ba’
Aroma   8.1 / 10
oak wood laminated in labdanum & milk
Mouthfeel   12.1 / 15
Texture: pasty
Melt: slow tongue
Flavor   44 / 50
Classic MC (improbably vanilla-free... that’s how classic) just rolling along caramelized twists & turns then Bird’s Eye Chli sneaks up out of nowheres & packs the heat -> gasping for air when just as suddenly cocoa fats surround it & take it down into warm antique woods -> fiery evacuation
Quality   17.2 / 20
A configuration significantly altered from the 42% Schafmilch from which this is built, & for quite a different trajectory on flavor: more Cocoa mass-to-Cocoa butter ratio; less sugar / less milk powders; &, above-all, swaps out the vanilla for another spice – chili.

While the variety is the spice of the regular 42%, here the spice literally plays more singular (or diametric at most: chili + cocoa). Both nicely modulate in a modified A-B-A format that vertically stacks them at the finish.

ING: cocoa mass, sugar, cacáo butter, sheep's milk pwdr (9%), chili, salt

Reviewed Autumn 2010


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