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Info Details
Country Austria   
Type Flavored   (White Chocolate w/ Raspberries)
Strain Hybrid   
Source Dominican Republic   (Yamasá)
Flavor Twang   
Style Mainstream      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
That hilariously drunk tart wetting her panties.

Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep. - Scott Adams (Dilbert)

Zotter’s craft usually rises to the level of art. He’ll make right.
Appearance   4.8 / 5
Color: raspberry smoothie, flush enough for lipstick or Playdoh™
Surface: wavy
Temper: recessed terra cotta
Snap: incredible snarl for a White
Aroma   6.4 / 10
dried raspberries set against casein protein & clay
Mouthfeel   11.6 / 15
Texture: fractious break lines at beginning evolve into a slimy albumen finish
Melt: processional
Flavor   32.7 / 50
lunges out a raspberry reduction... a classical sweet-tart whose acidity mounts thru the melt, cocoa butter carrying it forward -> rest of Aroma follows suit (clay & casein) -> berries ‘n egg white ending
Quality   14.1 / 20
Unidirectional & uni-dimensional; Rainbow Skittles™, if the rainbow sported only one color.

A fruit-bar rather than a chocolate bar. White Chocolate so null & void of cacáo per se. As such, any comparisons to, say, Chocolove’s lone success – the 55% Dark Raspberry – are ‘fruitile’, merely gauging the influence of cocoa butter solids on raspberries from ‘none’ to ‘some’.

Instead of Zotter’s usual proportion of whole milk powder, he skims it (both the fat & the overall percentage), then further increases fruit-acids by adding lemon powder to an already bright berry. Conched briefly, at 4 hours, preserves a beautiful color but also fails to fully integrate components. Ditto the light roast on a compound that calls for needed support.

ING: raw cane sugar, cocoa butter, skimmed milk powder, dried raspberries (13%), vanilla, salt, lemon powder, lecithin

Reviewed Autumn 2010

  

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