Color:	deep brown with red ferric blush
Surface:	smooth airside broken by whole almond studs set in the face-down mold
Temper:	hi-polish
Snap:	cracking pitch (on the verge of losing its Temper); solid edge wall

dense cocoa smoking over sapodilla wood chips & lit tobacco -> rubber & vinyl grooved in coffee / molasses -> papaya fruit pop

Texture:	stern hard tack
Melt:	bumps, clumps & lumps

candied cocoa before almonds rip a hole thru cotton candy -> brown sugar (both cane & cocoa) neverendum... toward vanilla

Über-sweet treat with but few nuts that adhere to an already inherent nut tone of this chocolate as seen in its 67% base couverture. Could stand to preferably roast the almonds for better integration of flavors. As is, raw almonds help Taste & Texture conform to each other, i.e., overall stiff ‘n dry.

Reviewed March 2011