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Info Details
Country USA   (Hawai'i)
Type Semi-Dark   (72%)
Strain Blend   
Source Mexico   (Chiapas; Xoconochco)
Flavor Naked   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Killer superweed killer (weed suppression is a huge headache in the cacáo groves & on the taste buds of "raw" chocolate).
Appearance   4.6 / 5
Color: deep brown magenta-blush
Surface: attractive mold (same as Sir Hans Sloane): duplex of raised-tiling
Temper: waxen absorbent sheen
Snap: thin & narrow on the upper register pitch
Aroma   7.9 / 10
that familiar raw edge (dry wall ‘n putty) but warmer... ensconced in chiche wood, guajillo & even a fleck or two of spice (including annatto & cocoa) -> guayule (hyperallergenic latex substitute for rubber) + napoles (prickly pear)
Mouthfeel   10.1 / 15
Texture: brittle as the Snap
Melt: splintered
Flavor   42.8 / 50
cocoa-putty -> epazote -> 2,4-D herbicide + Mansanto Roundup -> nuts (wall-nut / breadnut) -> goes figgy -> Mex tarragon (Tagetes lucida) & pepperleaf aka hoja santa (Piper auritum)... -> after the chalk + cocoa dust settle comes a faint caramel fade-out (inhering cream emphasizing added vanilla)
Quality   16.3 / 20
The unroasted brethren to Madre’s Chiapas-72. Let’s just state for the record that “raw chocolate” usually gives Maillard Reactions (the browning process from undergoing heat & a major contributor to chocolate flavor development) a very good name.

This bar generally unformed in Taste & especially Texture, the latter the result probably of over-conching that unexpectedly generates a saving grace however: an acceptably flat contour that rubs out many objectionable flavor-flags often associated with “raw chocolate” which, here, never loses hold of a base-cocoa showing some decent stamina.

A pleasantly shocking development for the (near)“raw” category.

ING: cocoa mass, sugar, cacao butter, vanilla, lecithin

Reviewed January 2011

  

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