Info Details
Country Austria   
Type Flavored   (Hazelnuts; Milk Chocolate 35%)
Source Nicaragua   
Flavor Crossover   
Style Neo-Modern      
When Robin Williams appears on Letterman, Dave just shuts up. Or when Coltrane blows Bye Ya, Monk lets him go cuz it's easier to catch him that way.

Do likewise putting this into the bar-hole (re: mouth) or it’ll be missed in the time it takes to lick the lips.
Appearance   3.8 / 5
Color: hazelnut bronze
Surface: impressionable – ready to yield at the slightest touch
Temper: oddly heavy weighted
Snap: crinkles off; crumbling edge
Aroma   8.7 / 10
5-tiered filberts: massage oil, rich butter, thick meal, tough skins & pointed branches shade over cocoa woods
Mouthfeel   12.4 / 15
Texture: butter (slightly fraggled by nut bits)
Melt: instant meltaway
Flavor   47.7 / 50
soft florescence on nut-inflected chocolate -> deepens to hazelnuts backed in a floral spread (Ipomoea alba – aka moonflower or moon vine because its fragrant petals open from evening ‘til sunrise)
Quality   18.9 / 20
Well-studied. As Zotter understands, cocoa reached its fame, that celeb status, because it just has an incredible amount of flavor from hundreds of compounds. Many possess a 'nutty' character. So naturally, cocoa & nuts go well together as chocolate 'n flowers.

Phenomenal transparency to this bar; the components self-segregate yet beautifully integrate then in an act of cohesive magic.

The only drawback: length, so fast it’s gone before the lips lock it closed.

Zotter’s customized sugar mix (including brown sugar) meshes deftly with a Nicaraguan cacáo of inherent spice-chemistry, compounded by the addition of vanilla. The total combine, in conjunction with filberts, lays out those flowers by the end in a Textural thrill as handcrafted hazelnut praline with chocolate run counter to deposited hazelnut pieces - roasted by their lonesome until slightly caramelized to reinforce the floral imprint.

Never really a sluggish “gianduja” moment; just another singular Zotter creation.

Zotter acquires a new title to go along with his many other endeavors: chemical forest-florist.

ING: raw cane sugar, hazelnuts (25%), cacáo butter, cocoa mass, whole & skim milk pwdr, whole cane sugar, vanilla, salt

Reviewed January 2011


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