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Blanco con Fresa

by Blanxart
Info Details
Country Spain   
Type Flavored   (Strawberries; White Chocolate)
Strain
Source
Flavor Fruits & Flowers   (Naked too)
Style Classic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Darksiders’ charge & chide ‘Whiteys’ for never growing up, never moving out of the house, too close to mommy, still stuck nesting, thumb-sucking & breast-feeding, the umbilical uncut.

Here’s a precise mathematical equation adapted from an essay on adult-teething by Ann Shulock for establishing an end date on whether to give it up:

([age + salary] x distance from Mom) ÷ sq inches of tongue surface area
Appearance   4.9 / 5
Color: lemon ivory to translucent lemerald (emerald-lemon)
Surface: perfect plaster of Paris with strawberry dimples
Temper: soft luster
Snap: snug stuck
Aroma   8.6 / 10
reeze-dried strawberries & sprayed-dried cream... right on the abyss of all-out bletted rot... until it airs out & turns dehydrated succulence -> cottage cheese & caulking putty -> watermelon seeds grow into strawberry-vanilla ice-cream
Mouthfeel   12.8 / 15
Texture: frazzled-felt: pacifier meets lipstick strawberry kisses
Melt: slow to tease
Flavor   45.2 / 50
picks up right where Aromatics left off... frozen-warm scoop of strawberry ice-cream -> milk powder breaks thru the butter crystals & releases them... pure straight cocoa butter(luscious) -> thin vanilla back -> strawberry-honey at the final meltdown; late-breaking umami salt hit
Quality   18.1 / 20
Less about strawberry than originally conceived & ironically packs more “White Choc” than Blanxart’s plain Blanco. Other than that middle burp of milk powder, excellent flow & contours to the flavor. Ditto coordination as fruit covers the flaws.

ING: sugar, cacáo butter, whole milk pwdr, strawberry, soy lecithin, strawberry flavor, vanilla

Reviewed January 2011

  

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