Info Details
Country USA   
Type Semi-Dark   (66%)
Strain Blend   
Source Dominican Republic   (Nagua; Coralina Estate)
Flavor Fruits & Flowers   
Style New School      
From Just Say ‘No’ to Let’s Move, America continues to teeter-tooter between binge-purge. Prieto solves the problem with a balanced diet: roughly equal parts sugar, fat & chocolate (add gassed-up pop rocks to stir the appetites of those fizz-kids still wiping away their Bieber-tears).

And kids, if you really want to explode the stomach, try spiking this with baking soda, vinegar & salt peter in dad's milk glass so pop then really rocks.

Those over the age of 12, just consider this a tingling vibrator for the moistened oral chamber. Yeah, pop mosh... to get your kicks on this the new Route 66 (now that the original is pretty much gone).
Appearance   4.5 / 5
Color: rouged brown
Surface: a mine field of pop rocks
Temper: angry
Snap: candied click-clack; bubbles on the break wall
Aroma   8.3 / 10
the most caramelized of Prieto’s initial releases, brown sugar driving the nose into potted soil growing those customary Dominican olive traits -> amazingly laps up seaweed
Mouthfeel   13.2 / 15
Texture: tongue tickler
Melt: pop, snap, crackle & micro-crunch explode all around
Flavor   44.6 / 50
flash chocolate -> red apparition (mainly apricot) -> bubble yum (under-girded in cherry) -> spice piece (ginger / cardamom) -> nut to fake a PB&J moment -> raspberry Skittles™ down the throat -> loiters off choc cake
Quality   17.3 / 20
Prieto views chocolate thru the prism of cacáo bio-tech. Candy is therefore just its by-product. So carbon dioxide – the active ingredient in pop rocks – would seem a natural.

It catalyzes some unseen flavors in this label’s heretofore line-up, not to mention sensations.

Though this officially weighs in at 66%, it tastes much more in sync with Prieto’s 65% Rustic bar than the Regular 66% (without rocks).

With this & its Rustic mate, Prieto is emerging to be a player in the unconventional realms; quite unorthodox but more alluring so far than its “serious” offerings, which may strategically align with its aims to be all things cacáo (emphasis on all things seeing how it treats Theobroma cacao trees as some bio-reactor plant).

A chocolate of tremendous persistency, doubly so considering all the noise going on, summoning a forceful resistance to withstand that kind of literal sugar assault just as it yields to meld into it. Lesser types might’ve buckled under at the very onset & pressure of attack. Part of this, of course, forms a mere illusion created by all the sonic thunder & texture of the pop rocks; bluster really for what in actuality isn’t so great as it seems. A case of sensory perception exceeding the physiochemical properties.

No denying, however, the net effect: fun, stylized & damn near bold enough to be dangerous.

Can’t wait for what it next hatches.

ING: cocoa mass, sugar

Reviewed March 2011


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