Pink Pepppercorn
by Åkesson's
Impact
Appearance 3.6 / 5
| Color: | hot brown |
| Surface: | a bit scathed |
| Temper: | dry |
| Snap: | polyphonic |
Aroma 7 / 10
pink sweet (chert & peony) with just a blush of pepper dust
Mouthfeel 10.8 / 15
| Texture: | parched then dramatically liquifies |
| Melt: | some noticeable grain |
Flavor 43.2 / 50
bright-breaking pink peppercorn instantly to the fore -> slowly Madagascar cacáo's citric volatiles matches it & together they commingle & wrap around & then tru each other... for days
Quality 15.4 / 20
One in a series -- with Voatsiperifery and Piper Nigrum -- of Bertil Åkesson's Chocolate-Pepper Mill.
Grown on his property in Madagascar right alongside his sought-after & award-winning cacáo. The intensity of this particular pairing sits in the middle between the exquisite Voat & the sneeze-inducing Piper.
Though unrelated to true peppercorns, the pink is feisty yet deeper, more rounded than its black counterpart. It lowers only a minor bite however, tempered by some fruited character, hence a perception of sweetness.
As such it compliments Madagascar cacáo quite well, the intersection being a juniper note they can often share in common. Additionally, this pink evokes a licorice-like quality to help strengthen the chocolate base which Madagascans can almost always benefit from, & quell the origin's blaring high notes.
Nonetheless a compound that remains an upper-register affair & the southern French barsmith who actually crafts this would do well to step off the peppercorn bit, walk it back some, & turn up the heat to its usual wont of espresso level roast.
ING: cocoa mass, sugar, cocoa butter, pink peppercorn (2%), lecithin
Reviewed September 6, 2011
Though unrelated to true peppercorns, the pink is feisty yet deeper, more rounded than its black counterpart. It lowers only a minor bite however, tempered by some fruited character, hence a perception of sweetness.
As such it compliments Madagascar cacáo quite well, the intersection being a juniper note they can often share in common. Additionally, this pink evokes a licorice-like quality to help strengthen the chocolate base which Madagascans can almost always benefit from, & quell the origin's blaring high notes.
Nonetheless a compound that remains an upper-register affair & the southern French barsmith who actually crafts this would do well to step off the peppercorn bit, walk it back some, & turn up the heat to its usual wont of espresso level roast.
ING: cocoa mass, sugar, cocoa butter, pink peppercorn (2%), lecithin
Reviewed September 6, 2011