Chili Peri-Peri
by Chris & Tom / Manufactura Czekolady
Impact
Chris & Tom demonstrating they can perform near-miracles in engineering feats to re-purpose that mud hole called Ekwador Grand Cru.
Just toss this bar into the backyard wading pool. Its thermogenesis will melt into, if not quite a hot spring, a kind of steam bath.
Ahhh... according to the Manufaktura Czekolday (better known as Chris & Tom), the thistle of this spice will steam away any worries as it "encourages production of endorphins - the hormone of happiness".
Just toss this bar into the backyard wading pool. Its thermogenesis will melt into, if not quite a hot spring, a kind of steam bath.
Ahhh... according to the Manufaktura Czekolday (better known as Chris & Tom), the thistle of this spice will steam away any worries as it "encourages production of endorphins - the hormone of happiness".
Appearance 3.7 / 5
| Color: | dim |
| Surface: | brushed plate; backside peppered with chili flakes |
| Temper: | opaque |
| Snap: | parchment |
Aroma 7.4 / 10
Dark-Milk countenance of a Cheetos™ funk sprinkled with pimento
Mouthfeel 10.9 / 15
| Texture: | dry topology, some sand & papered pepper flakes |
| Melt: | long & stringent |
Flavor 37.7 / 50
exceptional geranium rose petals just steamrolled by chocolate-asphalt -> thermals from the rear recesses... as background heat hangs in the corners, then comes to the fore with smoke tones (pimento) -> sugar catalyzes sweet red bell pepper -> smolders over talc + cocoa powder
Quality 15.2 / 20
Safe & well on this side of a conflagration.
Pepper remarkably covers up & over a mortared Ecuadorian cacáo. Better still, it actually enhances what scant baseline cocoa flavor subsides in this flat bean.
Though piri-piri can burn up to 175,000 Scoville Units, or pretty damn hot & in league with habaneros, Chris & Tom contain the heat well with only a backdraft of its furnace rather than any full fury.
An achievement deserving honorable discharge from this bar's indefensible Ekwador base.
ING: cocoa mass, sugar, peri-peri chili
Reviewed October , 2011
Pepper remarkably covers up & over a mortared Ecuadorian cacáo. Better still, it actually enhances what scant baseline cocoa flavor subsides in this flat bean.
Though piri-piri can burn up to 175,000 Scoville Units, or pretty damn hot & in league with habaneros, Chris & Tom contain the heat well with only a backdraft of its furnace rather than any full fury.
An achievement deserving honorable discharge from this bar's indefensible Ekwador base.
ING: cocoa mass, sugar, peri-peri chili
Reviewed October , 2011