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Karamell & Flor de Sal

by Coppeneur
Info Details
Country Germany   
Type Flavored   (Caramel + Sea Salt in 50% Milk Chocolate; Batch 26)
Strain Hybrid   
Source Dominican Republic   
Flavor Sugar   
Style Mainstream      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Coppeneur confusing a chocolate boxer with a barsmith. Isn't the first; won't be the last.

A killer confectionary app in bar-form for the hungry mobs. A bombone... of crass seduction.
Appearance   5 / 5
Color: vermillion
Surface: the runway models keep coming from Coppeneur... another prime-time looker
Temper: cosmetic-level matte
Snap: snug; the edge as flawless as the face
Aroma   6.8 / 10
a stinker: caramel / HFCS sunk in cheese funk (some raw fladä or dung 'patty', washed in brine)
Mouthfeel   11.4 / 15
Texture: sandy & flaky
Melt: toothpacking rib-sticker
Flavor   44.8 / 50
caramelized wheat -> big butterscotch -> malt 'n salt -> back to biscuits -> total gestalt of all the preceding for the longest... undifferentiated & whole... no let up -> minor chalk finish
Quality   15.6 / 20
Unique in its caramel quality (toasted grains), a speciality of German pastry.

Warm, rich, buttery... the total combine pushes Coppeneur's objectionable MC base off to the sidelines, as chocolate -- whether Milk or otherwise -- recedes into a background actor in this confected magnet that gets taste-buds twirling.

Salt then both enhances & extends the session.

Technically-marred (Texture), over-the-top (über-sweet), & even a bit tawdry (butter-scotching all the way) but a huge crowd teaser / pleaser.

INGREDIENTS: cocoa mass, whole milk powder, cocoa butter, caramel semolina, sugar, sea salt

Reviewed May 14, 2012

  

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