Color:	ebony & mahogany hardwoods
Surface:	perfect impression panels like Ghiberti's Gates of Paradise
Temper:	oil-stained polish
Snap:	crisp as breaking a branch over the knee; super straight & smooth edge

bonoxious / aromatically gifted - can practically smell its look: raspberry-rubbed mahogany towers over & around coco butter absorbing a penetrating dried cocoa -> brazil & hazelnut oils on the rubdown (gianduja-like)

Texture:	fractured
Melt:	cures itself into felt fabric but w/ an astringent lining

unpacks soft cocoa -> immediately wood bitters down where nuts come up (filberts) -> runs into a groundswell of a fungus-fortress built on flat cocoa caused by burnt tannins... eventually generating ash & soot & bottomless fear -> butter builds unsuccessful firewall ala pasti-on-the-palate maneuver characteristic of Domori's (much) better high-% bars -> resurgence of hazelnut & a mere rumor of raspberry promised in the aroma never really shows -> closes on nut oils (brazil, filbert, & even a little pistachio); dry brownie aftermath

A misnomer to begin with, as botanically & geographically Venzy cacáo belongs mostly to Caribia (the region encompassing Central America, Caribbean islands & Northern Coast of South America). A misfire to finish it, as any hope that this would rival Valrhona's vaunted Araguani are scorched in a roast that just burns aromatics at the stake, establishing regressive baseline tannins for no other purpose than taking all that carbon & making nuts instead of diamonds, leaving a smoldering bitterness, deprived & depraved, without counterbalancing acids. The net effect is classically angular, exacerbated by astringent grip.