San Primo Bio

by Agostoni
Info Details
Country Italy   
Type Semi-Dark   (60%)
Strain Blend   
Flavor Crossover   (Sugar x Spices/Herbs)
Style Mainstream      
California in the 70s was all bitchin', rad & primo.... right before debt & degradation took their place.

The San Primo of this couverture refers to the Alpine mountain in Lombardi, Italy; Agostoni's way of conveying a 'peak experience' for chocolate.

But as Zappa's Valley Girls back in 1990s Cali would say, 'NOT'.

Just fun under the sun. And who can say 'not' to that?
Appearance   2.8 / 5
Color: distressed brown
Surface: another dusted / flaked issue
Temper: muted
Snap: gnarly
Aroma   7.6 / 10
not since Amedei's Porcelana has such an Italianate scent streamed off a chocolate: pizza dough, olive oil & oregano in a wood-burning oven
Mouthfeel   11.4 / 15
Texture: gummy
Melt: slow as LA freeway traffic
Flavor   43.7 / 50
Aroma foretells little of the vanilla mudslide that turns into a funhouse of sweet treats on the tongue... Necco™ wafers, juju & jelly beans cobwebbed in cotton candy -> simpering cocoa -> maltodextrin -> sugar -> then onto a nice Ginger Ale x Root Beer finish
Quality   15.9 / 20
The organic counterpart to Agostoni's Regina. So inter-related in weight, composition & Flavor to wonder what, if any, distinction separates them other than the "organic" label? Regina holds a tad more fat, plus a fraction less sugar, to inscribe a little greater overall profile.

Both, however, show surprising range for Semi-Dark chocolate despite exuberant sugaring (or possibly because if it, when considering the stochastic variables that encumbers chocolate-making in general). Though the ancillaries are a little off (Appearance; Mouth), the core values are quite sound (Taste & Quality) here. Like a run down a mountain trail, this keeps gaining momentum to the bottom for a truly fine ending centered around those soda pop spices.

Designed as a couverture for pastry. It will certainly tickle the cupcake batter.

CBS (Cocoa mass / Butter / Sugar ratio): ~3:5:5

Reviewed June 13, 2012


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