San Primo Bio
by Agostoni
Impact
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?
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
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