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Milk Chocolate

by Menakao
Info Details
Country Madagascar   
Type Milk Chocolate   (44% cacáo)
Strain Blend   
Source Madagascar   (Sambirano Valley; Millot Estate)
Flavor Earthen   
Style Rustic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
A Very Private Label bar in what the C-spot® dubs 'drive-thru chocolate'.

Just how private? Well, when shoppers sweep thru Trader Joe's® to Costco®, they know. This is far more discreet.

CINAGRA, the actual manufacturer of this in Madagascar, functions the same way as Tulicorp that pumps out a spate of product from Ecuador. Both have machines & equipment (& even beans too) at the ready for any & all comers who got game & want a private label chocolate to play on the int'l market.

In Menakao's® case... show more »
Appearance   4.8 / 5
Color: a gorgeous shade of coral pink
Surface: unblemished
Temper: retreating
Snap: pulls more than it Snaps
Aroma   9.3 / 10
warm biscuits (cream inclusive) & fruit basket -> breathes out to just a soupçon of floral perfume
Mouthfeel   10.9 / 15
Texture: In an era when language sounds so clinical ('shell-shock' now PTSD or schizo = OCD), let's just say breastaurant has mighty fine 'haptics' with sticky fudge luv-handles
Melt: lackadaisical
Flavor   45 / 50
caramel roll right off the top, cut ever so slightly by those florals in the Aroma (ylang) -> dairy butter imparts a salty umami, then cool cream -> vanilla-litchi ending
Quality   16.3 / 20
Other MCs from Madagascar configure a formulation that highlights the acidic fruit register of this island's cacáo. Most notable in this regard: Cluizel's Magaro Lait or Soma's Madagascar Milk.

This takes another tack.

Virtually identical to the Madécasse Milk Chocolate; just a different wrapper. Both bars share the same manufacturer (CINAGRA) & both are predominantly low end affairs but thicker / even more plodding here, due to a slightly altered seed mix & greater vanilla ratio.

The hi-fruit accents show as mere backdrop lighting, which allows this bar to avoid turning into a deep toffee roll while never quite lifting up either.

ING: sugar, whole milk pwdr, cocoa mass, cacáo butter, lecithin, vanilla

Reviewed July 25, 2012

  

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