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Catongo

by Lajedo do Ouro
Info Details
Country Brazil   
Type Semi-Dark   (70%)
Strain Catongo   
Source Brazil   (Ibirataia, Bahia; Fazenda Lajedo do Ouro Tesourinh)
Flavor Naked   
Style Classic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Fabled Catongo.

Manifold are its tales; few are its tastes. Such is its mystique.

Finally captured & rendered into a chocolate for daily fare.

Appearance   3.7 / 5
Color: milk chocolate
Surface: worn & weary
Temper: smudged
Snap: tiny but sharp click
Aroma   8.1 / 10
bilingually dumbfounding:
flowers sell with chocolate well
chocolate & cheese pair in the nouveau scene
but a florist tucked deep within the recesses of a fromagerie? sans chocolate? hmmm
eventuates an intriguing butter-nut-scotch (yes)
Mouthfeel   12 / 15
Texture: waxen
Melt: extended
Flavor   44.6 / 50
plain sweet note (as if pure sucrose) -> meek choc, anear its Milk Choc color / character -> oh-so-soft tannin, carrying subtle bitter -> white fruit cream (superb biriba) mixed with that bitter yields the caramel-cream inflected abui -> mite (as in practically imperceptible) cola / sassafras -> more Milk Choc, this time laden with a malted-cocoa hit
Quality   17.4 / 20
Studied, steady, & stupefied.

Draws obvious parallels to Porcelana (since each is pigment-challenged) & less obviously to Guasare. Comparisons to both are apt.

This & those exhibit very mild-mannered flavor, perhaps excessively so. A taste that requires sensitivity-traiing; i.e., unfit for those who like their mouths washed out with a bar of soap rather than a chocolate bar & prefer thorns over roses.

All others, Lajedo do Ouro presents a Catongo secreting enough Milk Choc overtones to engage in some 'goo goo ga ga' baby-talk between nips.

Trust that that tastes much better than it sounds.

Reviewed November 15, 2012

  

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