Info Details
Country France   
Type Dark   (70%; Batch Date 11/19/11)
Strain Hybrid   
Source Jamaica   
Flavor Naked   (with Fruits/Flowers)
Style Classic      
Père Labat, the well-rounded Frenchman who toured the Caribbean extensively during his time, reportedly stated that an ounce of chocolate contains more nourishment than a pound of beef.

Well, this bar makes eating a kilo of it so 'easy mon' that Labat would classify it under steroids.
Appearance   3.9 / 5
Color: forlorn brown
Surface: unremarkable
Temper: lackluster
Snap: snarls; sheared edge
Aroma   6.6 / 10
Pretty RENK as they say on the island... foul-smelling & fuming mad...
Cured on the side of the road next to an oil refinery, which ignites melting plastics, then run over for good measure by some Usain Bolt treads
Cools to vinyl
Mouthfeel   12.8 / 15
Texture: creamy to suit its Flavor Profile with just a grain or two
Melt: lengthy
Flavor   45 / 50
leads in yellow & brown (similar to the flag of Jamaica) -- yams, peaches, & chocolate -- all just soldered together in one joint -> darkens to treacle & carob -> blackened marshmallows -> wafers crumble onto sweetsop aka 'sugar-apple' under whose fragrant skin lies a whitish flesh with a scent of custard cream -> takes a short bitter recess before simple chocolate cream, almost an Oreo® sandwich -> flushes out a light resurgent red (fresh acerola with its cherry likeness) -> brownie -> cedar ending
Quality   17.1 / 20
All those petro-chemicals in the Aroma fuels a simplistic taste of deceptive complexity with extremely well-imtegrated Flavor.

Somewhat ponderous for Jamaica -- despite the marshmallows -- missing the levity of a true upper register. Plenty of airy tones take their place though (the creams, the breadfruit & those marshmallows, the latter to recall Colombia chocolate from better days... if only Morin's Noir Colombie contained as much.)

As ever with Jamaica, kind & 'nice up' to foster positive feelings that get the party going.

INGREDIENTS: cocoa mass, sugar, cocoa butter, lecithin

Reviewed January 23, 2012


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