Adsense

Oialla Milk Chocolate

by Bojesen
Info Details
Country Denmark   (via Sweden)
Type Milk Chocolate   (46%)
Strain Beniano   
Source Bolivia   (Iténez Province)
Flavor Earthen   
Style Mainstream      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
S.N.U.F. (Serves No Useful Function) other than candy porn
Appearance   4.7 / 5


Color: antique brown
Surface: geometric labyrinth design; visually impressive
Temper: soft sheen
Snap: BIG for an MC
Aroma   9.3 / 10
pastry art of an MC bar: cream puffs & croissants... warm, buttered 'n flaky feuilletine crumbs
Mouthfeel   11.5 / 15
Texture: taffy (explains the Snap)
Melt: crawls
Flavor   34.2 / 50
honey drops with bee pollen -> takes a hard malted turn & hits caramel... stays on it forever -> softens to Milk Duds® -> ethylmaltol (think cotton candy) softens it further -> cloys down to mulberry
Quality   12.4 / 20
Massive aromatic letdown... the scent too comforting; the flavor so repelling.

Denies justice to Oialla Dark & Beniano.

Dairy compounds way too strong for such a benign varietal cacáo. The farther this gets from those milk components, the closer it comes to holding any interest. Only at the very tail, when the melt-thru dissipates the malted FXs & this cacáo's ever subtle influence can be felt, if not quite tasted, does the bar stand for any true flavors.

Back to the drawing board... start by deconstructing Morin's similarly-sourced & weighted Dark-Milk Lait Bolivie Sauvage.

INGREDIENTS: sugar, cocoa mass, cocoa butter, whole-milk powder, soy lecithin, vanilla

Reviewed February 18, 2013

  

Pin It on Pinterest