Mò Cày

by Vietcacao
Info Details
Country Vietnam   (via France [A. Morin])
Type Dark   (70%)
Strain Hybrid   (T Clonal Series)
Source Vietnam   (Ben Tre; Mò Cày)
Flavor Crossover   (Fruits/Flowers x Spices/Herbs)
Style Classic      
So sweetly hypnotic to mimic the box jellyfish swimming the waters off Vietnam whose suckerpunch sting is only detected well after its venom has been injected.

Box jellyfish deliver their potent serum via tentacles that contain about 500,000 cnidocytes each -- harpoon-shaped syringes.

Leaves you insensate... for good.
Appearance   3.9 / 5
Color: cream-claret brown
Surface: wizened looks of old money; backside swirls into eddying pools
Temper: fading
Snap: brattles tough as knuckles
Aroma   8 / 10
delta blues / delta force -- the Mekong Delta's alluvial flood plains inked in deep blue / purple (plums, bignay & sunberry) + a good chocolate plume / head cloud
Mouthfeel   13.3 / 15
Texture: glycerin
Melt: comes 'n goes / in 'n out of a well-timed nowhere (re: so effortless to be imperceptible)
Flavor   46.1 / 50
sticks & bluestones in a mud-pie -> some under-fruit (longan & sunberry) struggles to rise -> sandalwood splinters (very Viet) carry a full-blow fruit spike (guava) but like so many tender injections needling the palate, matched by more spices (oud; myrrh; frankincense) -> cream something... cananga (i.e., ylang, its deep floral top note / cream bottom)... tremendous -> envelops the whole fruit 'n spice duet -> mahaleb nut kernels opposite pineapple (sweet) -> before long... all over without even knowing it... closes the lid on a warm chest of costus root (Sassuriea costus; reminiscent of old precious wood)
Quality   17.6 / 20
Those only-from-Vietnam spice racks, Easily identifiable in any blind test, even by aglossiacs (such as people who swallowed their tongue).

Vietcacao sources the cocoa directly from Ben Tre Province & then subcontracts the processing to Franck Morin in France for private labeling.

Morin manages to hold the fruit aspects in a juicy streamline shot thru the length, whereas other Ben Tres just spill all over the edges. In fact, once this bar hits mid-stride, all the flavor points stream in near equilibrium; less pronounced than some other Viets but better poised with greater symmetry.

It cuts a composite of S-B's take on this origin crossed by Marou's Tiền Giang (the latter from another region of the country), & narrows their differences in a way that surmounts Grand-Place's attempt.

Of the small but growing class of chocolate from Vietnam, this stands as the Ben Treat of them all.

INGREDIENTS: cocoa mass, sugar, cocoa butter, lecithin

Reviewed February 7, 2013


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