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Milk Chocolate

by Moho
Info Details
Country Belize   
Type Milk Chocolate   (44% cacáo-content)
Strain Criollo   (extended group)
Source Belize   (Toledo District; Moho River Valley)
Flavor Fruits & Flowers   
Style New School      (no vanilla Milk Chocolate)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Some people like to play around with the name of this label.

Mo' ho -- despite the accent, the emphasis goes on the 'ho', as in what too many ungrateful guys think of their wife, mother & sister... bitches all.

Or the dyslexic who scramble the letters around & see 'homo'. Hmmm.

Best of all: the upside-down palindrome -- O, HOW (click on image at right or turn your monitor upside down). Like 'oh how did they get this to pimp the mouth out into a 5-star porn hotel with high thread-count silk sheets for a tongue?'

See Quality section below for details.
Appearance   3.8 / 5
Color: as much Bermuda as Belize... pink tan
Surface: gradients of grease &...
Temper: ... vinyl; a generalized mess
Snap: dampened
Aroma   8 / 10
dairy cows apparently ruminating on lots of grass & hay
add an un-aged hard / dried cheddar over sapodilla wood
Mouthfeel   14.5 / 15
Texture: initially sand, then a...
Melt: ... fat monster enveloping into carnal engorgement
Flavor   44.9 / 50
brown fruit bomb: powdered bahri dates -> hydrates during the melt & streams in savory salted caramel... pauses for breath... twaddles, then the bahris swell into a river of medjools before a deluge of Milk Duds® raises the roof of the mouth several stories-> starts to finally tease apart into its constituents (milk proteins, lactose sugar, cocoa, et. al.) -> sluices away a solid chocolate-centric Dark-Milk
Quality   17.7 / 20
Moho no stranger to truly great Milk Chocolate. Its predecessor -- Cotton Tree -- produced some towering ones.

The big difference here: a 4 point bump in cacáo-content percentage to offset the elimination of vanilla, a counter-trend of late seen at its most deft in Morin's Lait Sauvage. The absence of vanilla really allows milk to synthesize the latent date-analogues in this cacáo mix & draw them out.

And then that Texture. It transmogrifies the sandy into the hyper-sensual. Super soft lipids absorb the partially-conched particles & round them up. Usually granular bars dissolve rapidly on a one-way street to disintegration. This moves in the opposite direction ala the Higgs boson by acquiring mass as it goes along until only on the swallow is it done & gone. A phenom.

The contradictions of powder / oil, dried fruit (dates) / liquid Milk Duds® is tongue-boggling & trips the senses.

INGREDIENTS: sugar, cocoa mass, milk powder, cocoa butter

Reviewed April 8, 2013

  

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