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)
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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