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Milk Chocolate with Cocoa Nibs

by Moho
Info Details
Country Belize   
Type Dark-Milk   (52%)
Strain Criollo   (extended family)
Source Belize   (Toledo District; Moho River Valley)
Flavor Crossover   (Fruits/Flowers x Earthen)
Style Mainstream      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
It has been said that Frances Bradeu (Senor Llamado Bradeu de origen Frances) explained the difference between low valley estates vs. mountain groves: plants at high altitude absorb more oxygen, receive 90% of sunlight during the day (which helps prevent disease), & sugars can focus more on the grains (upon opening the pod, mucilages contain fewer but more concentrated aromas & flavors). Plus natural irrigation (rainwater / groundwater) can have increased amounts of lime & acidity in many places.

So while steeped in the trivium & quadrivium of cacáo that is the C-spot® like a good little scholastic, how many suns can dance on the head of a chocolate bar from Maya Mountain Cacáo -- the source of the chocolate contained in this bar by Moho?

About as many as the shrapnel from this candy bomb exploding out of a gum-ball machine.
Appearance   4.4 / 5
Color: pink apricotta
Surface: random studdly Nibs
Temper: frazzled & glum
Snap: the new hi-C (for Click)
Aroma   9.3 / 10
a den's worth of peeled bark
diverse woods (call it 'moho'-gany + teak, sapodilla & rosewoods) with a cherry stain
Mouthfeel   13.9 / 15
Texture: shambolic (smooth, round & twitchy, fractious)... beautiful chaos
Melt: expands every which way (cross lateral; vertical; spherical)
Flavor   48.1 / 50
unpacks a pink watermelon cotton candy, then blow pops a grape bubbly yum X-plosion -> fuzz-funny reduction jelly beans (soursop-flavored) -> malt creep signals the transition from Fruit to pellucid Earthen flavors (squash / corn -> caramel / dairy), then some classic Milk Choc backed in chicle -> blastic vanilla (none added) -> cherry twizzler winds down in an ice-cream cone with a semi-sweet dark chocolate chip at the bottom
Quality   18.3 / 20
Hilarious. Amusement park fun ride on the midway.

Simple A-B kids format -- Fruits 'n Flowers at the front yielding to Earthen tendencies by the mid-point -- links up gradually & cohesively... from candy to savory & finally recombinant.

Proof positive that along with Java 'A's and Esmeraldas, cacáo from Belize, specifically from Moho, forms a natural fit for Milk Chocolate. The combined genetics, soil, & ferment-wood just delicious laughter. A temperate roast, coupled with a bountiful conch, are the crucibles then that bring it all together.

The extra 8% cacáo-content spells a world of difference compared to the brown bag fruits of this bar's Plain Milk Chocolate sibling. As if the sapodilla fruit berry, laden with natural caramel & cotton candy tones & from whose tree the wood boxes in Moho's fermentary are often constructed, were directly added to the bar as an inclusion instead of the Nibs.

For those who wax on about allowing a cacáo to clearly shine thru a Milk Chocolate, let them come to Belize.

An instant classic & an automagick all-star.

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

Reviewed April 9, 2013

  

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