Info Details
Country Brazil   
Type Semi-Dark   (55%)
Strain Amazon   (Hybrid)
Source Brazil   (Mata Atlântica; Bahia; Catolé; Uruçuca)
Flavor Sugar   
Style Mainstream      
Some might question whether a 55% bar qualifies as "dark chocolate". At 45% sugar it bascially weighs in a 50-50 proposition with as much "white stuff" as brown.

But this Brazilian cacáo stands up as no ordinary stick-in-the-mud. It amounts to a whole branch that carries pretty well down wind.

So consider it the Francisco “Baby” Pignatari of chocolate bars. He the Brazilian playboy who made it with a sweet bevy of beautiful women too numerable to list.
Appearance   3.5 / 5
Color: so much sugar never looked so swarthy
Surface: fairly unsightly
Temper: shades of nasty
Snap: almost shrill for the percentage; fine break line
Aroma   7.1 / 10
the pony to Q Aquim's 60% sire
add a li'l shrimp of the sichuan-like paragrass + nutmeg
Mouthfeel   12.3 / 15
Texture: effortless
Melt: urgent
Flavor   43 / 50
chocolate wood -> groundswell of sweet tubers (yam)... reaches stasis -> breadfruit
Quality   17.8 / 20
A cacáo stout enough to absorb, then withstand the sugar onrush. Very similar abilities to Q Aquim's 60%, the difference here being the equilibrium that ties together the only 2 ingredients in this bar.

Friendly, affectionate chocolate in league with another 55%er: Chchukululu's.

This the last in the current series by Q Aquim of a vertical tasting, one of the precious few in the world of chocolate (alongside earlier Coppeneur, Vintage Plantations, Claudio Corallo, El Rey’s Carenero collection, & Santander). It proves, for this particular genotype at least, that whether at 85% or 55%, Brazilain cacáo is potent.

INGREDIENTS: cocoa mass, sugar

Reviewed May 21, 2013


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