212
by Fresco
Impact
This bar could be rated X.
Stone-ground porn… as in Rob "Fresco" Anderson laying it down with 'yo babe, I’m stone grindin’ ya'.
Stone-ground porn… as in Rob "Fresco" Anderson laying it down with 'yo babe, I’m stone grindin’ ya'.
Appearance 4.7 / 5
| Color: | ink-jet brown (with purple streak) |
| Surface: | lava lamp on the back |
| Temper: | shilly-shally shimmer-glimmer |
| Snap: | ballistic |
Aroma 7.8 / 10
stoned (or as the cocoa gurus say 'beany' &, no, not what goes on the head in the winter)
blue stone / cement pavement / granite / petrified wood
+ a strip of parched leather
blue stone / cement pavement / granite / petrified wood
+ a strip of parched leather
Mouthfeel 12 / 15
| Texture: | powder dust |
| Melt: | hydro fat |
Flavor 45.6 / 50
soiled black licorice -> "beany" character with sour beats underneath (currant) -> turns to stone on the verge of a shattering collapse -> minor caramel fraction at the outer recesses imparting a swig, then tons, of rum -> sweetens back up to a clarified mamon (of sweet white pulp) -> exquisitely light rum-toffee
Quality 17.8 / 20
Fresco just reaps it by underselling flavor development.
Tremendous last trimester to the evolution; what precedes equates with quasi-raw & even raunchy... then the sugars work thru fully (left somewhat unsuspended due to Fresco's gentle treatment) to open it up, & further tempered by cocoa butter.
The transformation of shedding those total base notes at the beginning, threatening a catastrophic breakdown in the midsection, for miraculously high ones toward the end, & losing all ballast in the process while still maintaining cohesion, represent a complete & almost unprecedented reversal.
Because of such dramatic & discrete sequencing, it tastes Imbalanced at any given point along the curve yet fully balanced in sum over the course of its whole progression.
Credit light roast + conche (the latter primarily responsible for the relatively course Texture) on some good cocoa bones.
Among the most original D.R.s to date that slots well away from the ultra-refined (Cluizel's Los Ancones & Rogue's Hispaniola) in a direction closer to the rough-hewn (Soma DR1 & Taza) without feeling tied to either yet still resonating with both.
Unique.
INGREDIENTS: cocoa mass, sugar, cocoa butter
Reviewed November 1, 2013
Tremendous last trimester to the evolution; what precedes equates with quasi-raw & even raunchy... then the sugars work thru fully (left somewhat unsuspended due to Fresco's gentle treatment) to open it up, & further tempered by cocoa butter.
The transformation of shedding those total base notes at the beginning, threatening a catastrophic breakdown in the midsection, for miraculously high ones toward the end, & losing all ballast in the process while still maintaining cohesion, represent a complete & almost unprecedented reversal.
Because of such dramatic & discrete sequencing, it tastes Imbalanced at any given point along the curve yet fully balanced in sum over the course of its whole progression.
Credit light roast + conche (the latter primarily responsible for the relatively course Texture) on some good cocoa bones.
Among the most original D.R.s to date that slots well away from the ultra-refined (Cluizel's Los Ancones & Rogue's Hispaniola) in a direction closer to the rough-hewn (Soma DR1 & Taza) without feeling tied to either yet still resonating with both.
Unique.
INGREDIENTS: cocoa mass, sugar, cocoa butter
Reviewed November 1, 2013