Info Details
Country USA   
Type Semi-Dark   (72%; Batch 202-13-055)
Strain Hybrid   
Source Dominican Republic   (Conacado Cooperative)
Flavor Twang   
Style retro-American      
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'.
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
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.


INGREDIENTS: cocoa mass, sugar, cocoa butter

Reviewed November 1, 2013


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