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Tingo Maria 70%

by Shattell
Info Details
Country Peru   
Type Dark   (70%)
Strain CCN-51   (+ Amazon)
Source Peru   (Huánuco; Tingo Maria)
Flavor Crossover   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Those Sleeping Beauty nibs of Shattell awakened here in their full mourning grief: cobwebbed eyes, last night's stale malted breath, & make-up in the form of syrup streaming down past the lips.

The 2 teach an object lesson in latent cocoa vs. expressed chocolate. The subject now of seminars that attempt to project end flavor from the fresh seed to the finished bar.

Tricky but much needed.
Appearance   3.7 / 5
Color: typical Amazon of anthocyanin-brown
Surface: home-grade
Temper: ill
Snap: a snaring rimshot
Aroma   8 / 10
dead simple: dried cocoa + coconut shells
warms up spiced, toasted-nuts & a grilled green element (palm / artichoke)
Mouthfeel   10.8 / 15
Texture: wad of gum...
Melt: ... busts its seams
Flavor   36.6 / 50
very much the sweetened (if not altogether sweet) child of Cacao Tingo Maria Nibs
cocoa -> malted papaya (hmmm, a bit unusual) -> nuts -> hard waxed avocado -> corn kernel -> cinnamon & agave -> sacha inchi takes over the progression -> darkens to algarrobina syrup (a carob cousin) -> musty cobwebs at the after-linger
Quality   12.8 / 20
Gasp, Sleeping Beauty awakens. Aghast.

Slapdash hybrid / blend construction -- CCN & some other sort(s) cooked up around the agricultural field station of Taropoto, Peru.

The blueprint: 1 part this, 1 part that, + another part to satisfy all comers. In so doing it articulates a lot while enunciating haphazardly owing in large measure to an inordinately high cocoa butter pad (10%+ due to underpowered machinery incapable of achieving a workable viscosity without evermore added butter, an imperative compounded by the absence of lecithin).

INGREDIENTS: cocoa mass, sugar, cocoa butter

Reviewed November 6, 2013

  

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