by indi
Info Details
Country USA   
Type Dark   (77%)
Strain Hybrid   (Ameonado-based)
Source Honduras   
Flavor Naked   
Style Mainstream      
A bar with all the charming demeanor of a Central America junta leader. Seriously, they can be quite cajoling. And tough as nails at their core.

Appearance   4.4 / 5
Color: straight on darth-brown
Surface: oh dear, how precious, 10 thin tiles that stack up to a palm-size serving or a little over an ounce, maybe making this one of the more expensive chocolates on Earth (congrats)
Temper: burnished
Snap: ice-breaker
Aroma   6.9 / 10
pigskin hung out to dry fat on its back against some flat tar
chicory & carob complete the fold
Mouthfeel   12.7 / 15
Texture: true
Melt: medium-slow
Flavor   39.4 / 50
sweet cocoa intermixed with latex -> sweeter still until tar 'n nicotine swamp over (the former primarily of the asphalt variety) -> bitter brew -> black tea -> offset by a black mission fig… only briefly, as black olive runs it out
Quality   14.6 / 20
Crafted by Erin Andrews, one of the subjects in Bob Ridgley's Bean-to-Bar film. She ventures to an under-represented origin -- Honduras, specifically the northwest section -- & cultivates direct relations with growers there.

A challenger destination, Honduras strays far nowadays from its historical roots as a hallowed ground for chocolate culture. It mainly grows humble stock.

This bar tells that tale. Dimensionally plain, along a limited continuum but at a depth that makes it worthwhile. Additional processing would round some of the jags of the tannic force. All of them clean, however; even the bitter spikes, quite manageable / tolerable, showing more mineral than medicinal.

For those rushing out the door in a bolt, skipping their morning espresso shot… just down a couple of these portable tiles on the run for a suitable substitute.

INGREDIENTS: cocoa mass, sugar, cocoa butter

Reviewed January 14 , 2014


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