Color:	moonlight brown
Surface:	goes for the glam up front (auto wax polish)...
Temper:	… whorly lustre-dust on the back thanks to salt crystals
Snap:	subwoofer shear

generally cold & green with some wood bark & a floral soap bubble
nothing shocking for a "raw" bar sourced from Marañón

Texture:	micro-grains on the softer side of Good & Evil's crunching tectonics
Melt:	pulsed

salt eruption spews raw caramel (rare) -> nappy fabrics -- alpaca wool, cotton & jute -> lucuma / maple (both sap & bark) -> white fruit (cherimoya) -> &, finally, at the very rear recesses… liminal floral print

No barsmith compensates for "raw chocolate" better than Raaka. Aging Nibs in bourbon barrels for instance.

Raaka, no stranger to salted-chocolate amalgams, delivers another one here.

Salt both galvanizes & propels the flavor progression forward, to considerable length & duration. Especially surprising the caramelization, which just rolls on for two-thrids & almost three-quarters, well beyond the norm for this varietal.

Granted, this hardly resembles traditional Peruvian Nac'l from Marañón Canyon, save for the coda & to a lesser extent the caramel itself. In addition to un-roasted, the choice of sugar sets this apart from most other bars bearing this cultivar & colors up the proceedings.

Quite advanced for the "raw" category.

INGREDIENTS: cocoa mass, evaporated cane juice

Reviewed February 4, 2014