Saffron & Cranberry

by Raaka
Info Details
Country USA   
Type Flavored   (in 67% cacáo-content)
Strain Criollo   (group)
Source Belize   (Toledo District; Moho River Valley)
Flavor Fruits & Flowers   
Style New School      
Raaka in NYC drops this bar on the taste buds with all the force of a neon billboard in Times Sq. falling out of the night sky
Appearance   4.3 / 5
Color: cranberry brown
Surface: slight scratchitti; fruit studs on the airside
Temper: luminous
Snap: hoarse
Aroma   8 / 10
surf 'n true meet tang 'n bang
lobster tail / dirt cocoa / berry / tobac
all in ferment
Mouthfeel   12.4 / 15
Texture: gummy
Melt: staggered
Flavor   46.4 / 50
nuts 'n fruit: almond-inflected cocoa + cranberry of course but with grape undercoat -> Bubble Yum® (signature Belize) to suit Texture -> the total combine now swishes together, takes on a fruitcake character -> thins out some to honey 'n hay but not before some chocolate-dipped strawberry stem -> clears out a micro-shot of hazelnut vodka (supreme) -> wears off poplin canvas glued up with a medium stringency leading to iodofrom (the hospital scent of lingering saffron threads)
Quality   17.2 / 20
Upmarket haute-cuisine dessert.

Forget raisins in chocolate (not to mention wine). This along with Chris & Tom's + Prieto proves that cranberries serve up a better match.

Cranberries, which can express quite tart, kept in check by sugar & cocoa butter oil. They generally override the "raw chocolate" base, splaying red essence onto a brown canvas. And enhance it to bring up basal chocolate in a fraught seed lot. Indeed, the unsuspecting will hardly recognize this as an un-roasted cocoa at all. Then subtling influences of saffron ennoble the character. The crocus works rather subliminally except for the end when it shows more apparent in a quasi-bitter guise.

A wondrous admixture… confected, concocted, & contrived. Ryan Cheney, Nate Hodge & Crew just raak it out.

INGREDIENTS: cocoa mass, sugar, cranberry, saffron

Reviewed February 20, 2014


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