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Tanzania

by Barsmiths™ Chocolate
Info Details
Country USA   
Type Dark   (75%)
Strain Blend   
Source Tanzania   (Morogoro; Kilombero Valley)
Flavor Fruits & Flowers   (raisin)
Style Old School      (crude)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Barsmithereens
Appearance   3.4 / 5
Color: fertilizer brown
Surface: distressed / weathered
Temper: a spotty safari look
Snap: crumb cake
Aroma   6.2 / 10
a drained swamp
somewhat fetid / putrid…. dried ham bones laying around
Mouthfeel   12 / 15
Texture: Snap foretells the tale...
Melt: … fragments into smithereens & quickly dissolves but round finish
Flavor   36.4 / 50
clove -> purple grape quickly morphs up raisin -> gloops into molasses -> tar & pork -> toasted almond -> digs into its color (top soil dirt) -> muhuhu wood -> fabric + starch (sisal / plantain) -> bitter back -> drains away bad coffee
Quality   12.1 / 20
A bar that crafts off of Kokoa Kamili cacáo in Tanzania.

Barsmith's™ going not Rogue but quasi-Taza. Virtually untempered (purposely so?). Dunno, & yet the end Texture feels of some nice fat.

The gastronomics, however, make Mack Domori, who released a Tanzanian with cocoa from nearby Mvomero / Turiani, out to be a miracle worker (which in fact he is). Certainly this bar could use more refinement & more sugar in line with Domori's 70%. And some vanilla to fill in gaps while entraining the compounds.

Both bars, along with Kokoa Kamili's base material, indicate that the region labors over a halting cocoa of rather limited flavor range. Generally wooden with narrow fruit.

As such, taken altogether they undercut the area's standing for origin chocolate -- with the caveat 'under current conditions'. Which, of course, could change... in due time.

INGREDIENTS: cocoa mass, sugar

Reviewed February 27, 2014

  

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