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Cacao 62%

by Kahkow
Info Details
Country Dominican Republic   
Type Semi-Dark   (62% closing in on Dark; Lot No. 70-000056)
Strain Blend   
Source Dominican Republic   (Cibao Valley)
Flavor Crossover   
Style Classic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
For egotistical barsmiths, so invested in their works, chocolate is the certainty of being right.

Over the years the C-spot® has learned the long hard way that chocolate is the art of uncertainty.

Take this 62%. Compare to its 70% brethren.

Egos… start scratching your heads.
Appearance   4 / 5
Color: poly-chrome purple
Surface: grease splatter & mylar wrapper transfer + generalized scratchitti
Temper: unfazed by it all
Snap: big for its percentage, bigger than its big bro
Aroma   8.3 / 10
greater fruit detailing than its 70% stable-mate with all its baser elements too, save for swapping out the lead No. 2 pencil for a blue ink well
Mouthfeel   12.3 / 15
Texture: gum ball for...
Melt: …. some tremendous length
Flavor   41.5 / 50
signs write in where the Aroma left off with bilberry -> candy corn (been awhile since detecting this is chocs) on the edge of glucose / HFCS -> rich sapote -> licorice twist -> curls off a bit figgy -> cocoa caramel -> vanilla oak in the post-presence with a fleck of green tea
Quality   15.3 / 20
Respectable for 62%.

The semi-raw cane sugar (well over a third of the bar) really shapes & directs much of the action -- both in sweetness (that cloying glucose) & flavor (licorice verging on molasses).

More dynamic, strangely, than its less sweet 70% sib. More on-point for the origin too. This only resembles that after it gets done clearing away the fruit frames at the beginning & middle stages to reveal the common caramel. The net result attributable in part to vanilla restraint here, as well as possible seasonality &/or seed selection.

The formulation leaves the profile a little obscure but, again, a good enough outline for the percentage. A little more weight in favor of cocoa mass would create higher def without straying from its Semi-Dark range.

Or so the conjecture for maybe nobody will ever really have all the answers to this science of chocolate alchemy & that's alright as long as it still sends shivers & causes wonder.

INGREDIENTS: cocoa mass, sugar, cocoa butter, vanilla, lecithin

Reviewed March 21, 2014

  

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