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Morron

by Barsmiths™ Chocolate
Info Details
Country USA   
Type Semi-Dark   (75%)
Strain
Source Peru   (Buenos Aires)
Flavor Sugar   (treacle)
Style Neo-Modern      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
A bar from a regional origin that just opens itself up & steps right into it: Mor(r)onic
Appearance   4 / 5
Color: riparian
Surface: flush font; croc swamp out back
Temper: lucite
Snap: mumurations
Aroma   9.2 / 10
intense
fruit syrup & tree sap -- thick 'n sticky concentrates & pastes to knock someone sideways
floral & herbal uptakes
Mouthfeel   11.5 / 15
Texture: also thick / stuck
Melt: tight… slow to unloose
Flavor   34.7 / 50
shock treacle -> molasses -> tarragon with its licorice edge -> the acidulous naranjilla, virtually dissociated from the rest of the compounds… no denying the treacle though, absolutely undying, just streaming along to the last clearance after a lightly stringent resin produces some cocoa ginger-ale (hmmm) in the aft-length
Quality   13.1 / 20
Mostly closed to the rest of the flavor world except for the treacling factor, & so mired in it to become a bit dumb .

That note reverberates with other of Peruvian cocoas in the northern stretch of the country: a) French Broad's Chulucanas & b) Marañón Canyon. All of them together indicate a terroir aspect, perhaps specifically related to climate conditions for recent harvests.

To deal with it, Barsmiths™ needs to thoroughly spec this out. Start with more robust roasting & increase sugar -- at least to 30% & perhaps as much as 36% - to run the sap accents toward caramel + catalyze the acidity into succulent fruits (most likely lemon-lime, though a shot at ripe pineapples could be in reach).

As is, treacly pits... with a memorable ginger ale finish.

INGREDIENTS: cocoa mass, sugar

Reviewed April 2, 2014

  

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