Matagalpa Cocoa Powder

by Mesocacao
Info Details
Country Nicaragua   
Type Nibs   (pulverized)
Strain Blend   
Source Nicaragua   (Matagalpa; La Dalla; Finca La Tronca)
Flavor Earthen   
Style Old School      
The late philosopher Frederick Sontag (Ph.D. Yale &, in the spirit of full disclosure, a professor & one-time landlord of this site's publisher) would gift copies of his book The Problem of Evil inscribed with a message, such as “For the C-spot – to join in the battle with the Devil”.

The linguistic ambiguity behind Sontag's statement is intentional, demanding the recipient to decide just whose side they're on.

Ditto this cocoa powder. It questions authority, & whether cacáo really is the food of the gods, or the devil.
Appearance   4.6 / 5
Color: golden brown
Surface: powdered silk; snortable
Temper: make-up quality
Snap: n/a
Aroma   8.2 / 10
incredibly light
blonde wood chips -> roasted starch -> just the most delicate cocoa tannin
once poured over in hot water, compost fertilizer steams forth
Mouthfeel   11.8 / 15
Texture: dry: dust; wet: thin bodied
Melt: quaffable
Flavor   37.3 / 50
oh, appearances deceive so
a lockjaw bite… tannic thunder -> hardwoods & tough nuts -> unsweetened black coffee -> swampland
Quality   15 / 20
Clearly non-alkalized (to the good), but gruff.

Out of step with the rest of Mesocacao's line / profile, even the Nibs, because it elects to defat this otherwise benign cocoa down to, apparently, the low teens. Lipids thus extracted leave behind a strident essence of Nicaraguan terrain -- right to the guts & bones.

Instead of mommy rubbing bad boy's mouth out with soap, this runs the tongue right over the dirt & into the soil. Kids with pica will like it.

Yet another demonstration of how fat has a direct effect on processing taste by activiating the cortical response area (somatosensory cortices + the anterior, mid & posterior insula) of the brain that controls taste, aroma, & reward which influences flavor perception.

INGREDIENTS: cocoa powder

Reviewed July 22, 2014


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