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Info Details
Country France   
Type Milk Chocolate   (39% cacáo-content; Lot No. LP7513318)
Strain Blend   
Source Peru   
Flavor Fruits & Flowers   (x Earthen)
Style New School      (in flavor)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
C'est en croyant aux roses qu'on les fait éclore -- Anatole France
(Believing in roses makes them bloom)
Appearance   4.9 / 5
Color: as blonde as chocolate gets
Surface: immaculate complexion
Temper: matte beauty spa treatment
Snap: subsonic
Aroma   8.1 / 10
grain-fed cow's milk churns up almond toffee
blands out somewhat to wax
Mouthfeel   14 / 15
Texture: heavyweight body
Melt: gelatinous pulp
Flavor   43.9 / 50
trad caramel followed by a floral rush -- apricot blossom & rose water -- utterly sensational for a Milk Chocolate -> salted away into butter toffee -> slow dissipation thru milk powder to cream & then finally a near White Chocolate, albeit with plastic smatters, highlighted by lemon verbena -> afterlife spent in classic caramelized Milk Chocolate
Quality   16.1 / 20
Built on Valrhona's considerable Andoa blend, this Milk Chocolate exudes a rarity... among the most floral patterns, at least early on, from a seed mix that cuts thru the dairy so admirably & with such impressionism, even at 39% (most of which feels, however, larded in favor of cocoa butter more than cocoa mass & the listing of ingredients below bears it out).

At impact it registers a 9.9 on the seismic meter. And while the progression melts into diminishing returns to sink to its ultimate upper-middling rating, the élan vital never disappears entirely either. Clearly lab-tested & practically bullet-proof as Valrhona throws its considerable weight & resources at this bar.

A positive addition to the Milk Choc category. Put it on the bucket list of chocolate-gets for, as Anatole also wrote, a pleasure missed today is missed forever.

INGREDIENTS: sugar, cocoa butter, whole milk powder, cocoa mass, lecithin

Reviewed September 17, 2014

  

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