Milk Chocolate
by Barsmiths™ Chocolate
Impact
New theories suggest the Big Bang was not the beginning, & that Earthlings may live in the past of a parallel universe. Furthermore, in what might constitute the ultimate parallax, 2 futures move in opposite directions from a past point. If correct, toss the “new math” out the window because, according to such 2 futures / 1 past scenario, 1 + 1 = 1. Makes sense, no?
Neither does this bar (how could a lowly startup produce this) but premium chocolate is part food / part soul medicine / part lottery in arranging & re-arranging the compounds. An end in & of itself. Like every one of life's true pleasures.
Neither does this bar (how could a lowly startup produce this) but premium chocolate is part food / part soul medicine / part lottery in arranging & re-arranging the compounds. An end in & of itself. Like every one of life's true pleasures.
Appearance 4.6 / 5
| Color: | pink umber |
| Surface: | Barsmiths™ best yet |
| Temper: | fudged glycerin |
| Snap: | high pitched for a Milk |
Aroma 8.8 / 10
nice fragrance…. cologne-level
bay leaf, rum spice, clove
sweet
bay leaf, rum spice, clove
sweet
Mouthfeel 13.3 / 15
| Texture: | good chew & bounce |
| Melt: | metronomical |
Flavor 46 / 50
stop & smell the roses then sip the rosewater on this
candied sapote… continues into caramel -> hovering soap bubble held in abeyance by Milk Dud® solids -> tingling miracle fruit aka Synsepalum dulcificum (red berry that switches on sweet receptors of the tongue by releasing a glycoprotein called miraculin which binds to the taste buds & makes bitter & sour foods consumed over several hours taste sweet) -> toffee umami ender-bender
candied sapote… continues into caramel -> hovering soap bubble held in abeyance by Milk Dud® solids -> tingling miracle fruit aka Synsepalum dulcificum (red berry that switches on sweet receptors of the tongue by releasing a glycoprotein called miraculin which binds to the taste buds & makes bitter & sour foods consumed over several hours taste sweet) -> toffee umami ender-bender
Quality 17.2 / 20
Smarting from this site's commentary that its prior release approximated a bar of soap more than a chocolate bar, Barsmith's™ snapped back that that possessed notes of "fresh rosemary" which "connoisseur palates" are attuned to in the world of "fine chocolate". Such prattle -- heard all over this niche especially among sellers / hucksters -- warrants only a 'well, shucks, ok, let's concede maybe the antiseptic terpenes found in that herb for a Rosemary-scented Tide® Detergent'.
After noshing on this bar, however, maybe they're on the come-up after all.
Terrific melding of the elements here. Milk Chocolate in many ways challenges a chocolate maker more so than a Dark bar because of elaboration & integration of an increased number of components. And this MC by Barsmiths™... astonishingly engineered.
Just that lone off-moment soap bubble, but quickly corrected. Then again, maybe it galvanizes the preceding hedonism, for whoever confected rosewater in a Milk Choc before? (Pssst… Valrhona's Lait Andoa).
The formulation calls for practically waving the vanilla bean over the melanguer; so light yet well employed within. Cocoa butter, which accounts for the lion's share of the cacáo-content in this bar, further lightens the gastronomy so this bar tastes more in the lower 30s percentile.
Nonetheless, simply put, a chocolate whose sum adds up to a lot more than its parts because it comes with a lot of heart.
Barsmiths™ making a bid for the big leagues.
INGREDIENTS: cocoa mass, sugar, cocoa butter, whole milk powder, vanilla, lecithin
Reviewed January 28, 2015
After noshing on this bar, however, maybe they're on the come-up after all.
Terrific melding of the elements here. Milk Chocolate in many ways challenges a chocolate maker more so than a Dark bar because of elaboration & integration of an increased number of components. And this MC by Barsmiths™... astonishingly engineered.
Just that lone off-moment soap bubble, but quickly corrected. Then again, maybe it galvanizes the preceding hedonism, for whoever confected rosewater in a Milk Choc before? (Pssst… Valrhona's Lait Andoa).
The formulation calls for practically waving the vanilla bean over the melanguer; so light yet well employed within. Cocoa butter, which accounts for the lion's share of the cacáo-content in this bar, further lightens the gastronomy so this bar tastes more in the lower 30s percentile.
Nonetheless, simply put, a chocolate whose sum adds up to a lot more than its parts because it comes with a lot of heart.
Barsmiths™ making a bid for the big leagues.
INGREDIENTS: cocoa mass, sugar, cocoa butter, whole milk powder, vanilla, lecithin
Reviewed January 28, 2015