Jazz; Blues; Chanson; New Wave

by Gaillot
Info Details
Country Bulgaria   
Type Dark   (+ Flavored)
Strain Blend   (overall)
Source Venezuela   (+ Dominican Republic)
Flavor Fruits & Flowers   (mainly)
Style Rustic      
Whenever alpha-chocohounds fatigue of describing a bar in terms of "taking a journey" (remember the hackneyed each 'begins with a single step' even as there's no idea of the direction let alone destination) they just as soon transition into chocolate-as-a-"symphony of flavors" minus, say, the movements of a sonata allegro because few can hear the difference between Haydn & Mozart anyways.

Gaillot strikes a more popular chord, riffing off genres that most have heard of from (though a long time ago) just the last century.

A bit unrefined, lots of improv & gritty noise, Bulgaria's first modern-era barsmith plays nothing entirely straight while interpreting these 'oldies but goodies' now rapidly becoming classics in less than stellar songcraft. Hey, listen up, it's still fairly sound craft.
Appearance   3.7 / 5
Color: natural
Surface: passable
Temper: waning
Snap: quaint
Aroma   8.7 / 10
first sniffle quite reserved as Venzy's wont but the the 2nd just flower-powders the nares

more Venzy than Venzy… nutsome +, improbably for a D.R., vanilla-milk choc

pecan pie

New Wave
milk powders & machine grease
Mouthfeel   10.4 / 15
Texture: powder kegs
Melt: staggered
Flavor   39.1 / 50
very Venzy (light nuts / soft woods) -> speck or two of spice… those florals in the Aroma hover in the backdrop, eventually they take the center along with a bitter jute (strange combo)

black cherry-cola cocoa -> tobacco -> light guanabana

maple goodness in an almondine milk chocolate

New Wave
true White… cocoa butter & milk & cream... strawberry chaser -> vanilla then gradually sweeps thru in their wake -> recombinant honey-vanilla nice-cream
Quality   14.2 / 20
A clash-trap, not even an Ornette Coleman harmolodics.
INGREDIENTS: cocoa mass, raw cane sugar, cocoa butter

Dominican Republic
No delta Muddy Waters here. Pretty straight, little in the way of chaser.
Strangely monochromatic for a D.R.; countenances more of a reclined Venezuelan than the Jazz (above). Quite good within its uncomplicated limits.
INGREDIENTS: cocoa mass, raw cane sugar, cocoa butter

Milk Chocolate; Dominican Republic
Such a gooey / goopy mess threatens to wreak havoc on the teeth… that's if anyone gets the foil wrapper off first which clings to the bar with a vice grip... just pretend edible gold leaf or at least aluminum leaf.
A very sticky proposition but more soulful than just any pop chanteuse. Rich without cloying, the caramelized almonds in raw (brownish) sugar deepens an already solid Milk Chocolate base for some confection-crazy gastronomics.
Gaillot's signature piece.
INGREDIENTS: cocoa mass, raw cane sugar, milk, cocoa butter, almonds, bourbon vanilla

New Wave
Another sticky affair.
That aside, unlike Bonnat's Fraize which utilizes deodorized cocoa butter & freeze-dried strawberry bits, this lays it down undeodorized with whole sun-dried strawberries. Very honest flavor throughout & among the best White-flaovored bars in existence.
INGREDIENTS: cocoa butter, whole cream milk powder, skimmed milk powder, raw cane sugar, bourbon vanilla, dried strawberries

Reviewed June 15, 2015


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