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Pure Milk

by Venchi
Info Details
Country Italy   
Type Milk Chocolate   (33%)
Strain
Source Ecuador   (probably)
Flavor Sugar   
Style Mainstream      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Very mainstream entry & Italian-style milk that's almost Swiss in construction, flavor, & mouth play... geared for children
Appearance   4.7 / 5
each square perfectly proportioned for just the right size choc nosh/sugar boost
Color: cool sandy blonde / sepia
Surface: textbook impression
Temper: soft waxen plate
Snap: pronounced for 33% Milk Choc; fine edge
Aroma   7.7 / 10
Indian ashram: burnt ghee (clarified butter), coconut, rice pudding, soft sandalwood, light orange blossom
Mouthfeel   12.8 / 15
Texture: turgid (milk pwdr goes from fine silt to smooth cream slurry)
Melt: lazy & w/in correct parameters for 33% Milk
Flavor   41.8 / 50
ghee -> orange blossom -> backed w/ sugar 'n milk pwdr -> very light chocolate -> vanilla seals the deal on gently rolling caramel; mite sandalwood w/ quite a bit of distance on the finish (which never turns sour on the tongue after 5 minutes like so many other milks) - bravo.
Quality   16.3 / 20
Well husbanded beans, processed with quality ingredients, yield slightly over-sugared confection... a muscle-bound sweetness that overpowers intriguing front & support flavor notes of blossoms + earth chocolate (possible Nacional base) & Italian cream/milk solids. Once again, lecithin is unnoticeable (American blenders, please note… getting tired of picking soy out from between the teeth).

However, slightly disjointed; some soldering / integration issues as milk powder lifts & drifts above the mix like cement dust on a construction site. Also, a CBS of ~1:4:6 means just too little cocoa mass to generate any real caramel transfigurations. Still, a respectable mid-range bar & credit Venchi for at least reaching into its bag of better beans for use in a Milk Choc.

  

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