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Info Details
Country USA   
Type Dark   (70%; prototype)
Strain Hybrid   (of some Criollo germplasm)
Source Belize   (Toledo District; Moho River Valley)
Flavor Crossover   
Style New School      (for the origin)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
A kiss that fits makes for compatible relationships. It presages overarching mutuality & the joint bonds of other errogenous zones. A bio-chemistry that clicks then locks onto receptors sites at both the sub-cellular & meta- levels.

In contrast, a kiss that forms a bottomeless pit, for instance, signals a needy, never-satisifed neurotic. At the other end of the spectrum, narrow & shallow reflect scared, even contemptuous misers. Who can engage in long-lasting ties with them, especially if terminal?

Yes, a kiss reveals all this.

And a really great kisser can adjust & tailor the kiss to the recipient. True sensitivity training.

Chocolate, ever malleable in its melting seduction, mimics as much. It follows its creator who measures the elements & understands when to trim or let out the sails, all in the maxim of respecting the seed from which it sprouts.

Take Fruition. Accomplished beyond the already apparent: it only leaves its maker’s-mark like the guiding invisible hand without slapping the bar into submission.

Belize by Fruition…. now kiss this: achievement.
Appearance   4.7 / 5
Color: admix palette tilted toward magenta
Surface: anti-frowzy but for back micro-dots
Temper: self-assured without looking smug
Snap: midweight punch
Aroma   8.8 / 10
sorcerer's blend
cocoa-grape nuts
malted raisins
haymaker tonka
toasted grain & roasted coffee over wood-burning chips
Mouthfeel   13.3 / 15
Texture: imperceptibly right
Melt: true
Flavor   46 / 50
flash marshmallow in a nod to Brasstown's Maya Mt. -> baked cocoa -> red grape -> sapodilla fruit berry (think natural cotton candy) -> pure genuine sweetness of its own accord… yes, chocolate- / fruit- / sugar-tinged but above all just SWEET -> nut kernel (cocoyol) -> cake flour (chocolate cake, of course) -> a 2nd sweet flush (super-ripe papaya, dried then rehydrated) -> cocoa-soursop
Quality   17.4 / 20
Un-Belize-able…. as in (somewhat) unlike most Belizean chocolates.

A bit darker than the usual MMCs (Maya Mt. Cacao, the post-harvester in the Toledo District of Belize) on the market yet still retains the origin's hallmarks (re: grape among other milestones) while veering away from them. Fruition clearly up-roasted without obscuring the obvious to achieve much of the outcome. Yes, steakhouse sizzle though scintillating all the same with dappling acids & esters undercut by torrid base notes.

Given the early prototype here, Fruition's Bryan Graham may well tweak future iterations, as his wont. Caveat emptor: this, already a major contender as king of the mountain for a Belize, will in all likelihood only get better -- however impossible that sounds.

Reviewed November 17, 2015

  

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