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Info Details
Country USA   
Type Semi-Dark   (79%; 74.5%)
Strain Blend   (mainly Amazon x Amelonado)
Source Costa Rica   (Coto Brus)
Flavor Twang   
Style Neo-Modern      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Most elementary school children know Newton's 3rd that for every action, there's an equal & opposite reaction.

Consequently, an over action creates an overreaction.

Take the victim of a stolen bicycle who bought a new one to replace it. On the train with his bike, he locks it to the pole inside the subway car. Dang, that's some 1970s paranoia.

This chocolate acts out its quasi-technified upbringing in the tropics which no doubt will cause a reaction in those who come into contact with it.
Appearance   4.7 / 5
Color: poly-purpletrator
Surface: hyper hygiene
Temper: gelatinous
Snap: a pricey purse
Aroma   7.8 / 10
79%
retreating for a nearly-80% until recoiling cocoa dust & dried fruit powder the nares

74.5%
similar to the 79% (above) + peanut skins for a sort of jungle PB&J
briefly flutters soft pine
flars caramel
flint + stone… yabadabadoo
Mouthfeel   13 / 15
Texture: silk alert: dialed in
Melt: have a seat, please...
Flavor   42.1 / 50
79%
nutty nuthouse, that's how nuts -> thin but pleasured fruit acids interline the corridors -> mild, almost white caramel-cocoa of some paradoxical tannic strength

74.5%
opens up chocolate-pomegranate... building acidity beneath (starts as quince, rises toward guava) -> herbal tobacco -> tart takes over (mangosteen, then all out passion fruit) & goes on a tear from there... tapers off some into lemon meringue -> respectable cocoa aft-linger
Quality   15.6 / 20
Utilizes cacáo of the officially-designated Heirloom VI, a status owing more to its post-harvesting agronomy than any genetic pedigree.

Pucker-up.

Where the 79% runs a trifecta of nuts, light fruit, & blanched chocolate, the 74.5% nearly abrades the senses.

Surprising snap, strength, & stamina. Pretty high up-register / off-balance & unchecked by the finish though never completely out-of-control. Little in this specific origin's brief recorded history on the craft scene or even the beginning stages of this bar suggest as much. The added sugar really takes up the acids in the otherwise milder-mannered 79% & catalyzes some major tang to rival Madagascan cacáo albeit more bright white-lightning here than the red-berries of that island. In that regard it becomes a bit colorless, relying on its stinging force which it relinquishes with relish. The rather feathery processing perhaps accentuates the FXs.

INGREDIENTS: cocoa mass, sugar

Reviewed November 12, 2015

  

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