Impact
Precious little cut of the conche here -- Zotter goes for the 'quick job 'n out' routine, leaving Texture a little twitchy / fidgety.
Or, in Zotter's German, Gastaut-Geschwind – which in turn leads some to epileptic fits (such as this site for one) characterized by hypergraphia (excess writing; yep, check), hyperreligiosity (food of the gods, anyone?), circumstantiality (or “viscosity” / “rheology” – ie, like to talk a lot… just go to any chocolate show to find out; hint: they last entire weekends).
Or, in Zotter's German, Gastaut-Geschwind – which in turn leads some to epileptic fits (such as this site for one) characterized by hypergraphia (excess writing; yep, check), hyperreligiosity (food of the gods, anyone?), circumstantiality (or “viscosity” / “rheology” – ie, like to talk a lot… just go to any chocolate show to find out; hint: they last entire weekends).
Appearance 3.9 / 5
| Color: | crimson |
| Surface: | rustic |
| Temper: | diffused |
| Snap: | tough resistance |
Aroma 7 / 10
Cacao Nature
dark, very dark, alights to tobacco & butter
Dark Cuvée
conventional brown fruit, leather, wood
dark, very dark, alights to tobacco & butter
Dark Cuvée
conventional brown fruit, leather, wood
Mouthfeel 12.8 / 15
| Texture: | micro-crunch, bellies-up round |
| Melt: | zig zags |
Flavor 41.4 / 50
Cacao Nature
subtitled with 'Muscovado sugar crackers' & funny enough this leads in with a wafer-likeness in taste -> then onto cocoa -> licorice -> molasses -> tapioca -> mushroom paté
Dark Cuvée
cocoa spiced in brown suga flirting on a date with tamarind + figs -> cones out sour black cherry / caramel -> coconut clearance
subtitled with 'Muscovado sugar crackers' & funny enough this leads in with a wafer-likeness in taste -> then onto cocoa -> licorice -> molasses -> tapioca -> mushroom paté
Dark Cuvée
cocoa spiced in brown suga flirting on a date with tamarind + figs -> cones out sour black cherry / caramel -> coconut clearance
Quality 14.9 / 20
Cacao Nature
75% cacáo-content; Peru
Zotter's fun side. Well, he has many of them. Call it his 'serious fun' side -- expanding the Labooko line, usually reserved for just straight tasting bars (typically dark) -- by mixing up the sugar type (the molasses laden muscovado) in a semi-coarse grind, as though the sugar were merely sprinkled in.
Nothing all that remarkable in the underlying cocoa itself which only serves to increase this expo on the sugar.
INGREDIENTS: cocoa mass, mucovado sugar, cocoa butter, salt
Dark Cuvée
70%
The textural funhouse continues... with Nibs. Ditto the flavor, thanks largely to the raw unrefined sugar catalyzing some unexpected tags.
INGREDIENTS: cocoa mass, raw cane sugar, cocoa butter, nibs, salt
Reviewed February 15, 2016
75% cacáo-content; Peru
Zotter's fun side. Well, he has many of them. Call it his 'serious fun' side -- expanding the Labooko line, usually reserved for just straight tasting bars (typically dark) -- by mixing up the sugar type (the molasses laden muscovado) in a semi-coarse grind, as though the sugar were merely sprinkled in.
Nothing all that remarkable in the underlying cocoa itself which only serves to increase this expo on the sugar.
INGREDIENTS: cocoa mass, mucovado sugar, cocoa butter, salt
Dark Cuvée
70%
The textural funhouse continues... with Nibs. Ditto the flavor, thanks largely to the raw unrefined sugar catalyzing some unexpected tags.
INGREDIENTS: cocoa mass, raw cane sugar, cocoa butter, nibs, salt
Reviewed February 15, 2016