Info Details
Country Austria   
Type Brut   
Strain Hybrid   
Source Ecuador   (Los Rios)
Flavor Earthen   
Style Classic      (neo-)
Used to be any barsmith batching out an unsweetened 100% cacáo-content chocolate received the clinical diagnosis of verruckt (German for ‘crazy’).

Forget Heisenberg’s uncertainty principle. 100s failed miserably & consistently, an entangled brute fit to erase 
from the memory bank except no one could untaste them to forget.

At a roundtable of chocolate insider's (makers / ferment specialists / breeders / geneticists / etc.), an anonymous unsweetened was passed around amidst the chatter. One, an esteemed agronomist who knows the field, remarked how it has the same effect on the taste buds as a crop duster. Everyone laughed. K. Then again, they were all half or wholly drunk. Either way, hmmm, a crop duster.

Ya see, the stuff rankled so much bitterness that guys like Prof. Adrian Cheok probably engineered his Taste Buddy device to offset the harshdown. His invention emits low-level electrical currents to stimulate taste buds into perceiving sweetness even when it’s not really there. In other words, a gadget that makes broccoli taste more like… errrr, well, chocolate.


Zotter in these double-100s circumvents the need for any hi-tech gear, be they electrical currents or crop dusters. Just some time-honored traditional methods to smooth out the jags (in the main…) while maintaining some bite to remind that cacáo is, afterall, potent.

No one’s laughing anymore... except in awe.
Appearance   4.2 / 5

Color: BEVERAGE: raven
BAR: a shade lighter
Surface: BEVERAGE: finger tab
BAR: Zotter's traditional bar mold (see above)
Temper: insular
Snap: rock block
Aroma   7.8 / 10
traditional leather-back & tobacco over forest mulch -> floral top point

cocoa plume off a spiced cinder block striking tobacco flint
Mouthfeel   13.5 / 15
Texture: mid-weight despite the %
Melt: even flow
Flavor   42.7 / 50
Triple B: Butter / Biscuit / Bitters (the latter some clear benzaldehyde compounds) -> brief vegetal turns metallic streak (probable dodecanoic acid in the bio-chem mix)

slightly lighter color
almost self-same, a bit more subdued & controlled by perceptible darker roast (whether in fact or not)
walnut midsection followed on by savory apparitions & elements, grounded in salted 'rooms quite the vertical progression... from airy to deep Earthen
salted 'srooms
Quality   16.1 / 20
Zotter's processing between the two of these plays to the drinking & eating. The former stands up big / bolder compounds because its end state shall be diluted in water while the latter goes direct, straight to the tongue which thus calls for greater refinement.

And make no mistake: the drinking tab bites down some.

But as more & greater 100s keep coming off production lines, expect that ubiquitous spice-additive which even 2-ingredient "purists" rely on for a crutch (i.e., sugar) to go the way of human labor once robots fully show-up for work. This might force the high commissions of the cocoa doodle gurus to redefine chocolate because, as pointed out on this site years ago, nothing spells c-h-o-c-o-l-a-t-e more. And just one more definition of the C in the C-spot® (hint: the Roman Numeral for 100).

INGREDIENTS: cocoa mass

Reviewed November 21, 2016


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