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Dark Chocolate with Quinoa
Dark Chocolate with Amaranto
Dark Chocolate with Chia

by IncaKaw
Info Details
Country Ecuador   
Type Flavored   
Strain EET   
Source Ecuador   
Flavor Earthen   
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Another late-night diner. The kinda place where everyone clusters after the last call / last dance. Circa 4:30 AM. Whether supper or breakfast, one more round & a vape, every town has one of these. Perfect for chocolatarians since they're mostly nocturnal bat-people to begin with.

Around a large table, just chewin' the fat / shootin' the breeze freely, telling starfucker stories. Specifically, personal encounters with dead celebs. Plenty of 'em so the conversation flows &, whether apocryphal or not, hey, they're dead anyways. Besides, embellishments grow the legend.

Earlier in the week a few were hanging with the photographer who shot, arguably, perhaps the most iconic snap in rock, emblazoned on t-shirts the world over. Turns out most of it pirated. Forced the photographer to sell some signed prints, even a negative, to recoup some of the losses.

Just as the photographer's name is invoked, who walks in? Who else. Oh, those serendipitous magic moments. Let's talk about Elvis now, maybe he'll show up too.

Among the shutterbug's small entourage is an organic farmer-daughter. Damn, thought folks left farms for cities but this child cuts against the grain. Her specialty: brussels sprouts!

Naturally w'all talk chocolate... & brussel sprouts.

Chocolate goes well with just about everything. After sampling this trio of bars containing some odd-sounding combinations, perhaps even brussels sprouts!?!?!?!?!.
Appearance   4.4 / 5
Color: some dark stars
Surface: speckled & spangled
Temper: dawning
Snap: sonix
Aroma   8.7 / 10
no betrayal of its 70% Dark chocolate base despite the inclusions; in fact, unabated & just the opposite.... basically jasmining the grains
Mouthfeel   13 / 15
Texture: softly exfoliating
Melt: even-tempo notwithstanding the add-ins
Flavor   44.6 / 50
Quinoa
first thought: coffee sandwich... whatever exactly that is -> throws down some nuts -> true to its constituent protein, grows mealy -> curiosity rises as grindstones, grains, & geraniums converge... utterly perfumable

Amaranto
nutsome / rice-like entrance, then somewhat seedy (sunflower) backed solidly in cocoa tannins -> mild licorice & soft eucalyptus reaches toward spearmint

Chia
the quietest of the set
acts as poppy seeds to a bagel or sesame to hummus... very much a supporting actor but showing its influence in a darkening countenance of the profile so by the finish some chia essence breaks thru &, moreover, felt in the Texture since hydrated chia swells like gelatin, so much so that even chocolate "alpha-jurors" -- ya know, the ones who advocate 'melt, don't chew' on behalf of the Slow Food Movement while chomping thru dozens of samples in a single "sesh" -- might notice
Quality   17.8 / 20
More potency & persistency from IncaKaw

Chocolate sprinkled in micro-lots of tiny seeds / grains.

3 separate bars featuring Quinoa, Amaranth & Chia respectively. Yet 3 of a kind in that as an ensemble each & all together rise to uniform hi-quality.

Terrific integration of them unto IncaKaw's head-snapping Dark base. This company evidently conducts due diligence & sensory trials prior to subjecting consumers to its experiments.

Ecuador... turning a corner on its recent blighted past of chocolate lapses.

INGREDIENTS: cocoa mass, sugar, lecithin (+ quinoa; amaranth; chia respectively)

Reviewed December 23, 2016

  

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