by Bar au Chocolat
Info Details
Country USA   
Type Flavored   (semi-)
Strain Blend   
Source (Classified as a secret island)
Flavor Fruits & Flowers   
Style New School      (method)
Nothing DOA here.

Pulse. This bar's got it.... pulsating & then some.

A chocolate that orbits a superposition into a quantum event that becomes omnipresent.

Reminiscent, in a different medium, of another current Los Angeleno -- Kour Pour whom some suspect doesn't exist, never existed, just a computer-generated figment of his art dealer’s imagination.

Aesthetic theorists see Pour's images of the carpet, & its inclusion of Egyptian & Asian figures conjuring global trade…. Post-Internet art because his techniques, though analog, deploy Googled images connected by way of a hacker’s arbitrary logic; the overall effect: Silk Road meets digital superhighway. Others may only see in his work just some Person rugs painted on canvas.


Magic Carpet (Kour Pour; 2009-10)
Appearance   5 / 5
Color: ruby brown
Surface: cosmetic-grade
Temper: pocket mirror
Snap: clear
Aroma   7.9 / 10
coffee; udder cheese whiff (lactic acid hangover); butter oil
Mouthfeel   12.1 / 15
Texture: con-glob-ulated
Melt: wayward
Flavor   45.7 / 50
easy-going café enveloped in cocoa butter -> black raspberry center gradually shifts to black mission fig... -> coffee & fruit shadow each other persistently in an eclipsing corona... -> chicory -> cassis
Quality   18.5 / 20
The most reposed chocolate-coffee combine ever.

B-au-C simply ages the chocolate base amidst coffee beans for 1 year as an infusion. This joins a growing suite of experiments such as aging cocoa nibs in wine casks or bourbon barrels, & the like. All workable due to cocoa butter / lipids highly absorbable / impressionistic properties.

The net effect here: so comfortable & relaxed, both the profile & the progression. Yet steadfast of tremendous stamina. Coffee more than a gossamer gauze, less than a filtered brew. And such lingering dulcitude.

A bar that excels in multiple categories. Creative (even the name rings unique for the 'fine-choc' space), innovative (methodology / processing) & substantive (flavor delivery).

B-au-C... high achiever.

INGREDIENTS: cocoa mass, sugar (+ coffee "aurics")

Reviewed March 1, 2017


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