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GRENADA
Nibs
100%
75%
70%
60%
60% with Nibs
60% with Ginger

by Jouvay
Info Details
Country Grenada   
Type Brut   
Strain Hybrid   
Source Grenada   
Flavor Earthen   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
The 100%: a grenade lobbed straight from Grenada. Bores a hole in the ground. Kicks up lava & dirt.

The other bars... mostly shrapnel & collateral damage with a promise of a sprout or two in the aftermath.
Appearance   3.7 / 5
Color: Nibs: grey matter
Bars: Stendhal-worthy scarlet & black
Surface: whirly-gigging
Temper: hi-beam
Snap: plucked up
Aroma   6.9 / 10
Nibs
nice mix of robusto coffee, green plantain, cherry stone, nutmeg

100%
bulk pretense until the nuts -- skins, shells, meat, everything -- roll up

75%
charcoal lava & loam + trace white fruit

70%
volcanic forest fire

60%
a flaming mudpie

60% with Nibs
sweet Earth / saccharine dirt

60% with Ginger
ginger-strong / medicinal-herb strength
Mouthfeel   12.7 / 15
Texture: Nibs: crisp
Bars round & round
Melt: Nibs: positive swell
Bars: slow go
Flavor   30.4 / 50
Nibs
cocoa bite, nuts inflections, then the scorch comes on, alternating against under-fermented metallic streaks -> finishes with the tongue scrapping the crusts off the oven bottom

100%
charcoal -> dirt -> bitter fat -> volcanic dust
brutal

75%
loads-in brown sugar, good thing too, as it wards off the burn marks from this bar's roast -> still manages an appreciable prune inflection (so very Grenada) amidst the soot

70%
Btach 060303
similar entrance to the 75% except more cocoa-centric -> burnt remnants hard on its heels -> fruit never really emerges, instead a vague camphor accentuates the negative -> mol-ashes (molasses-ash)

60%
Batch 110404(?)
pattern continues... spiced cocoa / brown-sugar chocolate -> coffee underside -> mite verbena -> baked pinto -> drains off cocoa syrup
burnt beans finally meet their match at 40% sugar content

60% with Nibs
Nibs add textural & flavorful backbone to the 60% base (above), augmenting the coffee tones considerably, kept largely in check by a van-load of sugar -> late latent blackberry (somewhat rare for Grenada)
a chocolate for the masses

60% with Ginger
Batch 080807(?)
penetrating ginger backed by an unforeseen-heretofor milk-caramel apparition! -> wait, it gets better & even more unexpected with a citrus offshoot that rises above yet tethered to the underlying procession Terrific bar, both in its own right & in comparison to the foregoing bars that precede it to beg 'where did this come from'.
Quality   11.1 / 20
Local label produced in conjunction with the Grenada Cocoa Farmers' Association & LA Burdick. Big NPK fertilizer bunch.

Much of it too brute for the tourist trade (or any market segment) but bulk all the same.

INGREDIENTS: cocoa mass, cocoa butter (add ginger for 60% with Ginger bar)

Reviewed August 23, 2017

  

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