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Asochivite

by Goodnow Farms
Info Details
Country USA   
Type Beans   (+77% cacáo-content bars)
Strain Hybrid   
Source Guatemala   (San Juan Chivite)
Flavor Twang   
Style Classic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Money, the saying goes, is the root of all evil.

Could the tree Theobroma cacao &, by extension, chocolate be the damned offshoot of it?

The K’iche in Guatemala call cacáo awas che’ (the tree of sin) because its seeds, dried into cocoa beans as the key ingredient in chocolate, were once used sacrilegiously as a kind of currency among certain Amerinds. Prior to that desecration, they held it aloft as a tree of knowledge.

Unholy cacáo, Batman.

Just a thought to ponder while taking a bite out of these chocolates.
Appearance   4.9 / 5
Color: Nut Seed: a motley slew of color...
Bars: antho-brown (for anthocyanin)
Surface: Nut Seed: ... shapes & sizes
Bars: drop-dead good enough for a roll in the hay at this Goodnow Farms
Temper: Nut Seed: unruly
Bars: serene
Snap: Nut Seed: semi-easy peel
Bars: heartbreakers
Aroma   8 / 10
Nut Seed
distilled white vinegar, quite contained, as if dry-aged

Dark Bar
considerable & considerate... fruited plume of a marmalade concentrate albeit of some restraint -> lazy tobacco + other herbs -> soft leather -> aerates dragon fruit / melon

Dark Bar with Maple Sugar
first waft a sinister puff then instantly crushed underfoot by a hard maple sugar cube
Mouthfeel   12.1 / 15
Texture: Nut Seed: on the soft side
Bars: waxen
Melt: Nut Seed: mealy granular
Bars: unrushed clumps
Flavor   42.4 / 50
Nut Seed
flash banana -> cold plated greens among other things, including a weird vinaigrette dressing -> fungi -> topsoil

Dark Bar
fruit impact in a reverse spin on the Aromatics, going from dragon fruit to jocote (hog plum) &, in line with the maker's notes, mango (as marmalade, thick & sap-heavy) -> flirts with blackstrap molasses without tipping over into it -> streaming lime then screaming granadilla, utterly passionate in its expression -> tertiary caramelized cocoa

Dark Bar with Maple Sugar
maple-dominant... transforms those bright notes of the Dark (above) into sour raisins -> maple bark -> bog finish
Quality   15.9 / 20
Dark Bar
77% cacáo-content; Batch #1035
Who saw this coming? A citric bullrush to the finish.

A bit top heavy for sure by the end. High bright volatiles stick it to the T-buds ('T' for Taste & plenty of it here). The bottom ballast though holds, however modestly, for a balancer without which this bar would rip the tongue out. A cacáo that could benefit from a couple more basis points of sugar, dropping the percentage from the current 77% to somewhere in the slot between 72% - 75%.

Dark Bar with Maple Sugar
70% cacáo-content; Batch #1028
Gen'l misfire unless searching for citric/cocoa-flavored maple sugar. Pulls apart at the flavor seams.

INGREDIENTS:
Nut Seed -- whole seed
Bar: cocoa mass, sugar, cocoa butter (for Dark Bar with Maple Sugar swap out cane sugar with maple sugar)

Reviewed December 18, 2017

  

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