Color:	lives up to the 2nd half of its brand name - black is where it’s at; purple too; feels a little blue
Surface:	poker-faced
Temper:	uneven grease splatter
Snap:	upper register of crisp, right before brittle; well-sanded edge

hardly dark at all in defiance of its color (butter culprit?): moths & malt balls; dust & must; overly deodorized butter - perfumed toward gardenia & narcissus; bletted banana & vanilla

Texture:	round
Melt:	agglomerated clumps

bad coffee spills all over... the table, the shirt, on the crotch -> dried currant rehydrates to low volume grape -> stale, slightly burnt cocoa powder -> reaches hopeful peak w/ mahogany-growing-papaya but underlying grape re-emerges to chop it down, this time the ‘must’ of the aroma, in the guise of cheap wine pour w/ cane sugar alcohol for backyard rum -> aromatics show more fully now: florals covered in dust which transfers as cardboard coated in vanilla; the bar left hanging & dangling -> clears away on coconut shells

A pound of butter masks & emasculates suspect batch of beans left a little too long on the aerobic part of the ferment cycle, & quite likely insufficiently dried. CBS 2:5:1