Color:	jet brown w/ a splash of carmine
Surface:	chunky panels & deep valleys on the scoring; pinprick blooms on back
Temper:	oil-stained laminate
Snap:	thumping bass, about right for 60%

power pack: snapping Turkish coffee blowing down the doors of aged mahogany; leather & a smoking Cuban cigar inside w/ bluestone underneath

Texture:	soft/gentle; slight dryness
Melt:	patient; powder turns to bottom grinds

drops in espresso -> clean sugar hit -> heat vapors rise up seething smoked cocoa, infusing then tempering coffee on the way to growing in its own presence, so by the end it's coffee-accented chocolate; sweet currant at the very back w/ true centerline chocolate flavor; café flash points in the after-effects

Slitti was a coffee grinder before a chocolate maker. This shows he possesses consummate skill with both beans; the 2 never fully integrate as much as trade-off, enhancing by bringing out the best in each other, like Federer-Nadal punching civilly from the distance of the baseline. Great culinary media.