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Hawaiian Milk Choc

by Malie Kai
Info Details
Country USA   (via Guittard)
Type Milk Chocolate   (38%)
Strain Hybrid   
Source Hawai'i USA   (Oahu, HI; Waialua Estate)
Flavor Earthen   
Style Mainstream      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Simple, uncomplicated; needs a gut check.
Appearance   2 / 5
Color: rosacea tan
Surface: flared-up abuse; blemishes, pock marks... a mess
Temper: looks like a rubber door-stopper
Snap: tight infra sound
Aroma   7.9 / 10
vanilla ice-cream bar w/ submerged chocolate tucked inside caramel swirl
Mouthfeel   12.2 / 15
Texture: seized, then collapses...
Melt: ... & goes tenderly
Flavor   38.6 / 50
simple caramel -> darkens gradually... butterscotches as milk’s cream fats roll in -> vanilla float -> oak & volcanic chocolate roast cadences far in the rear
Quality   16.8 / 20
Monotone (but with some resonance) until very end when it opens fractionally. Pegged at same strength as Guittard’s 38% Orinoco (also this bar’s manufacturer) & seemingly made with whole milk crumb for classic, Cadbury-like caramel notes. Could benefit from a different combination roast / gentler conche, &/or more cocoa mass (less butter). As is, it wipes Hawaii's citric-chocolate components.

  

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