Impact
More than just the flavor’s wrong. Wrong bar / wrong box? Label reads “Cacao 60% MINIMUM” (emphasis added). Thickest, most dense “semisweet” ever; easily passes for 80% class. Maybe Maglio is trying to bust the hype surrounding “cacáo content” percentages by excluding cacáo butter from the equation. If true, & they just get the flavor right, that’d be a real break thru.
Appearance 5 / 5
| Color: | orangutan |
| Surface: | extreme evenness extends even to the break, broken only by shaved nibs placed precisely on the backside |
| Temper: | super visual FXs: matte emits thru thin shine |
| Snap: | subsonic |
Aroma 7.4 / 10
multifaceted scentmaker: core cream, dense oak, & walnut pierced by headwinds of fern & humus (raw chocolate ferment undercutting bergamot); powerful & feral
Mouthfeel 11.3 / 15
| Texture: | clogged... prolongs experience |
| Melt: | slow mass |
Flavor 36.7 / 50
pure chocolate knock immediately shifts to floral dirt – right away “60%” listing becomes suspicious -> chestnut puree rolls a biscuit relieved slightly by vanilla... stays heavy & massive like this for the longest, reminiscing 80% or even akin to 90%+.... butter having its day until cut by grapefruit rum vaporizes up bergamot -> vanishes on walnut
Quality 14.4 / 20
Low sugar taste; most concentrated, biggest “60%” ever; a blend in which each bean gets lost in the other & both get beat down by butter.