Color:	cafe au lait
Surface:	whirlpools
Temper:	muddy coat
Snap:	crumbling edge

unique for milk choc: dusty herbage, elderberry, cream & butter, pink flower bubblegum; caramel

Texture:	pudgy & bulging
Melt:	perpetual melt-line

B-line to caramel -> long dissolve into milk & beaten butter... we were promised there'd be chocolate... where is it? -> a dim speck at the very end

Difference between this & Champlain's Signature Milk presents fodder for critics who proclaim 'organic' is synonymous with 'flatness'.

Still, caramel... nothing too wrong with that.

Reviewed Spring 2009