Color:	rosewood bark w/ orange tint
Surface:	ice smooth (blade cuts included)
Temper:	floor shine
Snap:	geologic

cloying & combative; caramelized brown-fruit cap: raisin, dates, mulberry, cinnamon crossed w/ plantain honey strongly supported by wooden beams of smoked vanilla oaken cocoa

Texture:	generally smooth; occasional globular speed bump
Melt:	stratified

dutched-tasting cocoa thrasher -> fat raisin -> pre-fab chocolate-honey floorboard -> overhead grape currant... more bend in the board... late stage sizzle & fizz trix – vanilla oak around mulberries & dates switch over to cedar & cinnamon -> out on cocoa ollie

So little cacáo mass (CBS ratio ~2:5:6) generates so much torque in the C-Quotient (pure Chocolate taste). Medium-light roast & just the right ferment keep acids (which is the oxygen of cacáo) alive to spark the tongue like a spiro-gyre board grabbing air.