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Info Details
Country San Principe   
Type Dark   (75% w/ Nibs)
Strain Monka   (Amelonado; Amazon)
Source Príncipe   (Plantacao de Terreiro Velho)
Flavor Naked   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Not a bar; an experience
Appearance   5 / 5
stunning
Color: dirty buckskin brown w/ purple inflections (hmmm)
Surface: the shape: a gold bar... a brick... a loaf... a block... whatever, it has tonnage, wrapped in butcher’s paper
Temper: glistening coat – enough megawatt shine for animals to use as a mirror in the forest
Snap: requires a jackhammer
Aroma   8.9 / 10
nostril-flaring red fire just breathes on you: vinyl -> cuts to fermented fruit (sour cherry) -> charred cocoa; direct & to the point
Mouthfeel   15 / 15
Texture: fantastically rough, nibby & gritty - the way old school’s supposed to be; you want smooth, go get waxed
Melt: no added cacáo butter yet surprisingly buttery on the passage
Flavor   44.1 / 50
1st draw – sweet, right away... sugar sweet? – not sure... genetically sweet? – could be; omnisweet? – yes; sweetness envelopes huge centerpoint chocolate -> brown fruit -> cedar / clove -> strawberry blush -> raspberry -> here come the nibs, their FX like hot cocoa w/out water -> long roasted nut stretch (almond / walnut) -> loaming deep earth & subtle smoke finish
Quality   2 / 20
Just cacáo bean & sugar cane - no lecithin / no vanilla to mask the pitch of the chocolate’s DNA register. Conched only 3 hours (often resulting in a spikey profile) yet presented here with outstanding F3 (Focused Flavor Factor) producing tremendous poise & just enough teased variations to keep a moving interest.

  

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