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Info Details
Country France   
Type Flavored   (Hazelnuts/Almonds; Semi-Dark 60%)
Strain
Source
Flavor Earthen   (then mainly Naked)
Style Neo-Modern      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Market fodder. An inch wide, an inch deep – this thing’s got no balls - just a line-extension / stretching-the-batch of the label's Noir Series. Perhaps historically closer though to the original kitchen wreckage scraped off the floor in 1671 instead of the nosher-sized pieces served in most shops around the world today.
Appearance   2.1 / 5
bar shock
Color: opaque (ramped up the butter)
Surface:
Temper: poor (see Surface above & Snap below)
Snap: sickly; terrible bloom on the inside
Aroma   7.3 / 10
hazelnut butter spread atop recessed chocolate (light tobacco-leather) w/ vanilla-almond underside
Mouthfeel   12.2 / 15
Texture: cohesive; thickened butter
Melt: slow; turgid
Flavor   39.8 / 50
cocoa, upholstered in brown-sugar, hooks up instantly w/ soft hazelnut -> almond more evasive until slight bitter creates background noise... squelched handily by increasing sugar levels... stretches & stalls -> cherryola -> chocolate syrup
Quality   16.4 / 20
A bit hollow; basically a little French bonbon in a big bar that never rises to the level of true praliné let alone gianduja. Nuts too evasive (especially for a bar form) & sugar too expressed. Still, this rendering substantially upgrades the base employed here - the blank & bland Noir de Cacao 60 which on its own achieves reverse-flavor: sucks flavor out of your mouth.

  

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