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Info Details
Country St. Lucia   
Type Dark-Milk   (62%)
Strain Blend   
Source St. Lucia   (Rabot Estate +)
Flavor Earthen   
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Hotel Chocolat is about providing an experience for their guests. They're strivers when it comes to packages, & seducers as far as online presentation goes (Jesus, any more & it'd be an adult-only site that even followers of the Prophet [PBUH] would visit between sessions on the prayer rug).

The milk of dairy cows mates here with the tannic force of cacáo. They hook up & book the room for an hour but easily extend their stay on voluptuous high-thread count silk sheets. Eventually they check out, but as with some other great hotels - The Overlook in The Shining or The Eagles' "Hotel California" - they never really leave.
Appearance   4.7 / 5
a plaque the shape of a dog-bone that can be fetched & nailed above the lintel to the rustic entrance of Hotel Chocolat
Color: burnt umber orange
Surface: clean brush plate
Temper: preening bounce-back
Snap: flaccid & sappy; craggy, jagged edge
Aroma   8.1 / 10
smells like young sex: caramelized burnt-sugar off a creme brulée top -> darkly roasted cocoa just steams from underneath + prophylactic rubbers
Mouthfeel   12.6 / 15
Texture: packs love handles & Barbie boobs w/ a little tug & pull... yields to a 5-star porno-suite mattress
Melt: molten crawl... 360 in every direction
Flavor   43.4 / 50
opening move gets the hook right on w/ straight up MC (Milk Choc), all over it like the Spill Canvas' hit -> mocha chaser -> minor black olive brings the freight of savory salted element -> buttermilk bordering on English cheddar -> dark toffee booms all thru the mouth -> warm chocolate seals the deal w/ brief glimpse of violet Syrah promised but undelivered in its Dark 72% sib; grapevine ash the aftermath
Quality   17.3 / 20
Dark exposé on Milk & considerably deeper in impact than its 62% content, as well as a better display for St. Lucia cacáo than HC's Dark 72. Dairy does what's called for & earns respect: takes an unruly bunch of beans (assorted hybrids & admixtures from all over the island) & never quite quells them but unifies them into a blend, a function normally reserved for vanilla in most blended bars, smoothing the contour by eliminating the highs & low while preserving core chocolate to generate those big toffee tones & substantially mask - indeed transform - the flaws. The net result: a classic A-B-A pattern ganache of sorts - opening & closing on chocolate, & in-between the flavor infusion.

Responsible alchemy - transmuting a lump of coal into a dirty but at least not a blood diamond.

ING: cocoa mass, cocoa butter, full cream milk, & cane sugar.

  

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