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Info Details
Country France   
Type Semi-Dark   (55%+)
Strain Blend   
Source
Flavor Naked   
Style Classic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Plain & simple as it gets; a chocolate-on-chocolate monomaniac. Aptly named & virtually the definition of auto-genesis: means exactly what it says & says exactly what it means. Reliable everyday-hero material that should be a staple on every table, right next to the bread 'n butter, in front of the jug... for kids, grandparents, neighbors, & lovers to break & bite.

"Simplicity is the ultimate sophistication" - da Vinci
Appearance   4.4 / 5
Color: natural buff brown
Surface: fudge veneer
Temper: dull wax finish
Snap: full lyric tenor or perhaps even a spinto (somewhat dark timbre), betrays soft straight cleave
Aroma   7.9 / 10
back to basics: undifferentiated cocoa vanilla caramel -> lite tea-leaf 'n twig sub for the big coffee & wood of its sibs - Amer & Super Amer -> lint
Mouthfeel   13.4 / 15
Texture: powdered silk sugar
Melt: sweet dynamic as flavor mounts the dam collapses & the melt breaks to a sluice/slurry
Flavor   45.3 / 50
right off the busy... chocolate-chocolate & nothing but... -> streams more chocolate -> vanilla honey caramel -> huge surprise... tiny saffron -> slight metallic edge... just flotsam in the ever rising floods of chocolate -> walnut fudge brownie -> faint flirt of apricot -> chocolate ash
Quality   18.1 / 20
Amazingly steady... unflinching... just keeps pulling line-drive chocolate. A single dimension of hedonism. Ultra center-point flavor, right up there in the top class: Guittard's Quetzalcoatl, Cluiz 72, or Macaïbo from that restoration specialist, the re-melter Castelain, though this flows more cocoa syrup than chocolate in the end. That metallic/saffron moment indicates what could be some Dutching to a portion of the blend &/or beans from Java (&/or possibly Madagascar given its high minerality).

ING: cocoa mass, sugar, cacáo butter vanilla, non-GMO lecithin

  

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