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Info Details
Country France   
Type Flavored   (Almonds; White Chocolate)
Strain
Source (probably S America)
Flavor Sugar   
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Looks like hell but must feel really well (the exact opposite to living in LA) because this tastes great. Yeah, it's doctored & so is just about everyone & everything with vaccinations & plastic surgery to Botox or GMO rootstocks on our Planet Rx. Deserves respect, too little of which the White stuff gets. White freaks, c'mon out 'n show 'em.
Appearance   2.8 / 5
Color: sickly in defiance of its name; tiny rashes of almond & perhaps vanilla root freckled thru-out - similar to
Surface: probably S America
Temper: waxen
Snap: depressed; the cleave infested
Aroma   9.2 / 10
transparent as baby's breath: clear milk & real cacáo butter underscored in resinous vanilla + a streak of bittersweet almond; rich & heavy
Mouthfeel   13.1 / 15
Texture: flabulously corpulent
Melt: pasted w/ high-pedigreed softness
Flavor   45.6 / 50
almond the silent killer that hardly shows in the aroma... out to get you... a real cutter, mutating White Choc mousse into salted nut-butter cream-sandwich -> melted vanilla ice-cream -> finishes in a light lemon sprite
Quality   18.7 / 20
So much on the nut. An inventive move, uniquely Bernachon, throwing the standard blueprint out, as almond squelches a lot of the sugar & infants' milk vomit so often the regular in White Chocolate. Far from a pure play (really now, which White Chocolate is?) yet those savory elements put it in a exclusive class for the category while still retaining its essential 'whiteness'.

ING: cacáo butter, almonds, sugar, milk, vanilla bean, lecithin

  

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