Color:	medium brown / orange blush
Surface:	smooth yet rough-hewn as if cracked pepper should/could/would be popping thru
Temper:	dust appeal
Snap:	grounded flat

blinding pepper spray -> sour cherry / cheese tango underneath

Texture:	coarse, granulated, dry & somewhat austere
Melt:	uneven; seized in parts

red fruit matrix quickly clouded by hovering pepper -> cocoa dust mixes w/ it -> chocolate profile tries developing... recessed black cane molasses... but pervasive pepper obscures most aspects – including itself -> chocolate / pepper fusion -> red moment (currant into loganberry) -> drifts off light almond

Given the amount of cocoa dust & all the rest, Amedei’s Toscano 66% probably provides the base – a questionable selection due to its gossamer strength. Black pepper somewhat problematic against it, altering overall profile by stifling the relatively light tannins, pervasively hovering & drifting without outright killing, just neutralizing, them.