Color:	murky brown
Surface:	blurry
Temper:	translucent (big butter content)
Snap:	thin crisp

recessive & simple: cocoanut, tobacco leaf, grass & something coniferous (acorn, pine, or pineapple); aerates palm fronds & coffee

Texture:	velvet alert: dispersion of solids in super refined conche
Melt:	tender classic melter

white fruit bomb: cherimoya the fuse to... -> monstera -> banana -> star & grapefruits -> dried pineapple -> tiny pine nut + a blade of grass -> vanilla date sugar... each & all just sweetly going by the boards in a soft & supple chocolate that never spirals downward... always rising to the vanishing point

Poise & charisma that charms the wonkas outta ya... if a little bit of a 1st date/teen taste that blurs the line between vice & virtue. Takes it to the pleasure-centers on the edge of bland sugarland but stays well within definition. The likely combination of Vestri’s Dominican Republic & even more so his stylized Madagascar. The ‘blend’ in the name of this bar refers just as much to the use of both mill & refined sugars making for a super cross-blend. Where Vestri’s cane sugar experiment comes off overly pronounced (too bright & grassy green), this floods the profile in light, free from glare, the total package roundly harmonized. Just beautifully white fruits, plus that vanilla depth the equalizer for center-point chocolate flavor in the crosshairs.

Vestri’s the new king of semisweet, a territory once owned by Guittard.

ING: cocoa mass, sugar, cane sugar, cacáo butter, vanilla, soy lecithin; CBS 3:7:10