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Info Details
Country Italy   
Type Semi-Dark   (63%)
Strain Blend   
Source
Flavor Naked   (w/ Fruits/Flowers)
Style Classic      (leaning Neo-Mod)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
‘Aliseo’ is Italian for the subtropical trade winds which swirl around the equator. No one saw this coming... an ugly duckling that swans-out into a naked chocolate virgin dressed in just a white garland blowing in the breeze.
Appearance   3.8 / 5
Color: murky brown
Surface: blurry
Temper: translucent (big butter content)
Snap: thin crisp
Aroma   7.5 / 10
recessive & simple: cocoanut, tobacco leaf, grass & something coniferous (acorn, pine, or pineapple); aerates palm fronds & coffee
Mouthfeel   13.9 / 15
Texture: velvet alert: dispersion of solids in super refined conche
Melt: tender classic melter
Flavor   47.2 / 50
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
Quality   19.1 / 20
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

  

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