Info Details
Country Italy   
Type White Chocolate   (36.8%)
Strain Hybrid   
Source Dominican Republic   (Bonao; Hacienda Vista Alegre)
Flavor Earthen   (+Sugar)
Style New School      
The Nfumi Ngi of White Chocolate (Fang for ‘white gorilla’, aka Copito de Nieve [‘snowflake’ in Spanish] - the only known albino gorilla & namesake of Asteroid 95962 Copito). This just catches the comet & makes play-dates along the way with the King Kong of Darks – Lindt 85.
Appearance   3.7 / 5
Color: amber & the darkest pure White ever (a good sign); rivals Bernachon’s White almond bar
Surface: whey-faced & blemished
Temper: dull wax shine
Snap: slush puppy; bends more than snaps
Aroma   8.4 / 10
complicated White: vanilla-drenched (may help acct for some of its color) -> sticky heavy milk proteins (casein) -> almonds -> rare appearance in White of cinnamon -> bubble yum gum
Mouthfeel   13.6 / 15
Texture: luscious extravaganza puts the pounds on: super fat, love handles, & fanny pack
Melt: runs fast & soft to thick mucilage (sorry... only the facts, ma’am)
Flavor   46.1 / 50
scoops up huge vanilla ice-cream & the bar is on w/ slight freezer burn compliments of a metallic saffron streak (something w/ the extraction technique?) -> rear chert & limestone -> hyssop/green tea -> almond butter/honey -> sapid White Chocolate signature over a sodium finish that stays on it
Quality   18.9 / 20
White Chocolate is the last, true test of a maker’s craft. Nowhere to hide; & the most temperamental of all chocolate components. Vestri is the deBondt of bar-smiths – an originator with soul-fire. From his Naturale to this, he rarely accepts, in fact seems discontent, with the same-old-same norms. A White that shapes-up unlike the others (save for Bernachon’s but that one actually has almonds added). Tipping over the scales at nearly a whopping 37% cacáo-butter, the taste & texture pack a wallop. About as macho as White gets. None of the usual brights typically found in the White spectrum (lemon / peaches); so judging from flavor, a good roast was probably applied to the beans before butter was extracted as well as the influence of cabirma wood used for the ferment box. Performance enhanced with added proteins + vanilla-boosted, & completely un-deodorized... very much a hulk of a White ‘man’; & polar opposite of feminine Icoa, the difference resting in the terra (Venezuela has the soil) & the fact that genetics is fate (again, Venzy cacáo typically of softer butter).

ING: sugar, cacáo butter, whole milk pwdr, lactose & milk proteins, vanilla, soy lecithin


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