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Info Details
Country Germany   
Type Nibs   (Choc-covered)
Strain Nacional   
Source Ecuador   (Los Rios, Hacienda Iara)
Flavor Twang   
Style Rustic      (+ little bits of Old School)
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Reverse-spin: dried cacáo pulp nicely rehydrates in the oral irrigator... of your mouth
Appearance   4.3 / 5
Color: cinnamon
Surface: Count Chocula puffed cereal
Temper: dusted
Snap: n/a
Aroma   8.7 / 10
dusky cocoa powder + some funk-inside-the-trunk (fertilized manure)
Mouthfeel   12.6 / 15
Texture: soft crunch
Melt: overall fast progression
Flavor   44.8 / 50
angular, bitter tannic-powder in potting soil -> quickly swooped by sugar -> bright sour yellow & orange fruits glow thru the sweetness to surround the cocoa -> cleaned chocolate at the bottom
Quality   18.9 / 20
Often nibs either just brutalize the senses or are overly confected & candied. This veers toward the former while steering a middle course. A lot of Nacional’s sharp acidity remains intact though its tannic structure gets subsumed by both those same acids & some sugar. The net result is a sort of reverse-spin: a rather clear if indirect feel of cacáo pulp, the gelatinous & in this case sweet substance surrounding the seeds inside the pod that’s instrumental in the 2nd step (fermentation) along the processing chain to developing a chocolate’s flavor profile.

ING: cocoa, sugar, cocoa bits, cacáo butter, cocoa powder

  

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