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La Victoria Estate

by Michael Dunn
Info Details
Country USA   
Type Dark   (64% cacáo-content)
Strain EET   
Source Ecuador   (Guayas; Chongón)
Flavor Spices & Herbs   
Style Mainstream      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Another choc maker. Another Ecuador. Another bar.

Unlike (most) others.

For those with theobromine thalassophobia (google 'em, kwik brains).
Appearance   3.8 / 5
Color: suspiciously brown (none of the customary purple Ecuadorian rays)
Surface: a li'l worse for all the road wear (from South to North America)
Temper: dark glass
Snap: closed tight
Aroma   8.6 / 10
extra-dry cocoa tannins gives off deep, abiding chocolate with subsoil forestry... malting on top... comes back nuts & cinders
Mouthfeel   12.4 / 15
Texture: gum pudding
Melt: take a seat in the waiting room
Flavor   45 / 50
WYS&SIWYG (what you see & smell is what you get) & the some...
brown sugar / brown spice -> flint roast -> nuts, mainly almonds -> coffee -> cocoa caramel -> all-spice bread -> nutmeg -> bahri date -> evasive raisin
Quality   17.5 / 20
Long melt / long taste (lecithin enables some of the FXs).

Sweet, of course, at over one-third sugar + a cocoa butter pad. Still plays fairly dark for all that. A composite less redolent of Ecuador & more along the lines of Venezuela-meets-Ghana.

From the ground to the clouds, so much brown going on. Brown fruit / brown spice / brown nuts (cocoa included). The Maillard Reactions & Strecker Degradations having their day, their way.

A big brown-out in the sea of theobromine.

Michael Dunn it.

INGREDIENTS: cocoa mass, sugar, cocoa butter, lecithin

Reviewed January 30, 2018

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