Color:	cinnamon
Surface:	Count Chocula puffed cereal
Temper:	dusted
Snap:	n/a

dusky cocoa powder + some funk-inside-the-trunk (fertilized manure)

Texture:	soft crunch
Melt:	overall fast progression

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

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