Costa Rica
by Tabal
Impact
Tabal trying to reach the moon by climbing a tree (Theobroma cacáo specifically) &, like Eminem rapped, too busy gazing at the stars to notice the pitfalls... into which this eventually sinks.
Appearance 2.9 / 5
| Color: | sepia |
| Surface: | strives mightily but lots of flaws -- rippling, sub-bubbling, divots (especially in corner-pockets), gashes, & even curdles |
| Temper: | strong bounce-back |
| Snap: | light along the scored lines; fortified within the tiles themselves |
Aroma 9 / 10
intense fragrance of rich caramel & vanilla-musk
dried tropical vines & plants
a lone nut
oh, plus some very potent roasted cocoa
dried tropical vines & plants
a lone nut
oh, plus some very potent roasted cocoa
Mouthfeel 12.5 / 15
| Texture: | inviting |
| Melt: | timely |
Flavor 40.3 / 50
twee sweet chocolate -> dark sweetness (basically amber molasses stripped of its minerals or cane syrup) -> sugared coffee berry (nice) -> black bitter in a sugar pill -> those tropical greens in the Aroma -> licorice sets up straight molasses (sucrose removed from the earlier syrup), whence this assumes a more typical Costa Rican countenance -> maintains a bitter-molasses rail 'til the finish -> gripping astringency + caustic vanilla orchid bean
Quality 15.1 / 20
Opening third to first-half present real invention & guile. Alas, it fails to hold that.
Where many Dark chocolate bars contain notes of molasses, such as Duffy's molasses jar-in-a-bar, this one practically encapsulates the stepwise production of it.
To produce molasses requires multiple reductions. It starts by boiling sugar cane juice, to concentrate & crystallize the compounds. The result of the initial boiling, called First Syrup aka Cane Syrup, measures the highest sugar content in the process. A 2nd boiling extracts more sugar & possesses slight bitterness. The 3rd & final boil yields blackstrap molasses in which the majority of sucrose from the original juice has been boiled off, leaving behind trace vitamins & significant minerals.
Forget owning a sugar plantation, just buy this bar instead. It's quicker & cheaper.
INGREDIENTS: cocoa mass, sugar, cocoa butter, vanilla
Reviewed October 9, 2014
Where many Dark chocolate bars contain notes of molasses, such as Duffy's molasses jar-in-a-bar, this one practically encapsulates the stepwise production of it.
To produce molasses requires multiple reductions. It starts by boiling sugar cane juice, to concentrate & crystallize the compounds. The result of the initial boiling, called First Syrup aka Cane Syrup, measures the highest sugar content in the process. A 2nd boiling extracts more sugar & possesses slight bitterness. The 3rd & final boil yields blackstrap molasses in which the majority of sucrose from the original juice has been boiled off, leaving behind trace vitamins & significant minerals.
Forget owning a sugar plantation, just buy this bar instead. It's quicker & cheaper.
INGREDIENTS: cocoa mass, sugar, cocoa butter, vanilla
Reviewed October 9, 2014