Color:	true Milk Chocolate brown
Surface:	immaculate save for a single pinhole - the mole on Cindy Crawford’s face
Temper:	slightly oily
Snap:	quiet

from Kuapa in Ghana to Zabar’s on Broadway: coffee grinds next to the cheese, butter, & flour in the deli section

Texture:	gummy
Melt:	paced more evenly than a metronome

well-roasted coffee works it way thru a milky wax trap -> goes squirrelly then hollow in the mid-palate -> comes out the back coffee caramel -> cocoa latte -> mocha toffee ice-cream

Hyper Swiss processing (70+ hour conche) rapidly slips the gum-shoe of a false-start (partially attributed to no lecithin) for ultimately smooth texture & taste. Amplitude feels a little constricted overall, even choked, specifically the CQ (Chocolate Quotient), thanks to a bevy of rich fats, which makes the actual cacáo-content measured in cocoa mass closer to 15% (the exact opposite of Bernachon’s approach) but aids in soothing coffee grinds & carrying a subtle undertow, especially hazelnuts whose impact is far greater than their material weight, influencing & creating depth & savor the deeper this bar travels thru its progression. ING: sugar (Costa Rica), cacáo butter (Bolivia), whole milk pwdr, cocoa mass (Ghana), coffee, hazelnuts, skimmed milk pwdr, milk fat, vanilla cocoa