Impact
Not a shivering brain-freeze but an instant heart-attack from a melting ice-cream cone sweetened by bees right inside the honeycomb.
Appearance 3.8 / 5
| Color: | sallow tan |
| Surface: | soft plate |
| Temper: | semi-flat |
| Snap: | snubbed - needs a sonor to detect; airholes inside |
Aroma 8.1 / 10
aromatically rich: honey, cream, orchid blossoms, & hibiscus flowers; impressive for milk
Mouthfeel 12.4 / 15
| Texture: | Madame Tussauds in Vegas - what goes in the mouth / stays in the mouth; slight sugar / milk powder grit |
| Melt: | word to your mother: craxy lazy neckline plunge to a playground of bouncing silicon bosoms |
Flavor 41.7 / 50
super fine milk -> vanilla ice-cream -> roasted cocoas in the recesses -> subtle caramel -> honeycomb -> bee spit -> sweetened butter / white chocolate mouse -> tiny floral raspberry catkin
Quality 17.9 / 20
Deft confection. Culinary media outside mere Milk Chocolate. Super clean milk-cream, the main theme. Almost a 'white' chocolate (next to sugar, the primary ingredient is huge cacáo butter), infused with vanilla & well-roasted cocoa thrown in whose influential presence is felt more than tasted, oddly generating faint SdL enharmonics sadly missing in Felchlin's Semi-Dark 65% Clasificado. An exhibition on why the Swiss remain masters of Milk Chocolate - their own tradition which they started. Comparing this to its big brother - Creole (a 49% Dark-Milk) - also provides a good demo on the effects of milk-to-cocoa ratios.