Color:	dark brown / pumpkin tint
Surface:	porcelain smooth
Temper:	soft matte shimmer
Snap:	soft taut tone; clean edge

mildly punctuating; Richart’s signature caramel-choc surrounded in yam + lead pencil shavings & paper wood cuts, leather, rubber, & petrol (mechanical drying)

Texture:	light framework
Melt:	hydro

beautifully serene bahri dates & royal black mulberries interscoping chocolate for days -> momentarily interrupted by ash flint on taro chip -> cocoa -> cardamom -> wetland bogs (grass, moss, fertilizer) -> brazil nut -> leaves traces of smoked oak

Good make. Richart back on its game. Its roasting preferences - generally a bottom segment of the high-end - match the origin’s own smoked-flavors (generated thru mechanically-fired/ forced-drying techniques, though more closed & cleaner than in past years) to call up those brown fruits & robusto caramelized tones (also attributable in part to added sugar), all within a rather confined spectrum. The metrics & parameters well-measured to keep pulling flavor inward toward greater chocolate density within a contrastive light texture, while mercifully staying clear of the swamp that the aroma portends.

Source cacáo whose behavioral action in this bar re-affirms PNG’s status as a scion of some Criollo remnants. A Marker.