Color:	pink-cinnamon brown
Surface:	striking wrapper surpassed only by the supermodel inside; even the whirling looks designer-swirling striking wrapper surpassed only by the supermodel inside
Temper:	paparazzi flashbulbs
Snap:	can do no wrong: loud ‘n proud

spring-loaded monster boxed in butter: curdled berries ‘n cream, dried banana malt, musty maple wood, & vegetal stalk shot thru chocolate ginch; what is this?

Texture:	starts slow & dry, unforgiving grain...
Melt:	... collapses - swells big & fat w/ butter roll-off; evacuates astringent

bitter evil -> maple tree w/out syrup, just twigs & leaves -> moonshine stump juice -> blueberry / banana waiting for release but locked up inside the goop -> passing vine of red wine -> small butter ‘n bread moment -> roars back to where it began – to the barking bitter end

A blend of beans from the unheralded western reaches of Venezuela. Poorly cultivated crop (is that the 'organic' of it) with uneven fermentation symptomatic of Ecuadorian cacáo. Generally falls flat on its trunk into a vat of fat despite a CBS of ~ 5: 5: 1 & feels unawakened, partially dead.

That said, this has improved over the years. Theo, however, still overly compliments the batch, thinking it can stand well on its own, at a low sugar percentage free of the typical vanilla additive, which ironically only complicates matters.

ING: cocoa beans, sugar, cacáo butter