Color:	naturally warm umber
Surface:	2-faced: clear front; hidden underside all blemished & intentionally ragged from sugar crystals
Temper:	absorbent sheen
Snap:	rotted... but beautifully porous red ‘n brown edge (late stage add’n of unmelted & unmixed sugar) appears as fondant-filling ravaged by termites

same as its Naturale brother (i.e., fairly raw, flat, & undeveloped) save for malted vanilla & unforeseen banana

Texture:	loud crystal micro-crunch
Melt:	another lippo (lecithin in the couverture?)

malted vanilla on the nose takes right it in the mouth -> hyper sweet-tooth -> strawberry evasion -> black pepper lightly suffused -> browned sugar nukes baseline-cocoa w/ raw-like powder backset; red banana reverb the aft-quake

Like their compatriot Gianluca Franzoni, aka Mack Domori, Elvira understands that vanilla is an additive just as, say, nuts or raisins or the taboo of the “Don’t-Mess-with-My-Chocolate” children – vegetable oil. This bar in a showdown against Naturale (identical composition except for the vanilla here) presents a dark exposé on the effect that that spice has: dimming the highlights, nearly effacing any residual acids that sugar crystals overly convert (& perhaps crush), pulling the profile down into heavier / flatter terrain, lying almost inanimate at absolute zero except replete with pepper spray (possibly therefore a Mexican vanilla) + sugar to keep it on life-support means thermal energy &, oddly enough, longevity (vanilla will do that just as the dying never want to expire).

ING: cocoa mass, sugar, vanilla