Color:	dark scarlet brown
Surface:	clean bi-level mold imprinted w/ cacáo petals; dried cranberries perforate the back
Temper:	polished semisweet quality
Snap:	purse snap; solid edge

box-cutter sharp orange mandarin slicing thru sweetened cranberry; cacáo a bystander

Texture:	gum; powder
Melt:	fits 'n starts

zing-zang orange all over it -> cranberry compounds citrus for an acid bomb -> citric exciter invaginates chocolate to a pound cake -> treacle & molasses -> fig reduction -> port sherry

Delivers innocence then hi-luxe maturity in a hurry. Combo of crisp with weight; structurally sound as fruit acids nicely surround the tannins putting charisma & outstanding complimentary principles on display. They arrive on the senses incomparably fresh, as if each component tailored to individual taste-buds before pairings galvanize, attenuated by a bean selection with enough girth to withstand the opening citric point load & enough stamina to outlast it (rare scale for a Milk Choc). So by the finish all elements serve each other into that crowning port sherry, complete with persistent vapors.

The gestalt: sherry-soaked fruit-cake.

ING: cacáo butter, whole milk powder, sugar, cocoa mass, soy lecithin, dried cranberry, mandarin oil, lemon oil, salt

Reviewed Winter 2009-10