Eclat
by Salgado
Impact
So many contrasts: crunching chocolate & sueded milk... cacáo nibs & dairy cows that turn tongues into crush pads; soft Ecuadorian Esmeraldas & tough Salgado from Argentina do a dance on the taste-buds, a tango whose strangeness is powerfully intimate precisely because it's temporary.
Appearance 4.4 / 5
| Color: | pinken biege |
| Surface: | scattered airholes & Nibs barely cracking the surface |
| Temper: | light gloss |
| Snap: | soft as cheese; coarse / porous edge |
Aroma 8.3 / 10
simply put: cream & cocoa -> recessed baby banana -> smoked-gouda & leather
Mouthfeel 12.6 / 15
| Texture: | powdered nano-crunch |
| Melt: | exfoliates |
Flavor 45 / 50
rolls out subtle nuts (macadamia, almond, cashew & pecan) -> multi-creams (butter cream, milk cream, cocoa cream) -> spice depths (cardamom / vanilla) -> rare silica -> burnt sugar toffee -> soft peanut brittle for a snatch of Baby Snickers™
Quality 17.8 / 20
Re-confirms that Esmeraldas is a natural with Milk Chocolate, teeming with its own lactic acid; in league with Java’s reputation for the same pairing – if for different reasons (that for contrast; this to compliment).
Nibs & dairy here rob some cacáo baby fat found in the regular Milk Choc version of this varietal, stealing from that crib nuanced complexity.
Instead, this delivers more direct straight-ahead flavor (save for that crystal silica moment), consequently more easily replicated from bar-to-bar / batch-to-batch with a Texture well-suited for the profile.
ING: sugar, cocoa mass, milk powder, cacáo butter, soya lecithin
Reviewed Summer 2009
Nibs & dairy here rob some cacáo baby fat found in the regular Milk Choc version of this varietal, stealing from that crib nuanced complexity.
Instead, this delivers more direct straight-ahead flavor (save for that crystal silica moment), consequently more easily replicated from bar-to-bar / batch-to-batch with a Texture well-suited for the profile.
ING: sugar, cocoa mass, milk powder, cacáo butter, soya lecithin
Reviewed Summer 2009