Color:	blanched-biege tickled pink
Surface:	very clean except for Salgado’s trademark airs holes
Temper:	buffed
Snap:	cheese; striated edge w/ more pinholes

dessicated: evaporated milk & unexpected tobacco over tannery hide -> off-cheese funk mellows to a smoked Gouda condom

Texture:	dense Wax Factor™
Melt:	insanely long & slow pyroclastic flow

tight spiral caramel -> smoked gouda disappears into the loam of forest floor mushrooms -> lays out the fat (dairy & cacáo)... returns viscous mulberry-caramel -> game over on salted-almond (major savory) carried off on cocoa-fromage (huge L-glutamate hitting those T1R1-T1R3 protein receptors responsible for umami sensations)

Steadfast... rock steady really... massive fat (whole milk & cacáo butter the lead ingredients next to sugar will do that) with only minor bumps along the contour of this structural brick-house. Clearly some lipolysis action in the milk but the interplay with this Bolivian cacáo takes it away from the barnyard into deeper, richer forested folds. As usual, Salgado ignites the roaster oven hot & heavy - not a wild-fire but a controlled smoke – further burnishing its credentials as a Milk Chocolate monster (see this bar’s bigger brother Dark-Milk or the Milk Emeraldas).

ING: sugar, powdered milk, cacáo butter, cocoa mass, lecithin

Reviewed 7/09/09