Color:	dried mud brown; blushed in orange
Surface:	flakes, dust, chips, scratches
Temper:	absorbent opaque sheen (big butter content)
Snap:	sharp for 56% w/ sound edge wall integrity (attributable in part to thick mold)

kick-ball BMX-style: high-bouncing rubber all over it like Goodyear™ on tires -> latex -> vinyl -> petroleum by-products -> coffee grounds... obvious side-of-the-road drying then pulled in when the rains came to be mechanically propane-dried

Texture:	powder fortress
Melt:	soft butter eventually rolls on nicely (lone redeeming feature)

dusty baseline cocoa -> glimpses latent red cajú fruit -> instantly devolves to squash & then the bomb bay doors open over fields of rubber -> asphalt -> metal propane tank -> burning diesel -> chocolate struggles in vain to escape the fumes -> sugar the fire dept dousing the flames -> brazil nut brownie suicide -> expires over smoldering coffee grounds

Leaves one speechless for all the wrong reasons. Everything that could possibly go bad does. Comparing this to another chocolate from Pará Brazil - Tomé-Açu – would be offensive to that bar’s maker (Scharffen Berger). A step backward for Brazilian cacáo. So horrific it must be infected with Black Pod Disease & deserves to be labeled ”Forestero”, an abandoned term that insults cacáo sourced originally from the Amazon. Add poor post-harvest (an especially brutal drying), then over-roasted & under-conched... the list can grow & grow but best to drop it altogether & just walk away from the scene of the diease because there’s absolute zero glory in this gory carnage. 2 points in this category for the cacáo butter.

ING: sugar, cocoa mass, cacáo butter, lecithin; CBS (Cocoa-Butter-Sugar ratio) ~ 2:4:5