Color:	magenta tucked w/in a brown hide
Surface:	gentle brush plate
Temper:	semi-sheer on the eclipsed side
Snap:	frail & damp sounding; micro-cyrstallized edge w/ airpockets

strafing acids (golden goose-berry & caza) over strapping chocolate slab thanks to bacon strips (forced-dried?) w/ ground pepper -> natural rubber latex (nicely relaxed) provides added bounce -> smokes out tobacco leaf

Texture:	soft but copious butter (gleaned from the Snap) provides length; some astringency
Melt:	patient

spice attack (esp nutmeg) -> goes pitanga cherry-red for brief moment from Tahitian vanilla used in this bar -> copal & rubber cross-fertilizes herbal/metal undergirding (ala caja umbu) -> juicy feijoa (incl mint-infused butter [very cooling]) -> chocolate custard & siding of jaca (from the jackfruit tree) + abiu -> more feijoa disguised as pineapple & lime -> wooden chocolate ending (mahogany)

Marcolini taking some chances with potentially raucous polyphenols in disarray. Butter quells an otherwise acidic insurrection from a lively ferment, though pulls up short of all-out suppression, to compensate for an otherwise rather leisurely method of control (mid-point roast & conche) that leaves this bean in a near-native state with only minor foundational chocolate flavor but some raw juiciness. The whole effect comes slightly muted, certainly dampened compared to Salgado’s Bahia... as ‘may the force be without you’.

ING: cocoa mass, sugar, cacáo butter, soy lecithin, vanilla