Color:	deep magenta
Surface:	unblemished save for spider veins on the back
Temper:	soft gloss
Snap:	lilts up; slightly coarse & porous on the break

closed furniture warehouse: leather, wood, vinyl, wax then finished w/ a copal varnish -> opens slightly on a grain of cinnamon -> mildly smoked coconut shells

Texture:	dry, mimicking the Flavor
Melt:	evenly disintegrates to stringent end

dried cocoa mix runs the entire length -> embedded apple tucked under -> sugar apple -> sweet sop -> white sapote... all rising fruits of custard dimension -> fig + vanilla forms a confluence w/ chocolate -> plaintain butter compote -> pings away copal-cocoa -> dirt landing

Classic “Panama-Dutch” cocoa quality. Theo really comes true with its approach, all parameters level to the varietal & its origin to maximize an otherwise unspectacular if winky bean, & get the most out of its potential; a sub-specialty of this company – optimizing humble breeds – as it did with Ivory Coast. Sweet balance too, reflecting off the CBS (Cocoa Mass/Butter/Sugar ratio): 7::8::6.

Doubtful anyone can ask for more as this bar. Various subtle & unsubtle ways from unwavering in its constant cocoa throughout those thin-tissues of fruit accents... pretty much covers the spectrum currently in Panama. Even the conche for the Texture is type-appropriate: any further handling would be too aggressive & just strip the genes down to fold the flavor flags (half-mast as they are).

ING: cocoa mass, sugar, cacáo butter, vanilla

Reviewed 8/09/09