Color:	titian & a touch of pink grapefruit
Surface:	other than minor backside pinholes, nice work
Temper:	semi-gloss
Snap:	punches sharp; sanded granite edge w/ inside air pockets

high & low / soft & hard: huge timber (smoked pine, cedar, & cypress) enveloped by the flower of flowers - ylang-ylang; the 2 tied together w/ leather in a golden roast

Texture:	visual inspection along the Snap break-wall foretells the story: powdery & granular; on the plus side, no waxy side-effects
Melt:	uneven distribution

steps right into a vineyard of rapid vertical growth seeking chocolate support & length -> gently sweetened cranberry -> soft tang red berry cocktail (raspberry & schisandra added to cranberry w/ light tart from that pink grapefruit in the color pigment) -> stirs brief white-flower litchi/gin moment, before recombining into femme red date (jujube) laid on recessed chocolate (though never too far back) -> the aromatics’ woods take to the ending -> drifts off chocolate ylang

A developing coincidence in micro-batch American craft chocolate: Patric & Amano going for the ghost of Amedei. Quite feminine, coy on the brink of timid; missing those subliminal limits of Amedei’s Madagascar. Instead, balanced in clear favor of berries, makes caressable & tender while forefronting more crystal clarity, though at the expense of body / tannins (possible by-product of gutting the bean’s germ stems, among other pre-finements). A super clean batch highlighting precise midpoint ferment & roast, offset by relatively short, slow conche with minimal shear (partially explains thin feel, lacking body of other Sambiranos, notably Guittard’s Ambanja; the other reason, of course, no butter added back into mix - this bar being just bean & sugar cane).

Nonetheless, perhaps the most auspicious debut of the decade.