Impact
Appearance 4.1 / 5
| Color: | rose brown |
| Surface: | bumpy |
| Temper: | flat finish |
| Snap: | muted |
Aroma 8 / 10
heavy caramel -> sodium -> faint leather
Mouthfeel 10.9 / 15
| Texture: | globular construction site |
| Melt: | slow |
Flavor 38.3 / 50
as advertised: milk caramel -> salt wash -> unglamorously dark, bulk-bean ride-out
Quality 15.8 / 20
Caramel generated by cooking the whole sugar until caramelized & then conching the chocolate liqueur with it (very difficult & expensive given that Coppeneur's conching machine often broke down after this process).
If only salt alone might've fixed it as it almost does this bar... in minimizing the bitter scorching of these cacao beans.
Himalayan salt is less briney, more brackish, than the mined variety which, given Coppeneur’s usual heavy-hand in the early stages of product development, spared this from punking the mouth & scouring it.
Reviewed November 2007
If only salt alone might've fixed it as it almost does this bar... in minimizing the bitter scorching of these cacao beans.
Himalayan salt is less briney, more brackish, than the mined variety which, given Coppeneur’s usual heavy-hand in the early stages of product development, spared this from punking the mouth & scouring it.
Reviewed November 2007