Color:	about right for a 67%... medium buff & a bit opaque
Surface:	Escuza’s motherboard mold welted & pelted on the backside w/ salt crystals
Temper:	lackluster polish
Snap:	hollow w/ a little echo thnx to some micro-pinholes along the edge

duplicates its base blend (Escazu’s C.O.G. 74) w/ even more reserve... vanilla slightly less prominent, salt emphasizing cigars & peanuts plus add’l warm leather -> the pitomba from the parent bar comes thru the greater sugar-filter here more as a golden raisin

Texture:	sand trap
Melt:	surprisingly prolonged

bullrushes salted caramel -> cocoa powder -> golden raisin tries to peep thru, blocked by that sea of sodium -> forms peanuts glazed in sugar -> shores up vanilla-board but too many salt tics -> backs out seaweed

Indelicate & unbalanced formulation; way overdressed - sends so much at you.

Hi-sugar but also hi-salt content, lowering the ceiling on inherently fragile cacáo strains (particularly Ocumare and Matina, neither of which have much margin for error).

Salt can accent &, if too much, can cancel a lot of flavor. And when it rains... well, this scours as much as pours, rubbing out those spice-notes from Escazu’s unsalted blend.

Vanilla then becomes the velcro that keeps it together for a hi-brow faux-Snickers™.

ING: cocoa mass, sugar, cacáo butter, vanilla, sea salt

Reviewed Autumn 2009