Impact
Accra Lait... where Aqua Velva™ meets Oil of Olay™... Swiss mountain milk & African sun-cocoa
Appearance 4.3 / 5
| Color: | buff |
| Surface: | finely sanded |
| Temper: | semi-gloss |
| Snap: | lyrical... just wants to break; airholes galore |
Aroma 7.8 / 10
simple & sweet cocoa dust falling into a vanilla milk shake -> breathes out lanolin & amber musk
Mouthfeel 14.1 / 15
| Texture: | emollient-grade body slam |
| Melt: | big & round |
Flavor 40.4 / 50
classic Cadbury's™ / Hershey’s™ Milk Choc, well-felt baseline cocoa just girdled into lots of milk fat + oil of Olay™ -> vanilla rising, chewing thru the sugar -> offset peanut action -> warm air-gun at the end blows labdanum-caramel -> covers up lanolin
Quality 15.2 / 20
Solid, standard rendition. Odd that Felchlin, the premiere Swiss barsmith operating in the land that invented the Milk Chocolate bar, produces very servicable but never phenomenal ones.
At 42%, this slots between the company’s 38% Criolait and 49% Creole, & in some ways shows the greatest amount of base cocoa flavor of the 3. A decision compelled perhaps by being a couverture or cooking chocolate (the increased butter really evident in the Texture, making cocoa presence all the more impressive, seemingly endowed with freakish ability thanks to its Afro-origins) while the other 2 are straight eating bars.
Vanilla-heavy & sugared-sweet which, along with the suckling Mouthfeel, means ‘crowd-pleaser’.
Reviewed Spring 2010
At 42%, this slots between the company’s 38% Criolait and 49% Creole, & in some ways shows the greatest amount of base cocoa flavor of the 3. A decision compelled perhaps by being a couverture or cooking chocolate (the increased butter really evident in the Texture, making cocoa presence all the more impressive, seemingly endowed with freakish ability thanks to its Afro-origins) while the other 2 are straight eating bars.
Vanilla-heavy & sugared-sweet which, along with the suckling Mouthfeel, means ‘crowd-pleaser’.
Reviewed Spring 2010