Impact
That hilariously drunk tart wetting her panties.
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep. - Scott Adams (Dilbert)
Zotter’s craft usually rises to the level of art. He’ll make right.
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep. - Scott Adams (Dilbert)
Zotter’s craft usually rises to the level of art. He’ll make right.
Appearance 4.8 / 5
| Color: | raspberry smoothie, flush enough for lipstick or Playdoh™ |
| Surface: | wavy |
| Temper: | recessed terra cotta |
| Snap: | incredible snarl for a White |
Aroma 6.4 / 10
dried raspberries set against casein protein & clay
Mouthfeel 11.6 / 15
| Texture: | fractious break lines at beginning evolve into a slimy albumen finish |
| Melt: | processional |
Flavor 32.7 / 50
lunges out a raspberry reduction... a classical sweet-tart whose acidity mounts thru the melt, cocoa butter carrying it forward -> rest of Aroma follows suit (clay & casein) -> berries ‘n egg white ending
Quality 14.1 / 20
Unidirectional & uni-dimensional; Rainbow Skittles™, if the rainbow sported only one color.
A fruit-bar rather than a chocolate bar. White Chocolate so null & void of cacáo per se. As such, any comparisons to, say, Chocolove’s lone success – the 55% Dark Raspberry – are ‘fruitile’, merely gauging the influence of cocoa butter solids on raspberries from ‘none’ to ‘some’.
Instead of Zotter’s usual proportion of whole milk powder, he skims it (both the fat & the overall percentage), then further increases fruit-acids by adding lemon powder to an already bright berry. Conched briefly, at 4 hours, preserves a beautiful color but also fails to fully integrate components. Ditto the light roast on a compound that calls for needed support.
ING: raw cane sugar, cocoa butter, skimmed milk powder, dried raspberries (13%), vanilla, salt, lemon powder, lecithin
Reviewed Autumn 2010
A fruit-bar rather than a chocolate bar. White Chocolate so null & void of cacáo per se. As such, any comparisons to, say, Chocolove’s lone success – the 55% Dark Raspberry – are ‘fruitile’, merely gauging the influence of cocoa butter solids on raspberries from ‘none’ to ‘some’.
Instead of Zotter’s usual proportion of whole milk powder, he skims it (both the fat & the overall percentage), then further increases fruit-acids by adding lemon powder to an already bright berry. Conched briefly, at 4 hours, preserves a beautiful color but also fails to fully integrate components. Ditto the light roast on a compound that calls for needed support.
ING: raw cane sugar, cocoa butter, skimmed milk powder, dried raspberries (13%), vanilla, salt, lemon powder, lecithin
Reviewed Autumn 2010