Dark; Milk; & White Chocolate Bars
by Ah CacaoImpact
The resort course... as given by the Ah Café in Playa del Carmen, Quintana Roo Yucatán Mexico... with a flavor to match its location: somewhere between the Blue Parrot pub on the beach & the sand bar to its south; opposite Devil’s Throat off the coast a ways directly to the east... part of the Punta Sur coral reef near Cozumel.
Devil's Throat starts at approximately 80 feet (24 m) depth & then plunges at another 50 feet or so into a narrow, almost vertical tunnel thru the reef structure. A sweet little slipstream for free-divers (no oxygen tank makes for light, compact navigation). Along the way, the Throat features an alcove bulge of sorts -- an underwater cave called El Catedral (Cathedral) because of a cruciform sponge formation in its ceiling where, with a shaft of sunlight beaming from one of the tunnels, strikes a cross-pattern from behind as if deliberately illuminated by a halo. Probably where the Mayan Diving God (upper left) from nearby Tulu’um would stay for a weekend retreat.
Unfortunately, Hurricane Emily inflicted damage in 2005, & the cross was lost.
These bars bear the sorrow but not without hope altogether as Mexico rummages thru the lost & found of its current landscape to recover a once noble chocolate heritage.
A Chocolate Trifecta –- 3 reviews in 1. The overall rating & metrics (upper right) reflect a composite average of each bar's individual measures. Please note that Blanco was originally reviewed in 2011 & the other two in 2015.
Devil's Throat starts at approximately 80 feet (24 m) depth & then plunges at another 50 feet or so into a narrow, almost vertical tunnel thru the reef structure. A sweet little slipstream for free-divers (no oxygen tank makes for light, compact navigation). Along the way, the Throat features an alcove bulge of sorts -- an underwater cave called El Catedral (Cathedral) because of a cruciform sponge formation in its ceiling where, with a shaft of sunlight beaming from one of the tunnels, strikes a cross-pattern from behind as if deliberately illuminated by a halo. Probably where the Mayan Diving God (upper left) from nearby Tulu’um would stay for a weekend retreat.
Unfortunately, Hurricane Emily inflicted damage in 2005, & the cross was lost.
These bars bear the sorrow but not without hope altogether as Mexico rummages thru the lost & found of its current landscape to recover a once noble chocolate heritage.
Appearance 3.8 / 5
Color: |
72%: mud Chocolate con Leche: pale Yucatán pink Blanco: jarring bone white |
Surface: |
72%: tatterdemalions Chocolate con Leche: flaking & scaling like dandruff & psoriasis Blanco: nice Mayan glyph on the molding |
Temper: |
72%: sullen Chocolate con Leche: forlorn Blanco: polished marble |
Snap: |
72%: experiential Chocolate con Leche: gentle giant Blanco: stone works |
Aroma 7.3 / 10
72%
leather tannery in coconut shells
Chocolate con Leche
return (been awhile) of MC VOG (Milk-Choc Vanilla Oak Giant) poking around thru grandma's pantry filled with granny's panties
Blanco
Indian candy corn, chalk, casein, & coconut soap
leather tannery in coconut shells
Chocolate con Leche
return (been awhile) of MC VOG (Milk-Choc Vanilla Oak Giant) poking around thru grandma's pantry filled with granny's panties
Blanco
Indian candy corn, chalk, casein, & coconut soap
Mouthfeel 10.3 / 15
Texture: |
72%: granular Chocolate con Leche: powder silkens into whole milk flow Blanco: contradiction in terms: a dry White... tongue-gouging dry |
Melt: |
72%: quick Chocolate con Leche: among the fastest MCs ever Blanco: fractious & torturously slow |
Flavor 36.7 / 50
72%
follows the Aroma on a buttered track lined in vanilla -> cherry stemwinder
Chocolate con Leche
Milk Duds® / Tootsie Roll® -> caustic metal (bad milk proteins) -> sweet Indian corn candy -> coconut -> vanilla chaser
Blanco
limestone & porcelain ‘til the casein spackles in -> talc & chalk & putty... for days (so persistent even sugar fails to break thru; ditto added vanilla) -> lemon-drop stucco congealed in catacombed-honey -> finishes off baking soda
follows the Aroma on a buttered track lined in vanilla -> cherry stemwinder
Chocolate con Leche
Milk Duds® / Tootsie Roll® -> caustic metal (bad milk proteins) -> sweet Indian corn candy -> coconut -> vanilla chaser
Blanco
limestone & porcelain ‘til the casein spackles in -> talc & chalk & putty... for days (so persistent even sugar fails to break thru; ditto added vanilla) -> lemon-drop stucco congealed in catacombed-honey -> finishes off baking soda
Quality 13.2 / 20
72%
Better than anticipated. Acceptable in fact. Straightforward, unidimensional pop-chocolate for kids -- both young & old. Plus Texture vibes off authentic "Mayaland" heritage.
INGREDIENTS: cacao (probably with added cocoa butter), sugar, vanilla, lecithin
Chocolate con Leche
A second winsome treat; easily overcomes that misstep in the middle thanks to copious sugar, vanilla & a 36% cacáo-content plank. An upgrade in dairy quality might jump this into all-world MC status.
INGREDIENTS: cacao (probably with added cocoa butter), sugar, milk powder, vanilla, lecithin
Blanco
Abysmal. A compound fracture that sinks to the depths of Vosges’ putrid d’Oliva. Quite an achievement.
Harshly deodorized by alkalis & heavily cauterized with milk proteins – a totally unnecessary treatment for the White Chocolate category & for such a delicate cultivar if Ah Cacao truly derives this from locally-sourced Criollo-type trees. Tantamount in this particular bar to stripping all the gold out from a jewel piece only to leave worthless residuals in the alloy behind.
As detailed in the C-spot™ Atlas, White Choc provides a window onto a chocolate maker’s soul. In this bar, it’s dimly lit.
INGREDIENTS: cocoa mass, sugar, cacáo butter
Reviewed (White Chocolate) April 2011
Reviewed (Dark & Milk Chocolates) 2015
Better than anticipated. Acceptable in fact. Straightforward, unidimensional pop-chocolate for kids -- both young & old. Plus Texture vibes off authentic "Mayaland" heritage.
INGREDIENTS: cacao (probably with added cocoa butter), sugar, vanilla, lecithin
Chocolate con Leche
A second winsome treat; easily overcomes that misstep in the middle thanks to copious sugar, vanilla & a 36% cacáo-content plank. An upgrade in dairy quality might jump this into all-world MC status.
INGREDIENTS: cacao (probably with added cocoa butter), sugar, milk powder, vanilla, lecithin
Blanco
Abysmal. A compound fracture that sinks to the depths of Vosges’ putrid d’Oliva. Quite an achievement.
Harshly deodorized by alkalis & heavily cauterized with milk proteins – a totally unnecessary treatment for the White Chocolate category & for such a delicate cultivar if Ah Cacao truly derives this from locally-sourced Criollo-type trees. Tantamount in this particular bar to stripping all the gold out from a jewel piece only to leave worthless residuals in the alloy behind.
As detailed in the C-spot™ Atlas, White Choc provides a window onto a chocolate maker’s soul. In this bar, it’s dimly lit.
INGREDIENTS: cocoa mass, sugar, cacáo butter
Reviewed (White Chocolate) April 2011
Reviewed (Dark & Milk Chocolates) 2015