Impact
When Robin Williams appears on Letterman, Dave just shuts up. Or when Coltrane blows Bye Ya, Monk lets him go cuz it's easier to catch him that way.
Do likewise putting this into the bar-hole (re: mouth) or it’ll be missed in the time it takes to lick the lips.
Do likewise putting this into the bar-hole (re: mouth) or it’ll be missed in the time it takes to lick the lips.
Appearance 3.8 / 5
| Color: | hazelnut bronze |
| Surface: | impressionable – ready to yield at the slightest touch |
| Temper: | oddly heavy weighted |
| Snap: | crinkles off; crumbling edge |
Aroma 8.7 / 10
5-tiered filberts: massage oil, rich butter, thick meal, tough skins & pointed branches shade over cocoa woods
Mouthfeel 12.4 / 15
| Texture: | butter (slightly fraggled by nut bits) |
| Melt: | instant meltaway |
Flavor 47.7 / 50
soft florescence on nut-inflected chocolate -> deepens to hazelnuts backed in a floral spread (Ipomoea alba – aka moonflower or moon vine because its fragrant petals open from evening ‘til sunrise)
Quality 18.9 / 20
Well-studied. As Zotter understands, cocoa reached its fame, that celeb status, because it just has an incredible amount of flavor from hundreds of compounds. Many possess a 'nutty' character. So naturally, cocoa & nuts go well together as chocolate 'n flowers.
Phenomenal transparency to this bar; the components self-segregate yet beautifully integrate then in an act of cohesive magic.
The only drawback: length, so fast it’s gone before the lips lock it closed.
Zotter’s customized sugar mix (including brown sugar) meshes deftly with a Nicaraguan cacáo of inherent spice-chemistry, compounded by the addition of vanilla. The total combine, in conjunction with filberts, lays out those flowers by the end in a Textural thrill as handcrafted hazelnut praline with chocolate run counter to deposited hazelnut pieces - roasted by their lonesome until slightly caramelized to reinforce the floral imprint.
Never really a sluggish “gianduja” moment; just another singular Zotter creation.
Zotter acquires a new title to go along with his many other endeavors: chemical forest-florist.
ING: raw cane sugar, hazelnuts (25%), cacáo butter, cocoa mass, whole & skim milk pwdr, whole cane sugar, vanilla, salt
Reviewed January 2011
Phenomenal transparency to this bar; the components self-segregate yet beautifully integrate then in an act of cohesive magic.
The only drawback: length, so fast it’s gone before the lips lock it closed.
Zotter’s customized sugar mix (including brown sugar) meshes deftly with a Nicaraguan cacáo of inherent spice-chemistry, compounded by the addition of vanilla. The total combine, in conjunction with filberts, lays out those flowers by the end in a Textural thrill as handcrafted hazelnut praline with chocolate run counter to deposited hazelnut pieces - roasted by their lonesome until slightly caramelized to reinforce the floral imprint.
Never really a sluggish “gianduja” moment; just another singular Zotter creation.
Zotter acquires a new title to go along with his many other endeavors: chemical forest-florist.
ING: raw cane sugar, hazelnuts (25%), cacáo butter, cocoa mass, whole & skim milk pwdr, whole cane sugar, vanilla, salt
Reviewed January 2011