Color:	Darth brown
Surface:	heavy cylinder mold the size of a nuclear uranium fuel rod
Temper:	choc liqueur poured into the mold & sets from the outside-in, resulting in uneven tempering, color & striations
Snap:	surprisingly pliable given its size & shape

classic Caribe: caramelized nuts roasted over Willie’s open fire of smoked hard woods & major tobacco -> strong cocoa fumes -> less conventional... citrus zest (lime) -> blooms into a wildly obvious reishi mushroom

Texture:	bubble gum
Melt:	never-melt™

mushroom-coffee (better than it sounds) -> shifts more toward the ‘srooms & a forested cloak aided by cocoa butter -> late-breaking citrus apparition + almond

Not since Domori has any barsmith released a 100% unsweetened Caribe.

This may feel unpolished next to other canonic 100s (Pralus’ or Zotter’s from differing origins). It leaves Caribe’s natural state more intact though by no means unchecked. Which equates to nowhere near the ferocity of the Domori whose low-impact processing kept that on the ‘wild’ side.

To bridle it some, Willie apportions copious butter content & achieves pretty flatline flavor. A dark roast finishes it off. But noticeable outcroppings occur for a very tolerable (especially with respect to bitterness) & even accessible 100.

Caribe’s good genes then do all the rest.

A structurally solid bar.

ING: cocoa mass, cocoa butter

Reviewed July 13, 2011