Color:	muddy brown
Surface:	animated: flakes, pinholes, squiggle lines
Temper:	murky
Snap:	right on click-clack

remarkably self-same as its 100% unsweetened parent & perhaps more so (less caramel / citrus; more wood / mushroom) until a slice of ripe mango rears its golden head

Texture:	flaccid powder shack
Melt:	slow dissolve that self-corrects rather than collapses... goes on to spherical roundness

chocolate-mango tease it out amidst the ramshackle Texture -> disintegrates into coffee & mushroom -> butter miraculously comes true to sit the Texture back up some for Caribe caramel -> nuts (almond, brazil & roasted cashew) create toffee -> cocoa-nuts

Full-on sensory experience.

Disjointed start. Texture & Flavor work against each other, interfering with early fruiting. Opposing technique -- staunch roast, light refining -- verge on pulling the bar apart. Then whole butter (yea, straight from the larder... Willie, it almost seems, forgot to drop it in the conche to coat the particles) comes to the rescue & the end progression resolves exceedingly well.

On-point Caribe flavor – deep-rooted cocoa with a fruit tilt & warm Venezuelan nuts.

ING: cocoa mass, cocoa butter, raw Cuban cane sugar

Reviewed July 13, 2011