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Info Details
Country USA   
Type Flavored   (Almonds; 72% cacáo content)
Strain Blend   
Source Dominican Republic   (Nagua; Coralina Estate)
Flavor Spices & Herbs   
Style Rustic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
A day-at-the-beach as envisioned by Prieto... coasting along the (card)boardwalk

Appearance   4.6 / 5
Color: beige, brown & grey
Surface: hefty plate studded with whole blanched almonds & salt crystals
Temper: blinding
Snap: creaking voicebox
Aroma   7.9 / 10
lives right up to its namesake: salted almonds
Mouthfeel   11.4 / 15
Texture: a fat crunching crash on a...
Melt: ... collision course gnashing away
Flavor   41.1 / 50
slides-in on waxed cardboard greased in cocoa butter over bare-bones chocolate -> blanched almonds -> a sprinkle or 2 of salt -> then a confused jumble among some rubber plants works its way out -> bruised olive leaf amidst the wreckage -> fine cardamom 'n mint at the finish
Quality   15.3 / 20
Quite rustic if not crude & rather raw.

Pretty honest though, relatively non-manipulated... just a bunch of elements casually tossed into a mix, almost slap-dashed together clapboard style (& the off-notes suggesting post-harvest issues).

Utilizes Cacao Prieto's prone 72% for a base which the salt proceeds to spike the green elements of that bar, while almonds eventually submerge the randomized tannins found in it.

To its credit, Prieto resists the temptation to "pour it on" & opts instead for light-handed salt. Wise choice too since that helps to meld a fairly segregated affair into a well-enough end flavor.

Should Hershey's worry? That's how corp execs earn their paychecks & stress-lines on their foreheads.

ING: cocoa mass, sugar, almonds, salt, vanilla

Reviewed January 18, 2012

  

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