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Coconut Milk & Caramelized Ginger

by Madre
Info Details
Country USA   
Type Flavored   (70% Milk Chocolate)
Strain Hybrid   
Source Hawai'i USA   (Hamakua; Menezes' Estate)
Flavor Spices & Herbs   
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Nat Bletter of Madre likes to say that Hawaiian chocolate costs so much more because its cacáo seeds are expensive, the land on which they grow is exorbitant, & the island egos are super-sized expansive.

He can be forgiven if his feels a little swollen at the moment with bravado.

In a sign of just how far Madre has traveled in its journey -- from crude batch grinder to accomplished barsmith -- this bar demos that past failures instantiate current success.

A combination flavor that respects the elements.
Appearance   3.4 / 5


Color: adobe
Surface: lumpen face; exposed ginger on the back
Temper: foil havoc (smudged stuck)
Snap: bends off
Aroma   8.5 / 10
transparent: shredded coconut predominates with a lovely light ginger & caramel back
Mouthfeel   10.9 / 15
Texture: fudgy with hard ginger gummy-bear fragments...
Melt: ... at odds with itself
Flavor   45 / 50
Aroma gives it away: nice melange of the 3 stated components (coconut / ginger / cocoa)... clear & clean ginger burn / beer in the finish
Quality   17.2 / 20
Pretty direct. Solid triple pairing (a quad including the added vanilla, & sugar makes it 5-fold). Together they power wash an underperforming couverture with a psychological sweetness rare for a 70% cacáo weight.

The craft here lies in keeping the ratios right (a challenge for Madre in the past) & in non-interfernece -- getting out of the way of the elements.

INGREDIENTS: cocoa mass, sugar, cocoa butter, coconut, ginger, vanilla

Reviewed September 27, 2012

  

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