55%
by Q Aquim
Impact
Some might question whether a 55% bar qualifies as "dark chocolate". At 45% sugar it bascially weighs in a 50-50 proposition with as much "white stuff" as brown.
But this Brazilian cacáo stands up as no ordinary stick-in-the-mud. It amounts to a whole branch that carries pretty well down wind.
So consider it the Francisco “Baby” Pignatari of chocolate bars. He the Brazilian playboy who made it with a sweet bevy of beautiful women too numerable to list.
But this Brazilian cacáo stands up as no ordinary stick-in-the-mud. It amounts to a whole branch that carries pretty well down wind.
So consider it the Francisco “Baby” Pignatari of chocolate bars. He the Brazilian playboy who made it with a sweet bevy of beautiful women too numerable to list.
Appearance 3.5 / 5
| Color: | so much sugar never looked so swarthy |
| Surface: | fairly unsightly |
| Temper: | shades of nasty |
| Snap: | almost shrill for the percentage; fine break line |
Aroma 7.1 / 10
the pony to Q Aquim's 60% sire
add a li'l shrimp of the sichuan-like paragrass + nutmeg
add a li'l shrimp of the sichuan-like paragrass + nutmeg
Mouthfeel 12.3 / 15
| Texture: | effortless |
| Melt: | urgent |
Flavor 43 / 50
chocolate wood -> groundswell of sweet tubers (yam)... reaches stasis -> breadfruit
Quality 17.8 / 20
A cacáo stout enough to absorb, then withstand the sugar onrush. Very similar abilities to Q Aquim's 60%, the difference here being the equilibrium that ties together the only 2 ingredients in this bar.
Friendly, affectionate chocolate in league with another 55%er: Chchukululu's.
This the last in the current series by Q Aquim of a vertical tasting, one of the precious few in the world of chocolate (alongside earlier Coppeneur, Vintage Plantations, Claudio Corallo, El Rey’s Carenero collection, & Santander). It proves, for this particular genotype at least, that whether at 85% or 55%, Brazilain cacáo is potent.
INGREDIENTS: cocoa mass, sugar
Reviewed May 21, 2013
Friendly, affectionate chocolate in league with another 55%er: Chchukululu's.
This the last in the current series by Q Aquim of a vertical tasting, one of the precious few in the world of chocolate (alongside earlier Coppeneur, Vintage Plantations, Claudio Corallo, El Rey’s Carenero collection, & Santander). It proves, for this particular genotype at least, that whether at 85% or 55%, Brazilain cacáo is potent.
INGREDIENTS: cocoa mass, sugar
Reviewed May 21, 2013