Color:	ruddy
Surface:	pellets
Temper:	sparkling crystal
Snap:	snaps in the mouth, not in your hand

pure straight powdery Dutched cocoa w/out the Dutching, cut by a Santander-like marshmallow (Columbia’s a likely ancient cacáo connection between South & Central America) &, get this, CrackerJacks

Texture:	fraggle rock candy
Melt:	almost indestructible; never really disintegrates; unchewed bits already down the gullet somehow find a way to obstruct taste

sugar dominates -> carmelized CrackerJacks -> big nuts (almonds & peanuts) -> chocolate a mere BGP (background prop) -> cane juice -> flash fruit (golden raisin) against constant nuts -> small cocoa hit -> bittering end toward coffee & nice chocolate rising... after-length brings low intensity red grape ferment

Bangs the buds with lots of sweet, then sleeper elements start to creep up. Pretty hard roast; one that’s called for as most of the fried-off bitterness translates into nut flavor & only minor burnt earth. Rough, dry texture also makes it hard... to swallow.