Impact
To the Julianas of the world -- a beautiful name to suit beautiful girls often -- this bar's all you.
A sweetheart with guts.
A sweetheart with guts.
Appearance 3.5 / 5
| Color: | blushing jet brown |
| Surface: | primed, save for a stray pinhole / subsurface bubble |
| Temper: | emergent |
| Snap: | singeing lyric |
Aroma 9 / 10
uncanny.... every sniff a differing whiff
white laurel
bamboo
birch bark / wintergreen
sandstone
a relatively narrow yet concentrated band of positively unique perfumes in the annals of choc
ventilates fermented Brazil nut skins
white laurel
bamboo
birch bark / wintergreen
sandstone
a relatively narrow yet concentrated band of positively unique perfumes in the annals of choc
ventilates fermented Brazil nut skins
Mouthfeel 14.2 / 15
| Texture: | heavy body slam |
| Melt: | rounds full up |
Flavor 45 / 50
light breaking fruit (biriba -- whose white-flesh bears sweet cream taste) on a laurel counter -> inga-cipo underneath (the so-called "vanilla ice-cream bean"), grows to sassafras -> roasted chicory precedes fudge brownie -> umami hits homes (salted herb... yes, paracress) -> caja umbu -> creams away to capuaçu, honeydew melon & jaboticaba (the last a pleasant gelatinous whitish pulp befitting this bar's Texture similar in flavor to muscadine grape -> more brownies in the downshaft lined with the thinnest astringency simulating a white blossom from the cabreuva tree
Quality 17.8 / 20
Sourced from the protected eco-zone around Pratigi where the Odebrecht family foundation tends to an experimental grove of some 6,000 hectares, cultivating a host of plants, from palmettos & bananas to several cacáo varietals bred by CEPLEC -- the main Brazilian cacáo / cacau institute.
They've blended the pods well from 2 kinds of trees (mixing ⅓ of one type with ⅔ of a second type) for Bonnat to then align their combined molecules in a sweet bar for a 75%. A close but far nicer cousin to Bonnat's Libânio from the same state in Brazil.
Episodic cream-fills flood in between excellent crosses & convergences of multiple flavors, all generalized under Fruits 'n Flowers but with good core cocoa throughout.
Bonnat takes no prisoners / no chances with the over-the-top textural weight, the French national trait of fine cocoa butter. Ditto his now-signature warm roast, this time on the safe-side edge of char as evidenced by the deep but palatable brownie slices.
Both create a bit of a double-entendre "blanched" effect, polarizing the hues into light cream & dark brown camps with little else in the way of color differentiation. It renders a slightly devoid chocolate in parts except for it replenishes itself. Those intermittent gulfs infer the customized blend of these 2 cacáo types.
Which is all good.
INGREDIENTS: cocoa mass, sugar, cocoa butter
Reviewed August 2, 2013
They've blended the pods well from 2 kinds of trees (mixing ⅓ of one type with ⅔ of a second type) for Bonnat to then align their combined molecules in a sweet bar for a 75%. A close but far nicer cousin to Bonnat's Libânio from the same state in Brazil.
Episodic cream-fills flood in between excellent crosses & convergences of multiple flavors, all generalized under Fruits 'n Flowers but with good core cocoa throughout.
Bonnat takes no prisoners / no chances with the over-the-top textural weight, the French national trait of fine cocoa butter. Ditto his now-signature warm roast, this time on the safe-side edge of char as evidenced by the deep but palatable brownie slices.
Both create a bit of a double-entendre "blanched" effect, polarizing the hues into light cream & dark brown camps with little else in the way of color differentiation. It renders a slightly devoid chocolate in parts except for it replenishes itself. Those intermittent gulfs infer the customized blend of these 2 cacáo types.
Which is all good.
INGREDIENTS: cocoa mass, sugar, cocoa butter
Reviewed August 2, 2013