Wasatch
by Solstice
Impact
Scott Querry of Solstice Chocolate excavates low to blast high. All in keeping with this bar's namesake: Wasatch -- a mountain front extending from Ogden to Provo -- which in the Ute language supposedly means "low pass over high range".
Appearance 4.3 / 5
| Color: | dark orangutan |
| Surface: | generally clean despite flakes, release mark & stray divots |
| Temper: | opaque |
| Snap: | kindling bark |
Aroma 7.8 / 10
a small raisin squashed by a setting cinder block of still-wet cement
musty myrrh & marshmallow root, slippery elm too
evolves to cocoa wax & turns blue in the face with anthocyanin-laden berries
musty myrrh & marshmallow root, slippery elm too
evolves to cocoa wax & turns blue in the face with anthocyanin-laden berries
Mouthfeel 12.2 / 15
| Texture: | cobblestones |
| Melt: | stepwise |
Flavor 44.8 / 50
base chocolate -> Arriba blackberry mutated into a Chuao-worthy blueberry crossing over to Conacado strawberry red, WHEW, but remains choc above all! -> blanched almonds on breadfruit spread -> slight spice (myrrh & cinnamon) -> clear wax -> rock quarry of the Aroma & Texture -> doubles down on fruit
Quality 17 / 20
Scott Querry at Solstice confides that he blends up 3 cacáo types here for which he has very little fondness: C.R., D.R., & E.R. (the latter for Ecuador which currently undergoes emergency room procedures in its CCN-riddled cacáo groves).
From this motley slew he derives old analogue flavors. None of the hi-def or brilliance seen in some bars. Semi-rough hewn on account of a medium-rare touch by Solstice.
Whatever the level of his personal disdain, this generalized humble stock overachieves (even glam-destination The Dominican Republic whose cocoa in this hails from the rather spotty Conacado co-op, & forget Costa Rica which rarely if ever contributes to satisfying chocolate). The individual origins however adhere exceedingly well for a cohesive whole. Quite the joint venture…. a nice interior alignment that points to compatibility trumping pedigree.
Who says barsmiths can't make good chocolate out of bad beans? Solstice defies the 7th Law of Chocodynamics.
INGREDIENTS: cocoa mass, sugar, cocoa butter
Reviewed January 30 , 2014
From this motley slew he derives old analogue flavors. None of the hi-def or brilliance seen in some bars. Semi-rough hewn on account of a medium-rare touch by Solstice.
Whatever the level of his personal disdain, this generalized humble stock overachieves (even glam-destination The Dominican Republic whose cocoa in this hails from the rather spotty Conacado co-op, & forget Costa Rica which rarely if ever contributes to satisfying chocolate). The individual origins however adhere exceedingly well for a cohesive whole. Quite the joint venture…. a nice interior alignment that points to compatibility trumping pedigree.
Who says barsmiths can't make good chocolate out of bad beans? Solstice defies the 7th Law of Chocodynamics.
INGREDIENTS: cocoa mass, sugar, cocoa butter
Reviewed January 30 , 2014