Tanzania
by Barsmiths™ Chocolate
Impact
Appearance 3.4 / 5
| Color: | fertilizer brown |
| Surface: | distressed / weathered |
| Temper: | a spotty safari look |
| Snap: | crumb cake |
Aroma 6.2 / 10
a drained swamp
somewhat fetid / putrid…. dried ham bones laying around
somewhat fetid / putrid…. dried ham bones laying around
Mouthfeel 12 / 15
| Texture: | Snap foretells the tale... |
| Melt: | … fragments into smithereens & quickly dissolves but round finish |
Flavor 36.4 / 50
clove -> purple grape quickly morphs up raisin -> gloops into molasses -> tar & pork -> toasted almond -> digs into its color (top soil dirt) -> muhuhu wood -> fabric + starch (sisal / plantain) -> bitter back -> drains away bad coffee
Quality 12.1 / 20
A bar that crafts off of Kokoa Kamili cacáo in Tanzania.
Barsmith's™ going not Rogue but quasi-Taza. Virtually untempered (purposely so?). Dunno, & yet the end Texture feels of some nice fat.
The gastronomics, however, make Mack Domori, who released a Tanzanian with cocoa from nearby Mvomero / Turiani, out to be a miracle worker (which in fact he is). Certainly this bar could use more refinement & more sugar in line with Domori's 70%. And some vanilla to fill in gaps while entraining the compounds.
Both bars, along with Kokoa Kamili's base material, indicate that the region labors over a halting cocoa of rather limited flavor range. Generally wooden with narrow fruit.
As such, taken altogether they undercut the area's standing for origin chocolate -- with the caveat 'under current conditions'. Which, of course, could change... in due time.
INGREDIENTS: cocoa mass, sugar
Reviewed February 27, 2014
Barsmith's™ going not Rogue but quasi-Taza. Virtually untempered (purposely so?). Dunno, & yet the end Texture feels of some nice fat.
The gastronomics, however, make Mack Domori, who released a Tanzanian with cocoa from nearby Mvomero / Turiani, out to be a miracle worker (which in fact he is). Certainly this bar could use more refinement & more sugar in line with Domori's 70%. And some vanilla to fill in gaps while entraining the compounds.
Both bars, along with Kokoa Kamili's base material, indicate that the region labors over a halting cocoa of rather limited flavor range. Generally wooden with narrow fruit.
As such, taken altogether they undercut the area's standing for origin chocolate -- with the caveat 'under current conditions'. Which, of course, could change... in due time.
INGREDIENTS: cocoa mass, sugar
Reviewed February 27, 2014