Cacao 62%
by Kahkow
Impact
For egotistical barsmiths, so invested in their works, chocolate is the certainty of being right.
Over the years the C-spot® has learned the long hard way that chocolate is the art of uncertainty.
Take this 62%. Compare to its 70% brethren.
Egos… start scratching your heads.
Over the years the C-spot® has learned the long hard way that chocolate is the art of uncertainty.
Take this 62%. Compare to its 70% brethren.
Egos… start scratching your heads.
Appearance 4 / 5
| Color: | poly-chrome purple |
| Surface: | grease splatter & mylar wrapper transfer + generalized scratchitti |
| Temper: | unfazed by it all |
| Snap: | big for its percentage, bigger than its big bro |
Aroma 8.3 / 10
greater fruit detailing than its 70% stable-mate with all its baser elements too, save for swapping out the lead No. 2 pencil for a blue ink well
Mouthfeel 12.3 / 15
| Texture: | gum ball for... |
| Melt: | …. some tremendous length |
Flavor 41.5 / 50
signs write in where the Aroma left off with bilberry -> candy corn (been awhile since detecting this is chocs) on the edge of glucose / HFCS -> rich sapote -> licorice twist -> curls off a bit figgy -> cocoa caramel -> vanilla oak in the post-presence with a fleck of green tea
Quality 15.3 / 20
Respectable for 62%.
The semi-raw cane sugar (well over a third of the bar) really shapes & directs much of the action -- both in sweetness (that cloying glucose) & flavor (licorice verging on molasses).
More dynamic, strangely, than its less sweet 70% sib. More on-point for the origin too. This only resembles that after it gets done clearing away the fruit frames at the beginning & middle stages to reveal the common caramel. The net result attributable in part to vanilla restraint here, as well as possible seasonality &/or seed selection.
The formulation leaves the profile a little obscure but, again, a good enough outline for the percentage. A little more weight in favor of cocoa mass would create higher def without straying from its Semi-Dark range.
Or so the conjecture for maybe nobody will ever really have all the answers to this science of chocolate alchemy & that's alright as long as it still sends shivers & causes wonder.
INGREDIENTS: cocoa mass, sugar, cocoa butter, vanilla, lecithin
Reviewed March 21, 2014
The semi-raw cane sugar (well over a third of the bar) really shapes & directs much of the action -- both in sweetness (that cloying glucose) & flavor (licorice verging on molasses).
More dynamic, strangely, than its less sweet 70% sib. More on-point for the origin too. This only resembles that after it gets done clearing away the fruit frames at the beginning & middle stages to reveal the common caramel. The net result attributable in part to vanilla restraint here, as well as possible seasonality &/or seed selection.
The formulation leaves the profile a little obscure but, again, a good enough outline for the percentage. A little more weight in favor of cocoa mass would create higher def without straying from its Semi-Dark range.
Or so the conjecture for maybe nobody will ever really have all the answers to this science of chocolate alchemy & that's alright as long as it still sends shivers & causes wonder.
INGREDIENTS: cocoa mass, sugar, cocoa butter, vanilla, lecithin
Reviewed March 21, 2014