Color:	riparian
Surface:	flush font; croc swamp out back
Temper:	lucite
Snap:	mumurations

intense
fruit syrup & tree sap -- thick 'n sticky concentrates & pastes to knock someone sideways
floral & herbal uptakes

Texture:	also thick / stuck
Melt:	tight… slow to unloose

shock treacle -> molasses -> tarragon with its licorice edge -> the acidulous naranjilla, virtually dissociated from the rest of the compounds… no denying the treacle though, absolutely undying, just streaming along to the last clearance after a lightly stringent resin produces some cocoa ginger-ale (hmmm) in the aft-length

Mostly closed to the rest of the flavor world except for the treacling factor, & so mired in it to become a bit dumb .

That note reverberates with other of Peruvian cocoas in the northern stretch of the country: a) French Broad's Chulucanas & b) Marañón Canyon. All of them together indicate a terroir aspect, perhaps specifically related to climate conditions for recent harvests.

To deal with it, Barsmiths™ needs to thoroughly spec this out. Start with more robust roasting & increase sugar -- at least to 30% & perhaps as much as 36% - to run the sap accents toward caramel + catalyze the acidity into succulent fruits (most likely lemon-lime, though a shot at ripe pineapples could be in reach).

As is, treacly pits... with a memorable ginger ale finish.

INGREDIENTS: cocoa mass, sugar

Reviewed April 2, 2014