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90%

by Dolceria Bonajuto
Info Details
Country Italy   
Type Dark   (90%)
Strain Amazon   
Source (West Africa)
Flavor Earthen   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Old-school Modica-style (appropriated from the Mexìcâ… unrefined, with just a coarse grind) meets modern marketing & branding.

A bar that adds up to S.N.U.F.F. (Serves No Useful Form or Function) other than a high-percentage chocolate for consumers who take cocoa for a medicinal superfood.
Appearance   4.4 / 5
Color: dark shoe-leather brown
Surface: textured
Temper: polished
Snap: biting lockjaw
Aroma   4.8 / 10
neutered for a 90%
coconuts, tars sands & tire rubber… the benchmarks of West African cocoa
Mouthfeel   12.2 / 15
Texture: dry meal
Melt: coarse sugar crystals dissolve quickly & get out of the way of full-fat roundup
Flavor   37.4 / 50
cocoa with a peanut skin (fools of CCN-51's calling-card) -> black bitter -> cocoa butter balms it -> prophylactic latex
Quality   12.1 / 20
Brought by an honorary C-spotter directly from Sicily where Dolceria Bonajuto operates a transparent open studio. In it, visitors see that the staff of a dozen or so work from couverture rather than bean-to-bar, thus enabling it to concentrate on other areas of the production process & business. The enclosed pamphlet that comes with this bar beautifully depicts Dolceria Bonajuto venerable roots to the 19th century when it ground the raw cocoa kernels itself into finished chocolate, a tradition now carried on by others in the modern barsmith movement.

Any hope that this might approximate another 90% out of Italy (re: DeBondt's Arriba Jedi) are squelched with that peanut entrance… then sums to generica.

Completely non-violent however. Not a even a clash of compounds to file for divorce. Just a dulled separation / dissolution. An instance where vanilla, if employed, would actually serve to revive it some.

INGREDIENTS: cocoa mass, sugar

Reviewed June 10, 2014

  

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