Color:	pewter purple
Surface:	unbeautiful eye sore
Temper:	flat opaque
Snap:	knuckles down

a bit dormant
leather 'n pencil shavings
malted cocoa with a light spray of floral cologne (nice), glavanizes spice candy FX

Texture:	powdered splinters (compliments of added cocoa powder)
Melt:	discom-glob-ulated

spice FXs lead off -> drills into sweet jujube -> dried brown fruits (dates, mulberries, figs) -> breadfruit -> brown cake, backed in thin wood bark -> warming spices return (a soda's worth of sassafras, kola, clove, & vanilla) -> cocoa syrup

Significant upgrade from Nahua's 90%. Sure, the added sugar differentiates the two. But incredibly sweet, even at 70%.

Sugar acts as boosterware & thereby practically takes this cacáo out of its Central American roots & places more in an orbit around some better African cocoa (particularly the jujube & kola inflections).

The overall profile colored beyond the delicate tags gleaned in Felchlin's rendition of this cacáo origin because Nahua pulls from different groves.

Sound structure notwithstanding a rather ramshackle Texture which, along with Appearance, costs this bar several rating points to ancillaries.

INGREDIENTS: cacao, sugar, cocoa powder, cocoa butter

Reviewed August 7, 2014