Impact
The most severe condition of OCD (Obsessive Chocolate Disorder) occurs when a bar, which stakes out a melting-point close to that of human body temperature, makes one feel like their genitals are in their mouth. At that point, they’ve reached peak or hit bottom, depending on POV.
This bar's mouthfeel simulates / stimulates those sensations. Now that's wicked.
This bar's mouthfeel simulates / stimulates those sensations. Now that's wicked.
Appearance 4.2 / 5
| Color: | purply pewter brown |
| Surface: | wall scored into 4x4 bricks |
| Temper: | etch-a-sketch |
| Snap: | decrepit along the score-lines; cement blocks on the bricks themselves |
Aroma 7 / 10
cane, reeds, & rattan stuck together with grape Bubble Yum® then fastened in leather
exhales raw cocoa
exhales raw cocoa
Mouthfeel 12.9 / 15
| Texture: | Taza's signature powdered keg |
| Melt: | undergoes inexorable expansion into a veritable 'breasteurant' that just keeps growing & shoving it in the mouth before smothering it |
Flavor 39.3 / 50
rawish chocolate inflected with murky fruit -> butter carries some spice forward -> basic bland dirt -> hits foggy bottom only to bounce back up a coconut
Quality 14.5 / 20
Low, dim expression & little to recommend.
To its credit though nothing very objectionable either. Many bars at or near this percentage end up punishing the user with harsh bitterness; this conveys only soft bitters.
Taza claims no cocoa butter has been added to the mix. That then the most remarkable aspect here because this feels swollen with fat once the powdered Texture dissolves, so much so to imagine added lecithin too.
Considering the spate of palatable, even gastronomical unsweetened 100% bars entering the marketplace, this lags behind the competition, perhaps understandable given Taza's house-style that never conches or refines cocoa. No doubt about it: this could stands some kneading.
INGREDIENTS: cocoa mass, sugar
Reviewed 21, 2015
To its credit though nothing very objectionable either. Many bars at or near this percentage end up punishing the user with harsh bitterness; this conveys only soft bitters.
Taza claims no cocoa butter has been added to the mix. That then the most remarkable aspect here because this feels swollen with fat once the powdered Texture dissolves, so much so to imagine added lecithin too.
Considering the spate of palatable, even gastronomical unsweetened 100% bars entering the marketplace, this lags behind the competition, perhaps understandable given Taza's house-style that never conches or refines cocoa. No doubt about it: this could stands some kneading.
INGREDIENTS: cocoa mass, sugar
Reviewed 21, 2015