Various Bars
by Mendoá
Impact
The nocebo effect -- i.e., the opposite of the placebo effect.
A placebo response positively effects something above and beyond what should take place (such as curing depression with a sugar pill disguised as an antidepressant drug), while a nocebo effect triggers a response below & wider than what should occur (such as increased nausea & headaches from a sugar pill disguised as an aspirin, etc).
A placebo response positively effects something above and beyond what should take place (such as curing depression with a sugar pill disguised as an antidepressant drug), while a nocebo effect triggers a response below & wider than what should occur (such as increased nausea & headaches from a sugar pill disguised as an aspirin, etc).
Appearance 3.7 / 5
| Color: | monochrome |
| Surface: | nicked & scratched |
| Temper: | faded |
| Snap: | tiny yet tenacious |
Aroma 7.9 / 10
spans from introverted (70% to exuberant (Café)
Mouthfeel 11.4 / 15
| Texture: | cool |
| Melt: | quik release |
Flavor 36.2 / 50
70%
Lot 00290
simple cocoa, slightly tannic, sided by coconut -> add plantain -> clay -> sacha inchi
INGREDIENTS: cocoa mass, sugar, cocoa butter, lecithin
Ao Leite
50% cacáo-content; Lot 00292
wax -> malt -> caramel -> roasted almond -> dried milk -> a good dark Bosco®
very respectable for an MC without added vanilla, the caramel analogue generated largely by the high cacáo formulation which straddles the divide between Milk Chocolate and Dark-Milk
INGREDIENTS: cocoa mass, sugar, cocoa butter, milk powder, lecithin
Café
60% cacáo-content; Lot 00289
coffee first, sugar second, cocoa a distant third, then watered-down café fourth in a back-flush
Cacáo, even at 60%, simply no match for coffee (probably under 5%).
Indelicate & inartful.
INGREDIENTS: cocoa mass, sugar, cocoa butter, coffee beans, lecithin
Castanha-do-Pará
60% cacáo-content; Lot 00293
tantamount to chocolate-covered almonds with a heavy sugar sugar to sweep the cocoa & the nuts forward & down the gullet
INGREDIENTS: cocoa mass, sugar, cocoa butter, almonds, lecithin
Coco
60% cacáo-content; Lot 01283
fine meld of lemon-lime inflected cocoa & shredded coconut until sugar burns ruin the marriage
Lot 00290
simple cocoa, slightly tannic, sided by coconut -> add plantain -> clay -> sacha inchi
INGREDIENTS: cocoa mass, sugar, cocoa butter, lecithin
Ao Leite
50% cacáo-content; Lot 00292
wax -> malt -> caramel -> roasted almond -> dried milk -> a good dark Bosco®
very respectable for an MC without added vanilla, the caramel analogue generated largely by the high cacáo formulation which straddles the divide between Milk Chocolate and Dark-Milk
INGREDIENTS: cocoa mass, sugar, cocoa butter, milk powder, lecithin
Café
60% cacáo-content; Lot 00289
coffee first, sugar second, cocoa a distant third, then watered-down café fourth in a back-flush
Cacáo, even at 60%, simply no match for coffee (probably under 5%).
Indelicate & inartful.
INGREDIENTS: cocoa mass, sugar, cocoa butter, coffee beans, lecithin
Castanha-do-Pará
60% cacáo-content; Lot 00293
tantamount to chocolate-covered almonds with a heavy sugar sugar to sweep the cocoa & the nuts forward & down the gullet
INGREDIENTS: cocoa mass, sugar, cocoa butter, almonds, lecithin
Coco
60% cacáo-content; Lot 01283
fine meld of lemon-lime inflected cocoa & shredded coconut until sugar burns ruin the marriage
Quality 13.8 / 20
Middle-of-the-pack also-rans.
Reviewed July 29, 2015
Reviewed July 29, 2015