Impact
No bars. Just fine cocoa powders -- for beverages. (Or, those who prefer, omit water & use the drinking straw for snorting... mixes well with EDM & psilocybin.)
Hot or tepid cocoa. The way ppl consumed chocolate for thousands of years before the candy giants molded it into confections. Some still consider drinking the only proper way to take chocolate. Like an afternoon high tea. Ascot required.
Hmmm, something to ruminate over with other topics like Fermi’s Paradox or whether the dead know they’re dead, the greater mysteries of dogs eating their own poop, & gravity being socially-constructed -- that's right, the last by the same SJWs extolling mindfulness, intentionality & navel indulgence.
Hot or tepid cocoa. The way ppl consumed chocolate for thousands of years before the candy giants molded it into confections. Some still consider drinking the only proper way to take chocolate. Like an afternoon high tea. Ascot required.
Hmmm, something to ruminate over with other topics like Fermi’s Paradox or whether the dead know they’re dead, the greater mysteries of dogs eating their own poop, & gravity being socially-constructed -- that's right, the last by the same SJWs extolling mindfulness, intentionality & navel indulgence.
Appearance 4.5 / 5
| Color: |
Côte d'Ivoire: desert sand at dusk Vietnam: tanned pastel pink |
| Surface: | silken powder |
| Temper: | dry |
| Snap: | n/a (gossamer quiet) |
Aroma 9.1 / 10
Côte d'Ivoire (Guémon)
Dry: mild for the source; dirt of the sweet good Earth variety -> cut by kola nut
Wet: cocoa nut vapors over swampy backwaters
Vietnam (Thành Long, Đồng Nai Province)
Dry: riverbed, rice, mallow root & chicle BubbleYum®
Wet: warm truffled cocoa (real nice) supported by faint durian
Dry: mild for the source; dirt of the sweet good Earth variety -> cut by kola nut
Wet: cocoa nut vapors over swampy backwaters
Vietnam (Thành Long, Đồng Nai Province)
Dry: riverbed, rice, mallow root & chicle BubbleYum®
Wet: warm truffled cocoa (real nice) supported by faint durian
Mouthfeel 12.3 / 15
| Texture: | decent bodyweight for being... |
| Melt: | ... so defatted (lipid content down to 11% compared to the typical bean carrying 50% - 60%) |
Flavor 44.6 / 50
Côte d'Ivoire
Dry: muddy cocoa -> clean dirt (relatively bitter-free) -> toasted almond in the recesses
Wet: cocoa brew with an acrid coffee back
Vietnam
Dry: instant bitter in front of a sour flush -> sweet potato -> tapers to cassava
Wet: classic triple-tier -- topsoil load-in / fine basal milk-cocoa / upper register drupe fruit
Dry: muddy cocoa -> clean dirt (relatively bitter-free) -> toasted almond in the recesses
Wet: cocoa brew with an acrid coffee back
Vietnam
Dry: instant bitter in front of a sour flush -> sweet potato -> tapers to cassava
Wet: classic triple-tier -- topsoil load-in / fine basal milk-cocoa / upper register drupe fruit
Quality 17.2 / 20
2 origins that span the cocoa poles -- both geographically and organoleptically -- for a dichotomy. One well-grounded; the other quite vertical in their respective flavor profiles.
As customary for A. Morin, this French house roasts on the warmer side yet well within range of preserving nutrients & flavor expression.
Morin so adept at chocolate bars now boasts a line extension that gets people to re-imagine their morning cup.
Drink umm chocolatarians.
INGREDIENTS: cocoa powder (defatted to 11%)
Reviewed February 11, 2019
As customary for A. Morin, this French house roasts on the warmer side yet well within range of preserving nutrients & flavor expression.
Morin so adept at chocolate bars now boasts a line extension that gets people to re-imagine their morning cup.
Drink umm chocolatarians.
INGREDIENTS: cocoa powder (defatted to 11%)
Reviewed February 11, 2019