Color:	tri-chrome: phosphorescent black, brown & white frost
Surface:	marble sheet
Temper:	semi-gloss glide
Snap:	neutral

air-pocket of flowers; soft intensity reds; banana-mallow bent around vanilla; honey-cream; sublevel cocoa – all to great anticipation

Texture:	flesh w/ just a tease of resistance
Melt:	collapses well enough to dry

instant honeysuckle-rose bomb -> slides out into the spice-cake heart-of-the-experience -> fast acting melonic acid hangs on vines leaving astringent mint clearing -> chocolate loiters an innocent bystander thru-out length but it’s really a high-powered accomplice, like hiring Patty Hearst to do the bidding

Ambrosial girlie stuff, a play of clean flavors, but with architectural power furnishing a revealing comparison between itself & Santander’s treatment of practically the same bean at the same percentage. Subtle differences in approach (Guittard roasts fractionally more; conches slightly less) yield markedly differing results.