Color:	dark dirty brown
Surface:	evenly finished
Temper:	semi-gloss
Snap:	muffled; sheared edge

standard baseline: dried coconut, leather, tobacco cut by vanillin &, interestingly, peanut butter

Texture:	dry, powdery
Melt:	viscous

throws cocoa beans to the peanut gallery & lots of peanuts come back -> cocoa powder -> brown sugar caramelizes as vanillin chews into it... runs a little oily, reflecting vanillin's petrochemical source -> coconut shells -> dry tannic dust & trace anise at the back

LCD material. Stout for a 52%, hence why several chocolatiers use this for couverture. Thru all its flaws (where to begin? - texture, indifferent ferment, bulk quality bean, vanillin, steamed processing), still maintains respectable enough flavor - at a cheap price too!