Color:	red brick (emphasis brick)
Surface:	front smudged; beats hasty retreat out back (whorls, swirls, eddying pools, etc.)
Temper:	uneven
Snap:	quiet for its size; very smooth / soft edge

wafts out the box before wrapper’s even broken: cocoa, coffee, dried fruit (raisin, apricot, persimmon), spices (coriander, clove, vanilla), & herbs (chicory root, tobacco, slippery elm, & tumeric); nice, super light balance

Texture:	soft & somewhat floofy
Melt:	airy for unsweetened

aromatics a cruel tease, except lightness in the scent transfers to flavor by grabbing air right off, then all just crashes to earth -> watery sour reds spurt out on the landing, raining back down into black olive, creating a slurry of iron slag -> frothy bitter acids hang suspended as a result... some kind of molecular meteorology that could be whipped up by Ferran Adrià, of El Bulli fame, into an aerosal foaming agent for spumed dirt -> thumps into wood stumps -> deep in the after-math’s shaft, after the throat clears & the GI tract bakes it for awhile, tad chocolate flavor, & then only as reflux

Among the most unique unsweeteneds. Taste & texture shaped by clear combo of gentle roast (true to S-B form) & emaciating conche, stripping off a lot of body while preserving tannins, to create those light, airy (albeit bitter) effects. Ideal for baking cake. (In truth, this is off-label use as an eating bar since it was designed for baking purposes.)