Impact
Bernachon: certified caffeine freak. The last in a long series of his coffee habits. But instead of going balls-to-the-walls for the gusto & bravura, this bar represents recovery after bottoming out, taking a decided tact of 'all things in moderation'... a far ways still from completely withdrawn, yet nonetheless much more sobering finesse.
Appearance 4.5 / 5
| Color: | gangster brown |
| Surface: | whole walnut studs, the size of Aliens bulging out of Sigourney Weaver's heart, lined up in neat rows of Pacmen |
| Temper: | semi-slick |
| Snap: | decrepit, creepy crackle... exposing whole, fresh, seemingly raw nutmeats |
Aroma 7.9 / 10
deadly masculinity: coffee rips the wrapper right off, kills the bar, & only lets chocolate breathe tobacco, expressing flatulent cheese out the other end... a temporary bio-hazard until walnuts embalm it to aerate green coffeeberry
Mouthfeel 11.8 / 15
| Texture: | crazy crunch-munch ramshackle |
| Melt: | half-life of forever; hard to say if & when it exactly disintegrates |
Flavor 41.4 / 50
green coffee berry meets up walnut crunch which more than anything soothes café tannins before cacáo butter reinforces the calming trend -> chocolate at the periphery -> sugar flows in to complete the neutralizing FXs -> subdued walnut/coffee-cake -> signature mocha syrup; coffee residue for weeks on end in the after-math
Quality 17.2 / 20
Is pretty much what it is - its list of ingredients - that chews/melts down into a marzipan gestalt of sorts, becoming somewhat less than the sum of its parts (though quite good at that, even if flirting with bland at moments & shrunken chocolate stature). Elaborate in an overall deliberative & considered manner. Ultimately feels of subcomponents being a softening compound in the service of coffee.
ING: cocoa mass, sugar, cacáo butter, coffee, walnuts of Grenoble, vanilla bean, non-GMO lecithin
ING: cocoa mass, sugar, cacáo butter, coffee, walnuts of Grenoble, vanilla bean, non-GMO lecithin