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Semi di Cacao

by DeBondt
Info Details
Country Italy   
Type Milk Chocolate   (42% w/ Nibs)
Strain Criollo   (?)
Source Venezuela   
Flavor Earthen   
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
All’s well that ends well (thank you, Shakespeare)... but before then... whoa
Appearance   3.9 / 5
Color: light cinnamon brown w/ amber-pink tint
Surface: nib breakout
Temper: absorbent wax
Snap: low thud; coarsely sanded cleave
Aroma   8.2 / 10
VOG (Vanilla Oak Giant) hangs over clotted cream, almond, & paraffin
Mouthfeel   12.1 / 15
Texture: plastic & grit
Melt: staccato
Flavor   38.8 / 50
dairy w/ waxed undercoat forms polymer cream -> nibs etch into it for almond & peanut overtones -> soda-cola back-flush -> good roasted Milk Chocolate down the hatch
Quality   15.3 / 20
Nowhere near the polar extremities of Askinosie’s White Nib bar, nor the symbiosis of S-B’s Milk Nibby. deBondt’s Milks have a malingering wax factor (several fats in the mix - cream & cacao polished-off in a lot of lecithin emulsifier). The net effect is power browsing thru the Milk portion, wading to get the Nibs to work their effect which propel this bar to a quik last-minute win at the end.

ING: sugar, cocoa butter, cocoa mass, milk pwdr, cream pwdr, soy lecithin, vanilla

  

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