Bouchard
Impact
Neutered flavors seemingly authored by Anonymous for the Androgynous. Mass passed as Class, which means it could sell lots of units but show up in only a few dreams.
Presentation 3.6 / 5
Int’l - ready for export
Aromas 3.3 / 5
subtropics – pineapple, orange, coconut
Textures/Melt 4.8 / 10
| Shells: | preservative-gauge thickness |
| Centers: | non-descript |
Flavor 38.3 / 50
couverture a BGP (background prop) lacking guts against medium-strength infusions, giving an illusion of balance that’s in fact rather one-sided; hence, the better reps are in the White Chocolate category where couverture matters least
Quality 21.1 / 30
Commercial craft airmailed in.
Selections
| Couverture: | Callebaut |
Charleroi – set in a lion’s-mold; supposedly a plain dark but roaring black & blue berry dominate w/in a muscular chocolate frame... to a café tail; excellent
Brugge – vanilla butter cream; smells & tastes a little like the town it’s named after – septic
Damme – Dark-on-Dark w/ lightning bright raspberry infusion; far from overpowering but chocolate base lacks guts to support it; damnable
Brussel – Dark-on-Milk crowned in festive orange; similar to raspberry Damme, very little chocolate capital
Bouillon – Dark-on-Milk; softly caramelized hazelnuts where every character hides behind soupy veil of sugar
Dinant – tiramisu complete w/ crunchy breadcrumbs; good verisimilitude to the dessert
Cognac – cacáo warmly caramelizes brandy’s peat notes; a showcase
Gent – all Milk Choc almond praline accented gingerly by the spice of the same name; draws nuts into roasted / more unctuous tones & then fuses w/ them to form an inventive flavor combine; tremendous
Sint-Niklaas – perfume opens to pistachio ganache w/ florid citrus harmonics; White Choc at its merry-blast best
Oostende – so much White-on-White (chocolate ‘n coconut) tastes egg whites; makes great flavoring for protein powder
Binche – White Choc over creamed-hazelnut filling w/ shocking length
Hasselt – 3 layers (White, Milk & semi-Dark) whip it for thick mocha cream sauce
Ieper – baton of soft solid gianduja w/ just enough filbert to break thru the butter
Chimay – starts out an after-dinner mint from cheap oil, rights itself, then settles into a finely-infused alternating current of cool mint & warm cocoa
Waterloo – wages brave fight but in the end succumbs to a sticky mess
Brugge – vanilla butter cream; smells & tastes a little like the town it’s named after – septic
Damme – Dark-on-Dark w/ lightning bright raspberry infusion; far from overpowering but chocolate base lacks guts to support it; damnable
Brussel – Dark-on-Milk crowned in festive orange; similar to raspberry Damme, very little chocolate capital
Bouillon – Dark-on-Milk; softly caramelized hazelnuts where every character hides behind soupy veil of sugar
Dinant – tiramisu complete w/ crunchy breadcrumbs; good verisimilitude to the dessert
Cognac – cacáo warmly caramelizes brandy’s peat notes; a showcase
Gent – all Milk Choc almond praline accented gingerly by the spice of the same name; draws nuts into roasted / more unctuous tones & then fuses w/ them to form an inventive flavor combine; tremendous
Sint-Niklaas – perfume opens to pistachio ganache w/ florid citrus harmonics; White Choc at its merry-blast best
Oostende – so much White-on-White (chocolate ‘n coconut) tastes egg whites; makes great flavoring for protein powder
Binche – White Choc over creamed-hazelnut filling w/ shocking length
Hasselt – 3 layers (White, Milk & semi-Dark) whip it for thick mocha cream sauce
Ieper – baton of soft solid gianduja w/ just enough filbert to break thru the butter
Chimay – starts out an after-dinner mint from cheap oil, rights itself, then settles into a finely-infused alternating current of cool mint & warm cocoa
Waterloo – wages brave fight but in the end succumbs to a sticky mess