Color:	topsoil brown
Surface:	smudge front; craters on the back
Temper:	muddy
Snap:	low frequency; coarse edge

hulked-out / aromatically-accelerated: midnight café on the Left Bank - coffee & cigarettes just blow the doors right off & fill the cobblestone streets, taking on their scents (the croissant patisserie, the newly arrived tang from Beaujolais, & the WC too)

Texture:	soft fudge & flash powder
Melt:	comfortable, & fairly fast pneumatic flobot w/ very even distribution

mainlining: sugar strikes a nerve in the molars' root canal & climbs over a raging shock of razor-sharp coffee in a full-tilt rumble -> center-point chocolate underscores & slowly manages to breakdown the tannins with its own & the aid of cacáo butter to calm them -> mocha -> vanilla oak the backstory -> rejuvenates sweet snapping coffee grains of good sub-acids -> roof caves in from deep pounding chocolate-wood -> splattering cocoa-espresso brings the house down

A really good bar never lets down; it just kills by kick-boxing the face off with thunder & lightning all around. This a bulldozer of immense power & scale that presses the envelope. Tremendous, nearly isosceles triangle between sugar & cocoa opposite the brute strength of coffee, its force-field just too great & delivers in the end on its namesake - café - to send Slitti's version to charm school, intimidated into submission & shattered by comparison. Nor any of the uber-refinement of Valrhona's Tiffany-class Café Noir.

Columbian coffee can be pretty stock stuff (bright acidity, heavy body) but Bernachon's cacáo blend transforms it into a special premium: supremo.

ING: cocoa mass, sugar, cacáo butter, coffee, vanilla bean, non-GMO lecithin