Color:	magenta brown
Surface:	gently brushstroked
Temper:	fine glint
Snap:	super tight

lightest De Vries yet: actual chocolate -> grape & green elements (olives & herbs)

Texture:	smooth; very slight astringency at the back
Melt:	even & steady

chocolate -> grape... swells sweeter to currant, then olive crisscrosses for light balsamic against a mint overhang -> subsoil elements rise up for vegetal bouillon w/ iron & glutamate -> clary sage + cilantro -> licorice -> goes dark & lost in the woods -> dank & dense chocolate in the after-drawer

All the needles attenuated. A little more sugar coupled with a slightly higher roast by De Vries standards results in greater equalization in the flavor profile. Still, this remains atypical for DR (save for that olive, celebrated in Cluizel Los Ancones) due to truncated ferment compensated by lengthy conche & aging of the block once fully processed, mellowing alot of fruit acidity & swapping it out for savory umami replacements.

If nothing else, De Vries maintains his difference.

ING: cocoa, cane sugar