Color:	greying dark brown (roasted butter)
Surface:
Temper:	flat
Snap:	underprivileged / shushed; ragged edge (Tempering & Conching the 2 steps El Rey intentionally overlooks)

rich & deep penetrating chocolate of super abundance just blows the wrapper, accented in spices (vanilla, cardamom, & mint) & ceiba wood chips; you’ll be licking your nose for a taste of this scent

Texture:	rubber latex
Melt:	staged foreplay & staggered reach around

uncocks a sweet vanilla-cream chocolate -> cool menthol from the aromatics rubs warmer toward eucalyptus -> breadfruit opens to chestnut & almond -> serene chocolate bang, dappled in soft papaya -> commingles atop that chestnut, mainlining like this for days... this bar’s sweetspot... until it melts away... cocoa butter

A gorgeous vintage; among the sweetest 70%s around (the combination of genetics + added sugar). El Rey, never one to fuss too much when it comes to refining (unlike the French - Cluizel & Valrhona the prime examples), just sticks the basics in romancing this bean: a well husbanded crop of sound ferment & clean drying techniques put thru a hot fired roast (which burns off & mitigates a good portion of the fruit acids in this varietal, in contrast to Domori), then balmed in high butter content, & perhaps a point or two of excess sugar (contributing to that cold beginning but at least avoids venturing into that all-too-common coffee territory of Rio Caribe, thereby substantially reducing its customary dark tones instantiated by Paria’s version).

The net result hits the right ratios & macs it – butter the main component really carries then fixes the flavor. A great bar of rooted Old World character & gentle macho strength / swagger. ING: cocoa liquor, sugar, cacáo butter, soy lecithin, vanilla; CBS ~2:3:2