Ingredient: cocoa beans, sugar, cocoa butter, emulsifier (soya lecithin), natural vanilla extract.
Notes
Begitu dibuka, aroma chocolate menyeruak, dg hint floral sebentar, woody, slight nutty, and maybe i can finally smell some vanila (hope it's right), or is it spicy?
Initial Impression
Shoot! Another chocolate that have 'bloom', memang seharusnya begitu dibeli langsung sikat, biar ga kena perubahan suhu gini. Hope the other Valrhona just fine. Berhubung kena 'bloom', warna dark brown hanya terlihat ketika diusap sebentar (ga sampe warna hitam seperti Whittaker Ghanaian 70%), dan tentunya uda ga ada high shine.
Bagusnya, ketika dipatahkan, it's still have a clean and sharp 'snap'.
Begitu diusap pun, butuh beberapa detik untuk sedikit melelehkan cacao butter-nya di jari.
Taste Impression
A slight bitter (that so often tasted from Forastero bean), but it last for a second (not as Godiva 85%, which last till the end, make Godiva not quite palatable for me). Than, citrus acid (usually I tasted in Madagascan bean) came out, followed by a tannic (herb or wood?), roasted coffee. After take some pieces, the bitterness not tasted anymore, nicely done. Another piece I tasted, a slight sweetness came along too. And maybe a subtle nutty when I chewed it.
Finished with coffee bean aroma, oat, and maybe spicy too.
The aftertaste, dry like light bodied red wine, still lingering and it's almost an hour now, sure it's a pleasant for me.
Texture Impression
Smooth and velvety, fairly easy melt than Godiva, maybe it's have more cocoa butter. With mild intensity for my palate, feel like Lindt Ecuador 75% (I'll review it another time).
Overall Impresion
More palatable than Godiva (that's for sure); flavors that gradually change; nice and real long, red wine aftertaste; what more can I ask? Oh, maybe the supply, so I can easily buy it hahaha.
Rating
3-4: A joy to the world!
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