The aroma had me in a forest, it was toast, spice: cracked pepper, chilli; prune, forest fruits, orange blossom, wood shavings, malt, tree sap, Marmite. The wooded profile dominated the fruitiness (and bare in mind it wasn't greatly fruity)
On the tongue was a juicy acidity, with firstly a heavy roast but then berries rounding it: strawberry. There was also pineapple, the occasional sour hit (loved!) and raisin
The finish was slightly bitter and with some astringency
Tasting again right after the Sambirano chocolate I made: it was alkalised cocoa and wood. But once my mouth became more familiar again, there came the acidity and fruits
It is good chocolate with great acidity (think raspberry and sour cherry!), though I was not so hot on the earthed/wood profile. And it's just SO roasted
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