After a lifetime of eating chocolates with Porcelana (Amadei vs. Alain Ducasse) being my favorite, I found out my childhood home finally produced a chocolate - so I am a bit partial. Packaging is very Taiwanese. Chocolate came in a plastic bag which is very Taiwanese prob for the hot weather but not very typical. The chocolate initially took a bit more time to melt in the mouth perhaps also to store better in hot weather - not used to this. So I chewed. Once melted, wonderful notes of mild wild sourness/raisin and fruits burst and linger with a sweet, light aroma finish that lasts. Very little bitter after taste. It's not as heavy/complex as my Porcelana, almost like big cab. vs. pinot noir. It's a bit too refined but not perfect like your typical Valhorna bar. But it's a good chocolate if you don't like bitter but don't like the lack of complete flavor of Dieter Meier with bitterness extracted. I would recommend this, hope they make it a bit stronger and melt better in the mouth.
