As I noted on Wednesday, Javaz are chocolate covered coffee beans that are then covered with a shiny sugar shell. The milk ones were lovely, and the dark ones even more so.
With their deep obsidian shells lightly flecked with bits of white, they could be little marble pebbles. Just check out that lovely sheen!
Thankfully, they’re much more edible than actual pebbles. The dark chocolate was a bit stiffer than the softer milk chocolate. Otherwise, the textural combination of sugar shell crunch and coffee grit was similar to that of the milk Javaz.
The chocolate had a lightly sweet fruitiness in its body and a slightly smokiness to the finish. I think the deepness of the chocolate made for a better foil for the bitterness of the beans.
Each complimented the other, so that the bitter astringency of the coffee was reduced and the fruitiness of the chocolate was amped up. For me, this was an addictive combination. An OMG.