The aroma and flavor were similar; both with relatively uniform complexity...and creamy, nutty, earthy and muted fruit (cherry) and faint biscuit notes. The texture was creamy. And the ready melt and access to flavor were aided by the relative thinness of the bar.
This tasting experience (and perceived unfolding) was due in part to the higher percentage of cocoa solids (80%) in this bar -- and the cocoa itself. Other cacao beans would have tasted much bolder and less nuanced. Less sugar meant the more delicate but rich nuances weren't overwhelmed by sweetness.