The nose offers heaps of vanilla. It's like walking through a field of the stuff with every other sense constrained. As you bite in that vanilla competes with the cacao and the sugar so it's less dominant, but still very noticeable. It's a strange paradox - vanilla is often used to mask poor cacao, but the rustic nature, with it's low conch time often is used to bring out the best in the bean. The two approaches are certainly confrontational and perhaps counterproductive. The point with chocolate making is that it always interesting to try different styles of chocolate. You are onto a thankless task if you are intent on finding the 'perfect' bar of chocolate, but if you do embark on such a mission you will often find very interesting and thought-proving experiences on the way. This is certainly one of them.