As the second third begins, the cocoa begins to creep back up, but this time without the sweetness. At a half inch in, the cream has increased and now the wood, cocoa and cream are all at equal levels. At an inch in, there haven’t been any changes to the profile, but it has become a bit drying even with the presence of the cream. As the third comes to a close, the profile remains the same while the retrohale has a creamy cocoa profile. The strength in this third bumped up to right at medium.