This rich, Hungarian dark chocolate made from Tanzanian beans has an interesting mix of sweetness and citrus acidity. Hints of pepper and plums come alive in subtle astringency as the thick texture melts on the tongue.
ABOUT THE MAKER
The husband-and-wife team of Zsolt Szabad and Katalin Csiszar founded Rózsavölgyi Csokoládé in Budapest in 2004. Zsolt, a mechanical engineer, and Katalin, a graphic designer, are the perfect combination for producing chocolate bars that are as stunning to look at as they are to eat. All of Rózsavölgyi Csokoládé’s bars are moulded to look like an old fireplace tile and hand-wrapped in beautifully thick printed paper. The result is half-way between a chocolate bar and work of art.
The Mababu Central Cocoa Fermentery (CCF) lies in the tiny village of Mababu, between the slopes of the Livingstone Mountains and the shores of Lake Malawi. The CCF is run by Mama Mpoki and serves a small group of around 60 cocoa-growing families, collectively fermenting and drying their beans to allow the region’s unique flavour profile to shine through in every bar.