//Ingredients
ROZSAVOLGYI
CHOCOLATE (Hungary)
H
usband and wife team, Zsolt Szabad and Katalin Csiszar, launched Rozsavolgyi chocolate in Budapest in 2004. At the time, Zsolt, a mechanical engineer, and Katalin, a graphic designer, were searching for an idea they could develop together and “the idea of making chocolate felt right” says Zsolt. They built a “chocolate laboratory” as an extension to their house which remained as their factory for five years until they moved into their current location in the city. After picking up the basics, Katalin went to study under Lionel Gauvin in France, Roberto Catinari in Italy and Michael Recchiutti in San Francisco to hone her chocolate making skills. The couple quickly realized that in order to make the best chocolate from the best available ingredients, they would have to move away from buying expensive couvertures that tended to be over roasted and go directly to the source. Today Rozsavolgyi chocolate works with seven types of cacao beans (five from Venezuela and two from Madagascar) and makes eight types of single origin tablets in addition to seasoned tablets and bonbons which are all handmade and hand wrapped. rozsavolgyi.com ON ROASTING: Our roasting is very mild and is closer to sterilization than roasting. This way we are able to preserve more of the cacao beans’ natural “plant like” characteristics and make our single origin tablets so unique. CHOCOLATE MAKING STYLE: We are very hands on. We buy good tasting beans and want to emphasize their natural character rather than suppress it. Temperatures and aeration are constantly monitored and adjusted to preserve as much character as possible. Much attention is paid to tempering and molding (the look and the snap).
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