Hungary, Rio Caribe, Venezuela, 76%
Rózsavölgyi’s Rio Caribe holsters a meaty flavor that is like having the entire meal, wine included, all in one bite. It might be a little off menu for some but it’s very intriguing none-the-less.
Like the other chocolates Rózsavölgyi produces the packaging, and the bar, look great. I love their one piece mold. Sure it might not break in even portions but I love the procedure of just snapping the whole bar and letting it break where it may. Speaking of snap, the bar is well tempered and had an even finish. It’s a premium feeling product which is nicely bookmatched by it’s 76% Rio Caribe heart.
This Hungarian chocolate maker creates strong flavor profiles in everything that I’ve tried. This one is milder overall but it’s still rather unique. It’s aroma is similar to soy sauce, it’s sour in a fermented way. With a bit of salt. It’s really quite like steak.
It has a pretty long and smooth melt which develops the flavors well. It starts off pretty shy, kinda dusty and corky tasting with little shards of acidity and tannins thrown in. What ends up being the dominant flavor starts while the chocolate is still in your mouth but really inflates when the chocolate is gone is iron. There are a couple of usual sources for the taste of iron, one of which is frozen spinach. The other is blood, which I found it really resembles. Join that to a finish that’s also tannic and you have a really complex result. It’s a unique chocolate and bends your expectations, love it or hate it.
I like it, but I’ll enjoy talking about it even more. I think it would be good fodder for comparisons in any tasting. It’s a bit of a “meal in a pill”; I smell the elements, I taste them. To some degree I feel them. Worth picking up the cheque for.
Being the son of a chocolatier Chris has always enjoyed talking about chocolate as much as he loves eating it. He’s an artist and designer as well as a co-founder of the Chocolate Codex.