In my quest of tasting new chocolates from around the world, I discovered Rózsavölgyi Csokoládé located in Budapest Hungary. They are a husband and wife team named Zsolt Szabad and Katalin Csiszar. They source their sustainable beans directly from Madagascar and Venezuela. Specifically, I found this wonderful 71% Porcelana from Venezuela. I’ve come to adore some amazing Porcelanas from a couple of other companies, and the uniqueness and finesse of this bar was one that I wanted to explore and create with.
The awkwardness at moments is the decision we make to take one of two separate roads.
One of absolute simplicity, the other of complex simplicity.
In other words, do we let the chocolate soar like an eagle as a prodigy playing a solo violin? Or do we place that violin in a symphony of flavors as accompaniments? I chose the latter.
I sat with closed eyes and open senses as I tasted this chocolate, it slowly unraveled imaginary scenarios of pairing it with herbal-earthy-fruity and bitter instruments.
I imagined so many flavors I wished to pair with it that it felt profuse.
Wheat bread, Black currant, Cinnamon and leaf, Black truffle, Tarragon, Gesha Coffee are the instruments in this edible symphonic concert.
I decided to approach it deliberately like an orchestral piece. This would mean a different style of presenting the dish as well since a traditional plated approach would not work. Various utensils would be needed and both hands to alternate the black truffle notes with one hand and chocolate percussion with the other hand. All with finesse, contentment and passionate appreciation.
There was a zen calmness to this dish that led me to express it in a slightly Japanese garden fashion. The beauty of these concepts is that the ideas come out of discovering elements of the ingredients that bring me to new culinary expressions.
Special designed spoon for eating the creamy chocolate designed by Andreas Fabian. The special bowl and rear bump spoon from Stimuli created by Jinhyun Jeon. Using uniquely designed cutlery always adds a necessary sensory experience to the person on the receiving end.
Caramelized wheat cream, Black truffle purée, Porcelana cremeux. Gesha coffee gelee
Black currant croustillant & purée, Tarragon salad, Cinnamon & leaf dressing
Photographing the ingredients to me really brings its importance out into the spotlight. This is what the Chocolate Chronicles Episodes are all about. Looking with new eyes and creating with ultra creative perspectives.
