Candied Sicilian bergamot rinds coated in Roszavolgyi's dark chocolate.
Roszavolgyi Csokolade is a bean to bar chocolate maker and confectioner based in Budapest, Hungary.
Husband and wife team, Zsolt Szabad and Katalin Csiszar, launched Rozsavolgyi chocolate in Budapest in 2004. 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.