Ruvido Chocolate From Italy Is Pushing The Boundaries On Texture.
Ruvido is a new bean-to-bar chocolate maker from Italy, based outside of Milan. What I like about Ruvido is their confidence in their product. They are not only new to the scene of craft chocolate, but also pushing boundaries in texture. Most makers know that customers want silky smooth chocolate. Ruvido texture is anything but that.
I’m not often a fan of very textured chocolate. I have tried textured chocolate many times from various brands, and this goes even beyond the current textured brands on the market. It’s rough and gritty, but for some reason it works for me. I think it’s due to Mattia’s background in specialty coffee, his knowledge of roasting, and a palate already developed for fine flavour.
It’s reminiscent of the Italian chocolate makers who over a century ago would be going door to door, grinding cocoa beans right in front of a persons house in order to offer up some freshly made chocolate on the spot. Gone are those days, but this makes me imagine that this is the sort of chocolate Italians would have been enjoying 150 years ago (albeit it was for drinking not eating). Not only rough in texture due to manual grinding, but also the powerful “unpolished” vibrant flavours that it would have had.
I will say, it’s not for everyone. And if you’re very picky about having your chocolate silky, you may not enjoy it. But I still encourage you to give it a try. Many who say they like smooth chocolate are surprised how much they enjoy it. The associations and award organizations are often behind when it comes to keeping up with new styles and types of chocolate. Eventually they end up accepting them - so I encourage you to be one step ahead and learn to appreciate the unique styles and ideas new chocolate makers are coming up with.
Keep in mind that they only produce one batch. So the bars you will see here below will not be always available. Try them while you can!
Maker Origin: Ruvido is based in Trezzo sull’Adda, Italy just East of Milano. They have a unique and unorthodox method and approach which pushes the boundaries of fine chocolate today.
Made with a Trinitario (ICS 95) and CCN51 hybrid cacao. CCN51 is notorious in the cacao world for poor flavour - but like any chocolate nerd knows - a poor cacao just requires better fermentation. Definitely a bar that will make the snobs weep, but the connoisseurs smile.
The cacao is grown in the Ucayali valley and is composed of nearly 500 farmers in the region, supporting their livelihoods and the growth of many other flora including banana, coconut, dala dala, and bijao.
Ingredients: Cacao Beans, Raw Cane Sugar.
Suggested Flavour Notes: Cinnamon. Ginger.
Texture: Ruvido has a unique approach resulting in a texture that is rough and wild, so don’t expect a traditional silky smooth chocolate. It truly is an experience.
50g (1.76 Oz)
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