The Rozsavlgyi Csokolade Porcelana 71% won a 'Bronze' at the 2011 Academy of Chocolate Awards and interestingly came one grade lower than their Trincheras bar which uses a less revered bean. The Porcelana cacao tree is a variant, and rare version of the general cacao species and is named as such as it produces a white pod as opposed to the usual green, yellow, red coloured fruits.
The Porcelana beans have a traditionally low level of acidity and is certainly one of the finest in terms of flavour capabilities. It certainly won't give you a blast of flavours as many bars made with Trinitario cocoa beans, but for those that prefer a more elegant, traditionally 'chocolate' flavour may prefer this type of chocolate. Some say that the Porcenala is the purest form of Criollo bean, which in turn is the finest of the classically (and erroneously) defined three types of bean (with the Trinitario hybrid and Forrestero being the others), but that would be to over-simplify the situation. What is generally accepted, however, is that Porcelana beans can be made into absolutely exceptional chocolate. As the beans are more expensive to buy, that added cost and exclusivity is represented in the price when compared to the other Rozsavolgyi Csokolade chocolate bars.