You're welcome. The Carafa II and III are definitely roasted in taste. III is almost a bitter burnt taste. It's about as roasted one can get without being burned or charred. If you tasted whole roasted coffee beans. There's a similarity. You use these to add mostly flavor with that come the color. In some beers you can use small amounts of roasted malts for just color. A red ale is a good example a very very small amount will make a beer red bordering on brown.
Historically nearly all cold climate beers were smoked and had a component of a dark smokey roasted taste about them. The advent of coal used in furnaces changed that and the invention of the black patent roasting machine. This forever changed beer from being dark and smokey. Brewers could make dark ales like the brown ales and porters with mostly lightly kilned malts and a small handful of roasted malt. This advancement in technology also changed mash efficiency as large percentages of a the grain bills could now be made of lightly kilned base malts. They only need a small portion of black or chocolate malt to achieve that roasted character one finds in a stout or porter and the hint of bitter chocolate in brown ale. It's the same with bocks, dunkels and schwarzbier.
Circling back to climate. Warmer climates had the capability to kiln malt using sunlight. Countries in warmer climates tended to make lighter color beers without the roasted/toasted character. They didn't need to build a fire to kiln the malt. They just left it out in the sun and it dried out the barley kernels.
Here's the two roasted grain types with their sales descriptions. It's better than I could explain from a taste standpoint. Another thought it just taste the raw malt if you can at your grain source. Pop a few kernels in you mouth you'll learn what taste it will put in your beer.
Chocolate Malt. - Carafa II
"Finest malts from the British Isles. This chocolate malt from the UK is made from malted barley that is highly roasted, though not as high as black malt, to achieve a rich dark color with roasty hints of black coffee and bittersweet chocolate. This malt adds color and flavor to a wide variety of dark beer styles and is a classic malt for stout, porter, or brown ale. At small percentages it gives a brown color and mild roasted flavor while larger amounts deliver strong bittersweet chocolate and near black color. 375-450°L"
https://www.northernbrewer.com/products/simpsons-chocolate-malt
Black Malt - Carafa III
"Finest malts from the British Isles. Black Malts are made by roasting malted barley at a higher temperature than that used to produce Chocolate Malts. This also makes it different from roasted barley which uses unmalted barley. This creates a sharp, somewhat tart roasted flavor and deep black color, with a smoother, less dry flavor than roasted barley. Small percentages add reddish color to Scottish ales, red ales, and bitter. Higher percentages give pronounced roasted flavor and aroma and black color with a tan to brown head. Ideal for just about anything black and roasty such as sweet stout or robust porter. 500-600°L"
https://www.northernbrewer.com/products/simpsons-black-malt
Northerner Brewer - Roasted Malts
https://www.northernbrewer.com/collections/roasted-malts