Georgia Ramon

Georg Bernadini and Ramona Gustmann craft their bars in Bonn, Germany.

We were very excited to welcome our first German maker Georgia Ramon to the chocolate Library. The company was founded in spring 2015 by Georg Bernadini and Ramona Gustmann.

For those well-acquainted with the chocolate world, Bernadini’s name might already be familiar. Georg Bernadini has over 27 years experience in chocolate, patisseries & confiserie. Starting out as an apprentice Patissier in Bonn, he worked in Munich and then Paris as a confectioner and bakery manager. He then spent 6 months as Head Patissier at Les Jardins de l’Opera in Toulouse, which held 2 Michelin stars at the time.

In 1992 he helped found Confiserie Coppeneur et Compagnon with Oliver Coppeneur. During his time there, Bernadini was involved in almost every aspect of the company from production and purchasing to marketing and sales. His most important project and the one he is perhaps most proud of was setting up the company’s bean to bar chocolate line. He oversaw the whole project from its conception. He personally took a hand in sourcing beans and machinery as well as creating the recipes and packaging for the bars. Ramona also spent two years working at Confiserie Coppeneur in Bonn as a shop manager. Together the two have a wealth of chocolate knowledge an experience on how to run a chocolate business.

Bernadini left Coppeneur in 2010 to pursue other projects. Since then he has used his chocolate expertise to write Chocolate – The Reference Standard. This encyclopedic 920 page book provides an in depth overview of artisan chocolate (both bon-bon makers and craft chocolate makers).  The bulk of the book is a directory of chocolate artisans around the world. Bernadini gives a summary of the company, tasting notes on some the chocolate and a rating of the maker. (And if you want to read for yourself we’ve got a few copies for sale here)

Flicking through Chocolate – The Reference Standard it is evident how well Bernadini knows the chocolate world. With Georgia Ramon he has been able to put his experience and expertise into practice. As well as the bean to bar range, Georg and Romana have a shop and cafe in Bonn where they their own range of sell gluten free cereals and chocolate confections.

Georgia Ramon puts sustainability at its core. Ingredients are often organic and always carefully sourced. The beans either come directly from plantation owners and cooperatives or from merchants that Georg has come to know and trust inside the industry.

As well as simple but expertly-crafted single origin bars, Georg and Ramona have crafted some unique bars with very creative flavour combinations. Perhaps the most bizarre combination we’ve come across is their white chocolate with broccoli and almonds. Another bar (and definitely not one for the fainthearted) is a dark chocolate made with the world’s hottest chili pepper – The California Reaper.

 

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