Chocolate – The Reference Standard by Georg Bernadini

By Georgia Ramon


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Georg Bernadini’s 920 page tome offers a comprehensive overview of ‘The best chocolates and pralines in the world’.

The ultimate chocolate lover’s companion: this book is perfect for both for the chocolate connoisseur and those looking to discover more about the world of craft chocolate.

The opening chapters give an explanation of how chocolate is made. From growing and harvesting, to industrial vs craft chocolate and bonbons, to the ethics of chocolate Bernadini touches on every aspect of modern chocolate production.

After this introductory section we come to the main reference section. Bernadini has tasted, tested and ranked a truly staggering (even by our standards) number of chocolate and truffle makers. Though he also covers bonbons, pralines and non-craft chocolate bar companies, included are many names that Cocoa Runners followers will recognise. Up to you whether you agree or disagree with his ratings!

Published in 2015 in a worldwide edition of 5,000 copies.

About the author: 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 business from production and purchasing to marketing and sales. His most important project was setting up the company’s bean to bar chocolate line. He oversaw the whole project from its conception, personally taking a hand in sourcing beans and machinery as well as creating the recipes and packaging for the bars.

Bernadini left Coppeneur in 2010 to pursue other projects. Since then he has used his chocolate expertise to write Chocolate – The Reference Standard and to start creating his own chocolate. Together with his partner Ramona, he has founded craft chocolate company Georgia Ramon whose bars are now available in our Chocolate Library!


Additional information

Weight 1000 g


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Maker description

Georg Bernadini and Ramona Gustmann craft their bars in Bonn, Germany. Read more about Georgia Ramon

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