Georgia Ramon – Farenheit 264 Peru-Piura Blanco Nacional 82% Dark Chocolate

By Georgia Ramon

  • fruity
  • spicy
  • dark

£6.95

In stock

  • Description

    This special edition bar is made with the same Peruvian cacao as that of Gerogia Ramon’s R.A.W bar, but this time, they’re roasted.

    This bar has been crafted as an experiment in chocolate making, to see what difference might be tasted when beans that have previously been used to create a raw bar are now roasted.  Georg and Ramona, the team behind Georgia Ramon, have taken a very scientific approach to this investigation.  They have carefully documented the temperature at every stage of cocoa production, and in the spirit of openness they share this information on each bar’s wrapper.  The beans are fermented and dried at a low temperature (max 50C) before undergoing a medium roast at a maximum of 50C.   They are then ground at 129C and tempered at a maximum of 45C.

    This bar is intense, with notes of lime from the start.  It has a slightly grainy quality, although the melt is even and relatively quick.  As the bar finishes, it leaves a nutty texture that reminds us of chopped walnuts.

     

  • Additional information

    Weight 55 g
    Type of Chocolate

    Maker Country

    Maker

    Cocoa Percentage

    Cocoa Content

    Icons

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    Ingredients

    Dietary Information

    Bean Origin

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  • Energy51kJ/12kcal
    Fat25g
    of which
    - saturates18g
    Carbohydrates51g
    of which
    - sugars29g
    Protein15g
    Allergens
    Peanuts (traces), nuts (traces)

    Ingredients coming soon.

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Maker description

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