Georgia Ramon – Farenheit 264 Peru-Piura Blanco Nacional 82% Dark Chocolate
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.
Weight 55 g Type of Chocolate Maker Country Maker Cocoa Percentage Cocoa Content Icons Ingredients Dietary Information Bean Origin
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Energy 51kJ/12kcal Fat 25g of which - saturates 18g Carbohydrates 51g of which - sugars 29g Protein 15g
- Peanuts (traces), nuts (traces)
Ingredients coming soon.
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Georg Bernadini and Ramona Gustmann craft their bars in Bonn, Germany. Read more about Georgia Ramon