Based in Bonn, Georgia Ramon is the first German maker we partnered with. Georg Bernadini and his partner Ramon founded the company (which also has a shop and small coffee roasters) in 2015. Some of those familiar with the chocolate world may already know of Georg Bernadini. He started his career as a chef patissier in Germany and Paris, before doing a stint as head patissier at two Michelin star Les Jardins de L’Opera in Toulouse. In 1992 he helped to found Confiserie Coppeneur et Compagnon alongside Oliver Coppeneur. Bernadini spent 17 years at the company before leaving 2010 to work on new projects, including Georgia Ramon. He has used his chocolate expertise to write Chocolate – The Reference Standard. This book is a staggering 920 page overview of the world of artisan chocolate and bonbon makers.
One thing we dearly appreciate from Georgia Ramon chocolate are the details specified on the packaging. For this 76% dark chocolate bar, the cacao beans have undergone a medium roast, and ground for 72 hours; the chocolate has not been conched.
The beans in this bar are called “cocoa de montañas” and are grown by fourteen farmers (and their families) from El Vado in Tuzantán (Chiapas).
On taste, this chocolate gifts notes of cherry and coffee. As the chocolate has been ground and refined, but not conched, this lends itself to Georgia Ramon’s signature slightly grainy texture.