This is a rare dark chocolate using beans from Davao in the Philippines. We noted dark molasses leading to a caramel sweetness and roasted coffee finish. The bar also has a slightly rough texture that coats the mouth, leaving behind a pleasantly rich aftertaste.
The Philippines is not a country that immediately springs to mind when you think of cacao production, but we have been seeing more adventurous makers (such as Askinosie) looking to this origin. Georgia Ramon the Puentespina family. Charita Puentespina and her husband Robert leased a farm in Malagos and rehabilitated the existing cocoa trees. As well as selling their premium quality Trinitario beans, Charita’s son Rex also crafts his own chocolate – Malagos chocolate.
Georgia Ramon is our first German maker. The company was founded by Georg Bernadini and his partner Ramon. Georg is not stranger to the world of chocolate. Starting out as a chef patissier in Germany and Paris, he worked in a number of restaurants including then 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 but decided to leave in 2010 to pursue other projects. Since then he has used his chocolate expertise to write Chocolate – The Reference Standard. This is a 920 page overview of artisan chocolate and bonbon makers.