For this bar Georgia Ramon have used the heirloom Beniano varietal. This cocoa is known as “Beni Wild” and is genetically unique to the Bolivian Itenez basin in the Amazon Delta. The small forest islands where the cocoa can be found are even known by the locals as “los Chocolatales”. The wild-growing beans for this particular bar were sourced from Hacienda Tranquilidad which is the name of one of these Chocolatales. The hacienda is owned by former German development expert, Volker Lehmann, who bought the islet in 2001 and established a research centre which focuses on the exploration of wild cocoa. With 500 hectares of natural forest, 80 hectares of low-yielding natural pastures as well as 40 hectares of nature reserve, the finca is a medium-sized farm which aims to preserve and nurture the unique cocoa growing conditions of the Chocolatales.
The honey and ripe fruit notes which are characteristic of Beni Wild beans are evident here with rich layers of fig, plum and currants coming to the fore. The natural sweetness is counter balanced with a hint of roasted coffee to finish off this delectably indulgent bar.
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.
This bar achieved a Bronze at the Academy of Chocolate Awards 2017.