For their Brasilien 70% bar Georgia Ramon have used Trinitario beans from Fazenda Camboa in the northern Bahia region of Brazil. The Fazenda has been owned by the Carvalho family since 1982 and it is now the largest bio plantation in Brazil as well as paying its farmers an annual premium based on their share ownership in the annual production. The Fazenda has also established a regional school bus system as a means of supporting the community which has allowed the Fazenda to flourish.
To taste, this is a rich and creamy bar with roasted aromas lingering on the palette. The sweet and sour notes of honey and sherbert are exceptionally well balanced, making this a deliciously indulgent treat…
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.