Here at Cocoa Runners we’ve tasted thousands of bars, but this is perhaps the most unusual flavour combination we have ever come across. Even more surprising than the mix of ingredients in this vegan white chocolate bar, is how well this unlikely pairing works.
Georgia Ramon has conched almond flour and dried broccoli powder into the high percentage white chocolate. Don’t be fooled the sweet green aroma and initial taste. As the chocolate melts discover a smooth but thick white chocolate with an unmistakable broccoli flavour. Mixed into the creamy-textured white chocolate are generous chunks of sea-salted Sicilian almonds. Perfectly roasted to reveal their sweet nutty profile, the dusting of sea salt lifts the flavour. The toasted nuts provide a crunchy contrast to the sweet vegetal note of the chocolate.
A truly unique combination and a very different way to get your five a day this bar is a must try for those seeking a taste sensation. While we think this is the kind of bar that everyone should try at least once be warned – if you don’t like your greens then this broccoli bar may not be your perfect match!
German make Georgia Ramon is the brain-child of Georg Bernadini and his partner Ramon. Georg is a well-known figure in the chocolate world. After training and working as a chef patissier in Germany and Paris, he helped found Confiserie Coppeneur et Compagnon alongside Oliver Coppeneur. Bernadini spent 17 years at the company before leaving in 2010 to pursue other projects. Since then he has used his chocolate expertise to write Chocolate – The Reference Standard. This is an encyclopedic 920 page overview of artisan chocolate and bonbon makers.