The Congo Mountains of the Moon is taken from the name given to the Rwenzori mountain range which lies on the border between the Democratic Republic of the Congo and Uganda. It is here that we find the Trinitario and Forastero beans used for this 100% dark chocolate bar. The mild climate of this area allows for a rich soil where you can find cocoa plants growing alongside coffee, vanilla and a variety of different fruit.
To source these beans Georgia Ramon worked with German-born Clemens Fehr and his wife Corinne who run a community project to support farmers living in extreme poverty. The project has enabled these farmers to increase the quantity of high quality cacao grown in the area.
As a 100% bar we found this a true delight. On one hand you have beautiful aromas of stone fruits but the to the taste the bar is very green and earthy with a hint of coffee and tobacco at the end.
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.