Rich notes of sweet raisins and brown cane sugar define this Ghanaian dark chocolate. The thick bar has a velvety melt, revealing aromatic caramel spice. A creamy note leads to a roasted coffee finish.
Most of the world’s chocolate is grown in Africa and in fact Ghana is the second largest cacao grower in the world. Most this is grown in bulk and used in mass-produced, poor quality chocolate and farmers receive low prices for their crops. It is great therefore to see craft chocolate makers exploring high-quality and transparently sourced cacao from the country. Georgia Ramon sources these beans through Austrian maker Joseph Zotter. Zotter purchases the beans from Fairtrade certified ABOCFA-Cooperative in Ghana.
The first German maker in our Chocolate Library, Georgia Ramon is the brain-child of Georg Bernadini and his partner Ramon. Many keen cocoa beans Bernadini’s name may well be familiar. Georg Bernadini’s career in chocolate began in the 80 when he trained and worked as a chef patissier in Germany and Paris. 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.