This mild and very approachable dark chocolate uses cacao beans from Davao in the Philippines. We tasted molasses as well as caramel sweetness and subtle spice. Hints of roasted nuts and citrussy coffee finish the chocolate. The bar also has a slightly rough texture that coats the mouth, leaving behind a pleasantly rich aftertaste.
The Philippines is not a country that immediately springs to mind when you think of cacao production, but we have been seeing more adventurous makers sourcing from the southeast Asian nation. Georgia Ramon gets its beans fromthe Puentespina family. Charita Puentespina and her husband Robert leased a farm in Malagos and rehabilitated the existing cocoa trees. As well as selling their premium quality Trinitario beans, Charita’s son Rex also crafts his own chocolate – Malagos chocolate.
Based in Bonn, Georgia Ramon is our first German maker. 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.