100% pure chocolate from Belize by Georgia Ramon.
Georgia Ramon says on the bar about the origin of the cocoa: “We get the cocoa from Patrick Walter (Choco Del Sol), he gets the cocoa directly from the farmers We pay much more than the minimum prices that the fair trade organizations This is how we contribute to a sustainable future for farmers and cocoa from Belize (tcgabelize.com)
Taste note of Georgia Ramon: Bitter but with a mild taste. Very aromatic, fragrant and nutty. With a fruity aftertaste. Showing cereals and grape.
Cacao liquor 100%
Note about the manufacturing method:
Grinding: 36 hours
Conching time: 9 hours
Allergy note from the maker: May contain traces of nuts, peanuts and milk
About the maker
Georgia Ramon is the company of Georg Bernardini and his wife Ramona. Georg is known as ‘the Schokoladentester’ and wrote two fistful bundles full of chocolate facts and especially reviews. Definitely worth it for fans of chocolate origin. The book is a nice starting point to discover many more beautiful bars.
Georg got the taste and started making bean to bar chocolates himself. He does this in his workshop, with shop, in Bonn – Germany.
Also read what Georgia Ramon tells about farmers who grow cocoa for his chocolates.