The aromatic, fruity cocoa from the Dominican Republic, from Öko Caribe, is processed at a high percentage. The equally high milk content of 25% balances out the intense cocoa flavour. And the interplay works surprisingly harmoniously, despite – or perhaps because of – the complete absence of sugar. The pure chocolate flavour becomes creamy and delicately sweet on the tongue, with notes of red grapes, plums and honey.
Georg Bernardini, an absolute chocolate specialist and author of the standard work “Der Schokoladentester”, and Ramona Gustmann founded this company in 2015. Georgia Ramon is a bean-to-bar manufactory that produces first-class chocolate and pays special attention to sustainability and fair trade.
