Georgia Ramon milk chocolate Kaffee & Kakao Nibs 55%

A high cocoa milk chocolate with Ethiopian coffee (roasted by Caffé a Casa in Vienna) and cocoa nibs

The back packaging, of all Georgia Ramon bars, gives the grind and conch time in hours. This coffee milk chocolate had been grinding for 24 hours and conched for 4. The all organic ingredients were: cocoa butter, cocoa liquor, whole milk, raw cane sugar, "Bench Maji" coffee beans. The cacao origin was the Dominican Republic

It was beautiful. A rich chocolate coffee. I almost want to say 'mocha', but I feel that down plays it. I absolutely loved it. Maybe my favourite pairing, coffee and chocolate that is

The nibs added crunch to the smooth chocolate. The snap was crisp and clean, the finish was clean. The bar mould of Georgia Ramon chocolate is excellent; sometimes I have big pieces, sometimes small - very fun. Overall, just a really impressive chocolate. More please ... 

Georgia Ramon Ghana 70%

A 70% organic Ghananian dark chocolate. A medium roast, ground for 36 hours, conched for 3; I love this detail given on the back of Georgia Ramon's bars. The back also suggested "herb, mild, nutty, with floral peaty finish. With notes of humus and vanilla." 

Georg Bernadini has said that at the moment he hasn't a supplier of organic cacao from Ghana, so production of this chocolate has stopped, for the time-being (he hopes)

An aroma woody, subtly spiced, a dark oak table. This was matched with the taste, but the taste also had cocoa bitterness (but not soooo bitter), gherkin, hummus, "small dishes" - I think I was referring to almost mezze-like dining (Turkish/Persian/Greek, etc.) 

I felt as if I needed a lot of the chocolate in one 'tasting' (by this I mean more chocolate in my mouth) for it to get good. As then it had pronounced floral tones and a subtle but refreshing acidity

Georgia Ramon Carolina Reaper 70%

This is an evil chocolate. I cannot keep that conclusion until the end. There are few warnings on the back packaging, "for true gourmet masochists", "no right to exist" etc. 

This bean to bar 70% dark chocolate is a blend of cacao from Dominican Republic and Ghana

I like how Georgia Ramon chocolate gives the grinding time (in this case 24 hours) and conching time (of 8 hours) because of the all important distinguish of grinding and conching

Amongst the organic cacao and raw cane sugar there is 0.3% Carolina Chili, and pain. The Carolina Reaper is the hottest chili in the world

Apart from that chili, it's really awesome chocolate. The taste OF THE CHOCOLATE is incredible, it's very chocolate, toasty, complex. But then there's the chili that blows the head away, eyes on the verge of tears, clearing of the sinuses

A very special chocolate 

Georgia Ramon Philippinen 80%

I met Georg Bernadini when judging at the Academy of Chocolate. Throughout the 2 days he gave me his chocolate to try and handed me four bars. A very friendly guy, who is serious about chocolate

Firstly the Philppinen chocolate. It was made with Filipino cacao, raw cane sugar, and cocoa butter. I like how it is made clear that the 80% cocoa solids is NOT 100% Filipino, instead maybe 94% of the 80% is [from the Philippines]

The aroma was fruity, chilli, hummus, wood, olives

There was bitterness in taste to begin, it was like sucking on cocoa powder (texture too). It calmed down and opened to soft flavours of hummus and baba ganoush, chilli spice, mushroom. Squidgy foods align well with the creamy-ish melt. There was an acidity of fruity flavours which COULD be found. The flavour returned to cocoa, finishing with toastiness