Georgia Ramon: Craft Bean-to-Bar english

CONTENT
About us 3
Quality 4
Our Shop 5
Bean-to-Bar 6
Origins of our cocoa 7
Flavored bars 18
Vegan chocolates 28
Dragées “Suchti” 34
Hazelnut Creme Gianduja 40
Muesli 41
Filled chocolates 42
IMPRINT: Without the written permission by the company it is not permitted to reproduce the brochure, parts and photos thereof
photomechanically or to store, systematically evaluate or distribute it with use of electronic, resp. mechanical systems.
© 2017 Georgia Ramon GmbH & Co. KG
Photos: Page 8 © Zotter, Page 9 © Fazenda Camboa, Page 11 © PISA, Page 12 © Fazenda Camboa, Page 14 photo down © Jürgen Weber,
Page 14 © Klaus Blumer, Page 15 © Tranquilidad Catalogue, Page 16 © Hotel Chocolat, Page 19 © Halen Mon, Page 23 © Laverstoke Farm,
Page 24 © Caffè a Casa
All our packaging is produced with FSC-certified paper. The pergamin-bags are 100% biodegradable.

About us
Georgia Ramon was founded in spring 2015 by
Georg Bernardini and Ramona Gustmann in
the Oberkassel district of Bonn. The shop with
integrated production and a small café are also
located there.
Georg is a trained confectioner and has been a
chocolate maker and confectioner for over twenty
years. He is co-founder of the chocolate company
Confiserie Coppeneur from Bad Honnef and left
the company in June 2010. He is the author of the
award winning books “Der Schokoladentester”
(“The Chocolate Tester”), published in October
2012 and voted the world’s best chocolate book of
2013 in May 2014, and “Chocolate-The Reference
Standard”. In 2016 his first two recipe books were
published by the two publishers Lempertz and
Heel.
Ramona is Georg‘s de facto partner and a trained
salesperson. She has, among other things,
experience in the fashion and food industry, since
she also worked for two years at the Confiserie
Coppeneur as store manager in Bonn. In Vienna
she worked with Georg in a famous chocolaterie
in production.
About us 3

Quality
Flavors,
coloring agents and
preservatives
We do not use any kind of flavor, coloring
agent or preservative.
We exclusively process high-quality
essential oils, organic spices and pure
organic fruit or vegetable powders
without further additives.
All our chocolates, including those for our Bio-
Dragées Suchti, are produced in our factory in
Bonn-Oberkassel from bean-to-bar.
As far as possible, we use organic cocoa varieties
for our pure organic chocolates.
Our flavored chocolates are produced almost
without exception to 100% with organic raw
ingredients.
Organic cocoa is not cultivated in all countries of
origin where you find high quality cocoa beans.
This is particularly true for cocoa beans from
Venezuela, but also for some small Caribbean
Islands, such as Saint Lucia or Jamaica.
This does not necessarily mean that these beans
are inferior. The conventional cocoa beans
purchased and processed by us correspond to
the same quality standards as our organic cocoa
beans, but are not certified.
That is why, besides our extensive range of
organic products, we also offer chocolates
made with conventional cocoa beans of special
qualities.
Vegan
All our dark chocolates are vegan. In
addition, we also offer an assortment of
vegan light and white chocolates.
In our production facility, we also process
milk powder. After each production, our
machines are carefully cleaned. However, it
is not possible to guarantee that there are
no traces of milk in our vegan chocolates.
Gluten
All cereal products processed by us in our
production facility are gluten-free, which
prevents the contamination of our noncereal
products with gluten. Therefore,
we can guarantee without limitation that
all our products are gluten-free.
4
Quality

Our shop and our
production facility
Our shop and our production facility
are located in 53227 Bonn (Oberkassel),
Königswinterer Straße 624. There you can
watch us during the production of all our
specialties; But it also houses a small café
with 12 seats.
The basis for the delicious coffee - the beans - is
provided by a small coffee roaster from Vienna,
Caffè a Casa, where the beans are roasted
according to our specifications. The coffee is
brewed with a handmade portafilter coffee
machine from La Marzocco in Florence/Italy.
To round off the visit to our café, fresh cakes
are prepared for our customers daily. For
our cakes we also do not use convenience
products, or Flavors. In the winter season we
produce, also gluten-free, a delicious, famous
German speciality, Baumkuchen.
Exclusive and only in our own shop we offer
our customers a selection of 18-20 different
filled chocolates.
OPENING TIMES:
Monday to Friday: 10am-6pm
Saturday: 10am - 4pm
Sundays and public holidays: closed
Our shop and our production facility 5

Bean-to-Bar
We aim to achieve the best possible quality. This
is only possible by buying and processing the best
raw materials. Another step is that we use as few
as possible convenience products. It is only logical
that we produce all our chocolates from bean to
bar. We roast, grind and conche all our chocolates
ourselves.
The production of own chocolate is extremely complex,
difficult and expensive, but this is rewarded by
an incomparable taste experience.
Contrary to the general assumption, there are only
6
Bean-to-Bar
a few chocolatiers and even fewer confectioners/
pâtissiers who produce chocolate from bean to bar
themselves.
Without taking into account about half a dozen
industrial manufacturers, there are no ten beanto-bar
chocolatiers in Germany and only three
or four confectioners/pâtissiers who make filled
chocolates with their own bean-to-bar chocolate.
All others buy chocolate as convenience products;
sometimes in good, rarely in very good, but very
often in simple quality.

ORIGINS
OF OUR
COCOA

Belize
TCGA-COOPERATIVE | TRINITARIO
Belize is a country on the eastern coast of Central America and
is located in the southeast of the Yucatán Peninsula. Belize is
bordered on the north to Mexico and on the south and west by
Guatemala.
The Maya civilisation spread across what is now Belize around
1500 BC and cultivated cocoa in this area and in parts of
Honduras and El Salvador.
Even today, descendants of the ancestors of cocoa culture in
Belize live and cultivate the knowledge about cocoa that has
been passed down over centuries.
The organic cocoa from Belize is one of the very few and
rare heirloom cocoa varieties. A true heirloom of the cocoa
cultivated in Belize centuries ago.
The cooperative TCGA (Toledo Cacao Growers Association)
was founded in 1984. Since 1993 the TCGA cocoa has been
certified organic and fairtrade. Meanwhile, the cooperative
includes more than 1,100 and 95% native Mayan farmers.
Grower Partner: TCGA-Cooperative
www.tcgabelize.com
Certifications: Organic ∙ Fairtrade
Cocoa Variation: Trinitario
70%
D A R K
chocolate
ROASTING
LIGHT
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Belize, raw cane sugar, cocoa butter
Flavor: Very mild, fragrant, slightly nutty, in the finish with a hint of fruits. Notes of cereals,
grapes and vanilla.
ROASTING GRINDING CONCHING
LIGHT
72 H
WITHOUT
Ingredients: Cocoa liquor Belize
100% Flavor: Bitter, but mild in flavor. Very aromatic, fragrant and nutty, with a fruity and slightly
C O C O A
smoky finish. Notes of cereals and grapes.
8
Origins of our cocoa

Brazil
PLANTATION FAZENDA CAMBOA | TRINITARIO
Brazil is the largest and most populous country in South
America. It has ten neighbors and, with the exception of
Ecuador and Chile, borders all South American states.
The Carvalho family has been active in cocoa cultivation since
1942. The plantation Fazenda Camboa has been owned by the
brothers Arthur and Eduardo Carvalho since 1982 and is by now
the largest organic plantation in Brazil with a size of 500 ha.
The farm workers receive above average wages for the region
and the production equity incentives provide the workers with
additional compensation tied to their partial ownership in the
annual production of the farm.
Due to higher wages and a pesticide-free environment, the
farm maintains a very high worker-retention rate. Many of the
farm workers live in the neighboring village, which the farm
supports by financing the local primary school along with the
local school bus system.
Grower Partner: Fazenda Camboa
www.cacaobahia.com
Certifications: Organic
Cocoa Variation: Trinitario
ROASTING
medium
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Brazil, raw cane sugar, cocoa butter
Flavor: With flavors of raspberries and jasmine tea, with nutty notes.
70%
D A R K
chocolate
ROASTING
medium
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Brazil
Flavor: Herb and milky creamy. With flavors of raspberries, jasmine tea and slightly nutty.
60%
M I L K
chocolate
Origins of our cocoa
9

Congo
MOUNTAINS OF THE MOON | FORASTERO & TRINITARIO
The Democratic Republic of the Congo is a country located
in Central Africa and borders on Uganda, among other states.
On the border between the two countries lies the Rwenzori
Mountains, also called Mountains of the Moon. The mountains
are also part of the Virunga National Park.
There is a mild and unique climate, so that this region produces
some of the finest fruits, coffee beans, vanilla and cocoa beans.
The German-born Clemens Fehr, who has been living in Uganda
since 1999, started a project together with his wife Corinne to
support the farmers living in extreme poverty. The farmers
formed a cohesive community and successfully received the
Organic and Fairtrade certification of, among others, coffee,
vanilla and cocoa. Today, the community brings together
almost 1,000 families and the quality and quantity of cocoa has
been significantly increased.
Grower Partner:
Mountains of the Moon
www.mountains-of-the-moon.com
Certifications: Organic ∙ Fairtrade
Cocoa Variation: Forastero & Trinitario
70%
D A R K
chocolate
ROASTING
MEDIUM
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Congo, raw cane sugar, cocoa butter
Flavor: Subtly fruity with flavors of cherries, plums and apricots. In the finish with notes
of spices.
100%
C O
C O A
ROASTING
MEDIUM
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Congo
Flavor: Bitter, but mild flavor. With flavors of cherries, plums and apricots. In the finish with
notes of spices.
10
Origins of our cocoa

Haiti
PISA FARMERS | TRINITARIO & CRIOLLO
Haiti is an island country located on the island of Hispaniola
in the Great Antilles. Haiti is located in the western part of the
island and the neighboring Dominican Republic in the eastern
part.
More than a century ago, the Dufort family began their activities
in the coffee business. The family was one of the largest coffee
exporters in Haiti and in 1970 they decided to roast their own
coffee and today operates Haiti’s largest coffee roasting house.
The brand REBO is today Haiti‘s largest coffee-making brand.
Over the years, they have worked, learned, and grown,
together with farmers and cooperatives. The commitment to
quality helped raise awareness for the value behind the fruits
With the same philosophy, the Dufort family started a new
operation with cocoa farmers in 2014 dedicated to help the
cocoa growers to understand the value of their products and
increase the appraisal level of the end user.
Under the name “Produits des Iles SA (PISA)” they set up a
facility in Haiti‘s north, the center of cocoa cultivation. In the
middle of the five main regions you need a maximum of three
hours to the furthermost plantation.
By now, the network consists of more than 1,500 organic
farmers, the average plantation size is relatively small and the
largest plantation is just one hectare.
Grower Partner: PISA
www.facebook.com/PisaHaiti
Certifications: Organic
Cocoa Variation: Trinitario & Criollo
ROASTING
MEDIUM
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Haiti, raw cane sugar, cocoa butter
Flavor: Ripe figs, sour cherries and roasted nuts. With floral notes.
80%
D A R K
chocolate
Origins of our cocoa
11

Ecuador
COOPERATIVE UNOCACE | NATIONAL
Ecuador is a republic in the north-west of South America
between Colombia and Peru. The capital of Quito, located in the
Andean highlands, at 2,850 m, is the highest capital in the world.
The producer organization Unión de Organizaciones Campesinas
Cacaoteras, or UNOCACE, was founded in February 1999. In the
meantime, the organization brings together around 900 smallscale
farming families in the provinces of Guayas, Los Rios, El
Oro and Bolivar.
Nacional (or Arriba) cocoa is unique and thrives exclusively
in Ecuador. It belongs to the Forastero variety, but no other
forastero develops such a pronounced flavor. The cocoa we use
comes from the famous cocoa region of Los Ríos.
Grower Partner: Cooperative
UNOCACE
www.unocace.com
Certifications: Organic ∙ Fairtrade
Cocoa Variation: Nacional
90%
D A R K
chocolate
ROASTING
MEDIUM
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Ecuador, raw cane sugar, cocoa butter
Flavor: Flowery nutty and elegant bitter. With fruity and spicy notes.
12
Origins of our cocoa

Peru
SUMAQUAO | TRINITARIO
Peru is a country in western South America and borders the
countries of Ecuador, Colombia, Brazil, Bolivia and Chile.
In 2010, the Swiss cocoa expert Stefan Bloch and the Peruvian
Israel Pisetsky founded SUMAQAO to buy cocoa in the region of
Tocache. In addition, the company works closely with the farmers
and assumes tasks similar to a cooperative. The now 2,000
farmers from all over Peru receive support with the transition to
organic farming, increasing productivity and improving quality.
The cocoa we use is only slightly fermented and dried in the sun.
It is not roasted by us, so the antioxidants originally contained
in the cocoa are preserved.
Fahrenheit 132 (April 2017)
* R.A.W.: ROUGH - AUTHENTIC - WILD
This Choci was made with unroasted cacao beans and at a
maximum temperature of 132 °F. One of our first 2IC-Chocolates
(2 Ingredients Chocolate, only cocoa beans and raw cane sugar).
Note: Since the cocoa beans are not roasted, the official trade
name can not be chocolate.
Fermentation: low - Max. 50 °C / 122 °F
Drying: low - Max. 50 °C / 122 °F
Remove bacteria: Max. 55,55 °C / 132 °F in the core
Grower Partner: SUMAQAO
Special Edition
Certifications: Organic ∙ Fairtrade
Cocoa Variation: Trinitario
ROASTING
WITHOUT
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Peru, raw cane sugar
Flavor: Fermented new wine (Federroter), balsamic vinegar and notes of spices.
IC
82%
COCOA
R.A.W.
C H O C I
Origins of our cocoa
13

Venezuela
PORCELANA | CRIOLLO (APRIL 2017)
Venezuela is a country located along the Caribbean coast.
It is bordered by Colombia on the west, Brazil on the south,
Guyana on the east, and the islands of Trinidad and Tobago to
the north-east.
Heirloom cacao varieties are the diamonds of cacao and rare —
cacao trees and beans endowed with a combination of historic,
cultural, botanical, geographical, and most importantly flavor
value (www.hcpcacao.org).
Porcelana is one of the finest and most prestigious varieties
of cocoa. It grows mainly in the south of Lake Maracaibo in
Venezuela. Our Porcelana beans come from the Finca “La
Orquidea” from Santa Bárbara de Zulia.
Grower Partner: Finca La Orquidea
Special Edition
Cocoa Variation: Criollo
75%
D A R K
chocolate
ROASTING
LIGHT
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Venezuela Porcelana, raw cane sugar, cocoa butter
Flavor: Macadamia, ripe berries, cream and delicate spice.
14
Origins of our cocoa

Bolivia
WILD BENÍ | BENIANO (March 2017)
Bolivia is a landlocked country located in western-central South
America. It is bordered to the west by Peru and Chile, to the south
by Argentina and Paraguay, to the north and east by Brazil.
Heirloom cacao varieties are the diamonds of cacao and rare —
cacao trees and beans endowed with a combination of historic,
cultural, botanical, geographical, and most importantly flavor value
(www.hcpcacao.org). The wild growing cacao Wild Bení comes
from the Hacienda Tranquilidad from the Bolivian Itenez-basin in
the Amazon Delta. This cocoa is known as Beniano, genetically
unique and not found anywhere else in the world.
In this area more and more forested elevations emerge, which
protrude a few meters out of the plain. The locals call these
forest islands Chocolatales. One of these Chocolatales is called La
Tranquilidad, the calm or serenity. The former German development
expert Volker Lehmann, based in Santa Cruz, bought the place in
2001 and established a center for the exploration of wild cocoa. The
finca with 500 hectares of natural forest and 80 hectares of lowyielding
natural pasture, as well as 40 hectares of nature reserve is a
medium-sized farm, which gives two indigenous families permanent
work, in comparison to the neighboring huge cattle farms with
thousands of hectares. A series of Chocolatales has been cleared
for grassland, which has already made the rare heirloom cacao
disappear in some areas. In Tranquilidad a project was therefore
initiated to preserve the Chocolatales.
One of our first 2IC-Chocolates (2 Ingredients Chocolate, only
cocoa beans and raw cane sugar).
Grower Partner: Hacienda Tranquilidad
Special Edition
Cocoa Variation: Beniano
ROASTING
medium
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Bolivia Wild Bení, raw cane sugar
Flavor: Honey, roasted nuts, ripe fruits (figs, plums, currant), coffee.
IC
84%
D A R K
chocolate
Origins of our cocoa
15

Saint Lucia
ISLAND GROWERS | TRINITARIO
Saint Lucia is an island country in the West Indies in the Caribbean
and belongs to the Islands over the wind, which in turn belong
to the Lesser Antilles.
These Saint Lucian beans have been supplied through a special
collaboration with Hotel Chocolat. Since 2006 Hotel Chocolat
has been working on their beautiful Rabot Estate in Saint Lucia
and is a pioneer in connecting cacao agriculture with luxury
chocolate. More than 150 other growers on the island have
joined Hotel Chocolat‘s Engaged Ethics programme and benefit
from price and volume guarantees, making their livelihoods
long term sustainable. They have also built an amazing hotel in
this cacao estate, called Boucan, so their customers can come
and stay.
Grower Partner:
Island Growers & Hotel Chocolat
(www.hotelchocolat.com)
Special Edition
Cocoa Variation: Trinitario
77%
D A R K
chocolate
ROASTING
medium
GRINDING
72 H
CONCHING
WITHOUT
Ingredients: Cocoa liquor Saint Lucia, raw cane sugar, cocoa butter
Flavor: Red wine like a Barbaresco, berries, roasted nuts and coffee.
16
Origins of our cocoa

Dominican
Republic
The Dominican Republic is an island state located on the island
of Hispaniola, in the Greater Antilles archipelago in the Caribbean
region. The western third of the island is occupied by the nation
of Haiti.
From the Dominican Republic, we get our cocoa beans from
several partners. Our preferred and main suppliers are ÖKO
Caribe and YACAO.
ÖKO Caribe, founded by Gualberto Acebey Torrejon and
Adriano de Jesus Rodriguez, works in close cooperation with
180 farmers. The export quantity is rather modest for the local
conditions. However, it still works very well because ÖKO Caribe
maintains a close cooperation with farmers and also pays them
much higher prices. For the year 2017, ÖKO Caribe is also
planning to support the farmers with cocoa seedlings in order
to increase farm yields and family income.
YACAO is a project in the Yamasá region (40 km north of
Santo Domingo) and was lauchnched by the swiss company
PRONATEC and local partners in 1999.
The beans used in the Yacao project come from smallholders
affiliated to the Fundación Dominicana de Productores Orgánicos
(FUNDOPO). Grown from 84 families in 2000 today FUNDOPO
has more than 1000 members
These cocoa beans are used in all our flavored chocolates, whole
milk chocolates, vegan chocolates, Suchti-Dragees and Müsli.
In our dark chocolate for the flavored chocolates the proportion
is 60% (and 40% Ecuador UNOCACE), in all other chocolates
the proportion is 100%.
Grower Partner: ÖKO Caribe
www.oko-caribe.com
YACAO
www.yacao.com
Certifications: Organic
Fairtrade (YACAO)
Cocoa Variation: Trinitario
Origins of our cocoa 17

FLAVORED
BARS

Halen Môn®
Sea Salt Flakes 70%
Dark chocolate flavored with Halen Môn® sea salt, which is
obtained around the “Isle of Anglesey” in Wales from the Atlantic.
Halen Môn® is a brand of the Anglesey Sea Salt Company (http://
www.halenmon.com).
Acting out of necessity, the co-owners David Lea-Wilson and his
wife Alison began to experiment with the extraction of salt in
1997. The previous business, oyster farming, fish wholesale and
aquarium was very seasonal, therefore they both looked for a
new business idea. In 1999 the first salt was sold to the local
butcher. Today the salt is popular with top chefs and hobby
chefs around the world, and is indispensable in the culinary
world.
© copyright
© copyright
© copyright
Ingredients: Cocoa liquor Dominican Republic & Ecuador, raw cane sugar, cocoa
butter, Halen Môn® Sea Salt Flakes (0.9%).
Flavored bars
19

Carolina Reaper
Chili 70%
Dark chocolate flavored with Carolina Reaper, the hottest chili
in the world. With an average of 1,569,300 Scoville and peak
values of more than 2,200,000 Scoville this variety achieved an
entry in the Guinness Book of World Records in November 2013.
The chocolate knows no mercy, only pain. For true gourmet
masochists. The chocolate has no right to exist, except that
many people enjoy it when the hot pain of chili rises to their
head. You have been warned!
Inspired by Jeff Shepherd (Lillie Belle Farms) and his chocolate
bar “Do not eat this chocolate”.
Scoville Level 10+ (1.569.300 Scoville)
Ingredients: Cocoa liquor Dominican Republic & Ecuador, raw cane sugar, cocoa
butter, Carolina Reaper chili (0.3%), pain.
20 Flavored bars

Malabar
& Cubeb-Pepper 70%
Dark chocolate flavored with Indian Malabar pepper of fruitymild
sharpness and Indonesian Cubeb pepper with spicypeppery
notes.
The Malabar region on the west coast of India is most likely
the origin of the pepper plant. From there the pepper spread
throughout India. In this region, pepper has been cultivated for
thousands of years and is still hand-picked.
The Cubeb-pepper is native to Java and other Indonesian
islands. Cubebs are the immature fruits of the plant species.
In China, Cubebs have long been used in medicine for healing
purposes. Cubebs have a warm, turpentine-like aroma. The
taste is bitter-eucalyptus-like.
Cubeb-pepper is the medicinal plant of the year 2016.
Ingredients: Cocoa liquor Dominican Republic & Ecuador, raw cane sugar, cocoa
butter, Cubeb-pepper, Malabar-pepper (2%).
Flavored bars 21

Almonds
& Spices 70%
Dark chocolate flavored with crispy roasted Sicilian almonds
and wintry spices.
The almonds came to Sicily from Southwestern Asia. The
almond blossom season in Sicily extends over a long period.
While the numerous almond trees already bloom mid-January
in mild years, the almond blossom season extends to the end
of March.
In addition to the Spanish almonds of the Marcona variety,
Sicilian almonds are particularly aromatic.
Only available in the winter season!
Ingredients: Cocoa liquor Dominican Republic & Ecuador, raw cane sugar, cocoa butter,
roasted almonds (10%), Spices (2%) (cinnamon, cardamom, star anise, mace, bourbon vanilla,
ginger, Cubeb-pepper, Malabar-pepper), sea salt.
22 Flavored bars

Buffalo Milk 50%
Buffalo milk is rich in vitamins and minerals, has a strong taste
and develops a wonderful melt-in-your-mouth experience
in our chocolate. Any fan of buffalo mozzarella will love this
chocolate.
We obtain our buffalo milk from the English Laverstoke Park
Farm, where a herd of 1,500 buffalo enjoys a happy and stressfree
life. Because the protein composition is different from
cow’s milk, in many cases people with an allergy to cow‘s
milk can consume buffalo milk. However, anyone wishing to
consume our chocolate should seek medical advice first.
Ingredients: Cocoa butter, buffalo milk powder, raw cane sugar, cocoa liquor
Dominican Republic.
Flavor: Pronounced cocoa note with a delicate taste of buffalo milk. Creamy-milky
with delicate melt.
Flavored bars 23

Coffee
& Cocoa-Nibs 55%
Conched with liquefied coffee beans Bench Maji from
Ethiopia. The Arabica plant, originating from the primeval
forests of Ethiopia, spread all over the world and is considered
as ancestor of all Arabica varieties. Roasted by Caffè a Casa in
Vienna (www.caffeacasa.com) the coffee chocolate harmonizes
very well with crisp roasted cocoa nibs made from cocoa from
the Dominican Republic.
Ingredients: Cocoa butter, cocoa liquor Dominican Republic, whole milk powder,
raw cane sugar, coffee beans “Bench Maji” (7%), Kakao-Nibs (5%).
24 Flavored bars

Vanilla
The vanilla is a spice which is obtained from the fermented
capsules (“pods”) of different species of the orchid genus
Vanilla.
The genus Vanilla comprises about 110 species, 15 of which
supply aromatic capsules, commonly referred to as vanilla
pods. The most important way of producing vanilla pods is the
vanilla planifolia. Originally from Mexico and Central America,
the spice vanilla is mainly cultivated in Madagascar, Réunion
(formerly called Île Bourbon and hence the name Bourbon
vanilla) and other islands of the Indian Ocean.
Ingredients: Cocoa butter, raw cane sugar, whole milk powder, Bourbon vanilla
(0.9%).
Flavored bars 25

Raspberry
& Rose
Flavored with aromatic-fruity raspberries and precious Bulgarian
rose oil (rosa damascena). The raspberries are ripe and harvested
with full aroma and immediately freeze-dried. This preserves
their full fruity-acid flavor.
We use 100% pure essential rose oil for our chocolate. It is
ecovered by steam distillation. Rose oil from Bulgaria, where
roses have been grown since 1710, is regarded as the best quality.
The price per litre in the organic quality we use is between 25,000
and 40,000 €.
The production is very complex. The flowers are picked by hand
and from 1,000 kg rose flowers you only get 200-300 g rose oil.
In naturopathy rose oil has long been a panacea and is applied
in a very broad spectrum.
Ingredients: Cocoa butter, raw cane sugar, whole milk powder, dried
raspberries (12%), rose oil (rosa damascena) (

Yellow Passion Fruit
& Basil
Flavored with aromatic-fruity yellow passion fruits and fragrant
basil oil from France. The passion fruits are ripe and harvested
with full aroma and immediately freeze-dried. This preserves its
full fruity-acidic flavor.
Yellow passion fruit/Maracujas are often confused with passion
fruit. They have much in common and belong to the genus
passion flower. The main difference is that the shells of yellow
passion fruits have a light green to yellowish color and the fruits
are almost twice as large. The passion fruit is used very often in
promotions, as it is much more colorful.
The basil is still one of the most important medicinal herbs of
Ayurveda, the ancient Indian medicine. It is used as a panacea
and is used in a broad spectrum. Its scent is strong and intense,
balsamic, fresh-sweet, light and spicy.
Ingredients: Cocoa butter, raw cane sugar, whole milk powder, dried yellow pasion
fruits (13%), basil oil (0.01%).
Flavored bars 27

VEGAN
CHOCI

Broccoli
& salted Almonds
Vegan choci conched with deoiled almond flour and air-dried
broccoli powder. Flavored with roasted and salted almonds
from Sicily.
Almond flour differs from ground almonds due to the lower
fat content. Almond flour contains only about 12% almond oil
(instead of 60 % in ground almonds). The almonds are deoiled
by cold pressing. The ground press cake contains approx. 35%
protein, approx. 21% fiber and not a lot of carbohydrates.
Ingredients: Cocoa butter, raw cane sugar, almond flour (14%), dried broccoli
powder (10%), roasted almonds, sea salt.
Vegan chocolates 29

Beetroot
& Coconut
Vegan choci conched with defatted coconut flour and air-dried
beetroot juice powder, refined with roasted coconut chips.
Our beetroot juice powder comes from Austrian organic
farming. They are rich in vitamins and minerals. Especially B
vitamins, folic acid, potassium and iron are found in the red
tuber and contribute to a balanced nutrition.
Coconuts are the aromatic fruits of the coconut trees and they
are an all-round fruit in their effect and use. The coconut thrives
on the tropical tree in the coastal regions of South and Central
America, Africa, Asia and the Polynesian and Hawaiian islands.
Ingredients: Cocoa butter, raw cane sugar, beetroot juice powder (16%), toasted
coconut chips (8%), coconut flour (7%).
30 Vegan chocolates

Tomato
Vegan choci conched with defatted coconut flour and airdried
tomato juice powder from the species Volgograd from
Uzbekistan.
Volgograd is an old Russian tomato, which is very resistant and
robust. Their fruits are slightly flattened and can reach a harvest
weight of 200 grams. The skin of the fruit is rather soft, the fruit
is full-bodied and aromatic.
Ingredients: Cocoa butter, raw cane sugar, tomato juice powder (15%), coconut
flour, sea salt.
Vegan chocolates 31

Stinging Nettle
Vegan choci conched with deoiled almond flour and air-dried
stinging nettle powder.
Almond flour differs from ground almonds due to the lower
fat content. Almond flour contains only about 12% almond oil
(instead of 60% in ground almonds). The almonds are deoiled
by cold pressing. The ground press cake contains approx. 35%
protein, approx. 21% fiber and not a lot of carbohydrates.
Ingredients: Cocoa butter, raw cane sugar, almond flour (14%), stinging nettle
powder (11%)..
32 Vegan chocolates

Almonds
& Pumpkin Seeds
Vegan Almond Chocolate flavored with roasted almonds from
Sicily and slightly salted pumpkin seeds from Styria in Austria.
Pumpkin seeds from Styria are considered to be the highest
quality pumpkin seeds. They have many health-promoting
properties and are tasty. They have many nutrients that
contribute to a balanced and healthy diet.
Ingredients: Cocoa liquor Dominican Republic, cocoa butter, raw cane sugar,
almond flour (15 %), roasted almonds (7%), pumpkin seeds (5%), sea salt.
Vegan chocolates 33

SUCHTI

Sicilian Hazelnuts
in Caramel & Gianduja
The Sicilian hazelnuts used are the Faiçon Romaine variety and are harvested by Sicilian farmers in
loving detail. Freshly roasted by us they are caramelized in small batches by hand in a copper cauldron,
then rolled in our Bean-to-Bar Gianduja chocolate and dusted with cocoa powder.
Ingredients: Hazelnuts (38%), raw cane sugar, cocoa butter, whole milk powder,
cocoa mass, cocoa powder, emulsifier: sunflower lecithin.
Suchti 35

Wild Mountain Almonds in Raspberry
Our wild mountain almonds come from pristine collection areas in Uzbekistan. Once the fruit is ripe,
the farmers pick the almonds directly from the wild growing trees. The almonds are gently roasted and
rolled in dark chocolate. To refine them, the almonds are coated with an aromatic raspberry powder at
the end.
Ingredients: roasted almonds (37%), cocoa mass, raw cane sugar, cocoa butter,
dried raspberries (5%), emulsifier: sunflower lecithin.
36 Suchti

Cashews in Coffee
The cashews come from Burkina Faso and our roasted fresh, rolled in coffee chocolate and powdered
with cocoa powder. Our coffee chocolate is conched with liquefied coffee beans of the Bench Maji
variety from Ethiopia. The Arabica plant, which stems from Ethiopia’s primeval forests, is spreading
across the whole world and is regarded as the ancestor of all of today’s Arabica varieties. Roasted by
our coffee partner Caffè a Casa from Vienna.
Ingredients: Roasted cashews (32%), cocoa butter, whole milk powder, raw cane sugar,
cocoa mass, coffee beans “Bench Maji”, cocoa powder.
Suchti 37

Cranberries in Lavender
Our cranberries are from traditional growing areas in Canada. They are lightly sweetened with cane sugar,
the whole juice remains in the fruit. Therefore they taste especially aromatic and fruity-tart. Powdered
with beetroot juice powder, which not only has color, but is also rich in vital substances.
Ingredients: Cranberries (Cranberries, raw cane sugar, sunflower oil) (36%),
cocoa mass, raw cane sugar, cocoa butter, beetroot juice powder, emulsifier:
sunflower lecithin, lavender oil (0.1%).
38 Suchti

Ginger in Yellow Passion Fruit
The Asian ginger is boiled in syrup in the country of origin, preserved, drained and rolled in cane
sugar. The candied ginger is rolled by us in dark chocolate and covered with fruity aromatic yellow
passion fruit.
Ingredients: Candied Ginger (ginger, raw cane sugar) (35%), cocoa mass,
raw cane sugar, yellow passion fruit dried (13%), cocoa butter, emulsifier:
sunflower lecithin.
Suchti 39

Hazelnut Creme Gianduja
The Sicilian hazelnuts used are the Faiçon Romaine variety and are
harvested by Sicilian farmers in loving detail. Freshly roasted by us,
they are finely ground in our grinder, sweetened with raw cane sugar
and refined with tart cocoa powder.
Ingredients: Hazelnuts (55%), raw cane sugar, cocoa powder
Emulsifier: Sunflower lecithin.
40 Creme Gianduja

Muesli & Granola
Delicious and healthy muesli made with ingredients from organic controlled cultivation. The oats for
our controlled gluten-free oat flakes are grown and processed free of gluten contaminants.
Each batch is analyzed by our supplier in the laboratory to establish that it is gluten-free and is
guaranteed to be below 20 ppm gluten. In the Food Act, “Oat in foodstuffs must be produced,
prepared and/or processed in such a way as to prevent contamination by wheat, rye, barley or their
cross-breeds for people with a gluten intolerance”, the gluten content of the oats must not exceed
20 mg / Kg (ppm).
Granola Nutty Crunch
Crispy-nutty-aromatic. Tasty in milk and also in yogurt,
especially in combination with fruits or fruit pulps.
Ingredients: Oat flakes, agave syrup, roasted almonds (14%), roasted
cashew kernels (12%), sunflower seeds, rapeseed oil, cocoa nibs Dominican
Republic.
Chocolate Muesli
Nutty-chocolatey with a strong cocoa taste. Without added sugar or
other sweeteners or fillers. The healthy and tasty start to the day.
Ingredients: Oat flakes, dark chocolate (cocoa liquor, raw cane sugar, cocoa butter
Emulsifier: sunflower lecithin) (18%), sunflower seeds, roasted cocoa nibs Dominican
Republic, roasted almonds, roasted cashew kernels.
Muesli 41

Filled Chocolates
We have a standard selection of approx. 18 varieties, which is
valid from September to August. Afterwards we partly change
the varieties, in order to be able to act out our creativity.
2016/2017
• Pur
• Mousse au Chocolat
• Halen Môn Salz-Caramel
• Jamaica Rum Smith & Cross Navy Strength
• Glenmorangie Original 10 Years Highland Whisky
• Cointreau Orange
• Portwein-Lavendel
• Kaffee-Cognac
• Zitronen-Caramel
• Himbeer-Balsamico
• Mango
• Haselnuss-Nougat mit karamellisierten Haselnüssen
• Schicht-Nougat
• Sesam-Nougat
• Pistazien-Nougat
• Pistazien-Marzipan
• Walnuss-Marzipan
• Punsch-Marzipan
42 Filled Chocolates

EXCLUSIVELY ONLY IN OUR SHOP IN BONN-OBERKASSEL
AND IN OUR WEB-SHOP!

Georgia Ramon GmbH & Co. KG
Königswinterer Straße 624 • D-53227 Bonn/Oberkassel
GeorgiaRamonBonn Georgiva Ramon Bonn georgiaramonbonn
+49-228-36036886 info@georgia-ramon.com
www.georgia-ramon.com