Georgia Ramon: Craft Bean-to-Bar english

thorstentrojan

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

More magazines by this user