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 ...