Category Archives: Fair Trade Chocolate

Georgia Ramon Bean To Bar Chocolate

While Keats once said, “A thing of beauty is a joy forever,” when it comes to chocolate it’s all about the ephemerality of the experience. Perhaps, the beauty that fades quickly is precious because of its fleetingness. When I eat a piece of amazing chocolate and know the flavor, texture, and aroma are with me for only the briefest moment, I can savor them with a different kind of attention. Chocolate from Georgia Ramon reminds me how great chocolate can bring me fully into the moment. The visual joy of their packaging, the tactile and auditory pleasure of the reclosable interior cellophane sleeve, and the quality of their beans all invite a gustatory reverie.

Georg Bernardini and Ramona Gutmann founded Georgia Ramon in 2015, but this is no novice chocolatier. Bernardini has over 27 years experience in chocolate, patisseries & confiserie. His career has taken him from Bonn and Munich to Paris and Toulouse.

In 1992 he and Oliver Coppeneur founded Confiserie Coppeneur et Compagnon. While there, he set up the company’s bean to bar chocolate line. Ramona spent two years working at Confiserie Coppeneur in Bonn as a shop manager.

Georg wrote the definitive book on artisanal chocolate: “Chocolate – The Reference Standard.”

Georg and Ramona value sustainability using many organic ingredients and beans sourced from cooperatives, or plantations Georg has been working with for years.

Before I even tasted any of the eight bars they sent me, I was captivated by the flat, rectangular cardboard envelopes adorned with unique designs that went from an insanely beautiful Dia des Muertos themed painting on their Haitian 80%, to a floral hippie-inspired pattern on the 100%.

Each bar is 50 grams, but the packaging, flavor intensity, and lovely bas relief of Mondrian-like squares made me think it was larger.

Let’s start with the wildest chocolate combo I have ever eaten: Broccoli and Salted Almonds in White Chocolate. This khaki green beautifully thin slab is conched with de-oiled almond flour and air-dried broccoli powder. Then, they add Sicilian roasted and salted almonds. There are 42% cocoa solids. It tastes creamy, green, fresh, and comes studded with tiny bits of crunchy nuts. If you have a curious palate I would highly recommend experiencing this unique vegan bar.

At the opposite end of the cacao spectrum is their 100%, Mountains of the Moon. Made with a combination of Forastero and Trinitario beans from the Congo, it is well-tempered and incredibly intense. The earthy flavor redolent of coffee, spices, and leather.

Georgia Ramon’s 80% made with Haitian Trinitario and Criollo beans is crisply tempered, almost black, rich, and balanced. I am a fan of the 80% range and find products differ greatly. This one is so satisfying that even a small rectangle sated my craving for an exquisitely smooth chocolate with flavors of fig, roasted nuts, and cognac.

Their 70% dark from the TCGA Cooperative in Belize is a gentle, sweeter bar. Like its siblings, it’s beautifully tempered. The flavor is earthy and more straightforward with a slightly dry finish.

If you love the combination of dark chocolate and sea salt, Georgia Ramon offers a 70% with sea salt flakes from the Isle of Anglesey in Wales. It has the same amount of added sugar as the plain 70%, but a vastly different flavor profile. The salt is subtly added, achieving the exact right balance. Enough to perk up the essence of the beans while not overwhelming them.

Super finely ground coffee from the jungles of Ethiopia and cocoa nibs infiltrate every bite of their 55% bar. Unlike many others in this cacao content range, it is not particularly sweet, with 13 grams of sugar in the whole bar. An inventive, perfect combination that once tasted seems as if it should have been ubiquitous for years.

38% white chocolate never dreamed it could embrace beetroot and coconut, but it all deliciously comes together in this bar. The dark ruby-amethyst color looks amazing while the flavor and texture surprise your taste buds. Crunchy-chewy coconut pieces are a perfect counterpoint to the beetroot’s sweetness and ultra creamy texture.

Their 66% Brazilian Trinitarian dark milk bar was delightfully deep, full of terroir, and ground but not conched. Its mildness combined with memories of the bean’s earthy origins, making it another original from Georgia Ramon.

Desbarres Chocolate

What do you really want from your chocolate? An energy boost? A calming break in your day? A gustatory joy? I expect a lot from my chocolate. Deep, rich taste, snappy tempering, a texture that enhances all the above, appealing packaging, and ethical sourcing. Quite a tall order.

Luckily for me, there are many incredible options out there. One of the newest is Desbarres from Uxbridge, Ontario, Canada. A micro-batch bean to bar manufacturer and brainchild of Ariane and Erik Hansen. They currently offer six different bars from Madagascar, Ecuador, Tanzania, and Trinidad, all in the 72-85% range. A distinguishing characteristic of all their chocolates is the two ingredient factor: the bars contain only chocolate and organic cane sugar. This, combined with their penchant for higher cocoa percentages, enables you to taste the bean in its least adulterated form.

Ariane designed all the packaging and it is lovely. The inner cardboard sleeve has a reproduction of a map drawn by Giovanni Batista from the 16th century. It shows the Tropic of Capricorn as a reference point, since chocolate is grown between the Tropic of Cancer and the Tropic of Capricorn, 10 degrees north and south of the equator.

All four of the bars I sampled were beautifully tempered with a nice gloss, and a satisfying snap. Each weighs 38 grams. That may sound like a small portion, but the chocolate is so satisfying I found a few bites truly sated my cravings.

The 72% Ambanja from Madagascar tasted of citrus and berries with a slightly dry finish. The circus was non-acidic, just there to add some complexity and balance to the berries. The beans are lauded by other chocolatiers and hail from the Akesson Estate in northern Madagascar.

The Ambaja 85% bar was a different cat altogether, even though the bean was the same. Here, the citrus berry combo was accented with a deep earthiness. If you are looking for an intense, uber chocolate experience, this is it.

Kilombero, from Tanzania, 78%, was also earthy, with coffee and caramel notes.

Camino Verde, also 78%, from Ecuador was the fruitiest of the four, and had a creamier finish.

All delivered a satisfying chocolate experience designed to highlight the nuances, complexities, and unique characteristics of each bean.

ChoN’anga Chocolate Barks

Johannes Busch, Nelson Schwab IV, and Brando Tijerina are the triumvirate behind ChoN’anga Chocolate with benefits. Together, they have created a line of barks and truffles infused with herbs, nuts, and fruits. Each one has a different focus from energizing to relaxing.

I sampled six of their seven barks. They come in two sizes: single serving 40 gram pouches and 114 gram bags, both of which are resealable. The barks are made with 70% couverture from the Dominican Republic and Ecuador.

Unlike other bark type chocolates, these are already cut into small rectangles that make them neater to eat.

ENERGY is enhanced with sprouted almonds, matcha green tea, dried blueberries and bee pollen, all of which pack a rejuvenating and nutritional punch. I liked the crunchy nuts, chewy berries, and uplifting qualities of the tea and bee pollen.

BREATHE is refreshing with its addition of mint, blueberries, hemp seeds, ginseng, ginkgo biloba, cocoa nibs, and osha root. That last one was new to me so I looked it up. Here is what I found on a site by Dr. Edward Group DC, NP: “Osha root has long been used by Native Americans for cold, cough, and other respiratory ailments. The root contains oils, including camphor, saponins, ferulic acid, terpenes, and phytosterols. One of the most notable benefits is its numbing effect, used to help soothe the irritated tissue of a sore throat. It has been an ingredient in cough drops and lozenges and can even be made into a cough syrup that is more effective than echinacea and goldenseal.” I did feel as if I was breathing more freely after eating just one piece. (Other research has shown that chocolate itself is very effective at relieving coughs. See one of the many articles here:

SUPER ANTI-OXIDANT has organic almonds, pecans, blueberries, cherries, golden berries, ginger, sesame seeds., matcha green tea, and turmeric. That might sound like a gustatory free-for-all, but each ingredient was used judiciously making the final product still very choco-centric.

VIBRANCY has a very lovely aroma of lavender and rose petals along with its add-ins of sunflower seeds, blueberries, nettle leaf, and damiana. Historically, damiana has been used as an aphrodisiac and sexual potency booster by the native peoples of Mexico, including the Mayan Indians. It also increases energy, and helps asthma, depression, and menstrual problems.

RECOVERY has a chewier texture as it is full of organic cherries, ginger, and banana. There’s also a crunchy undertone from organic pecans, sesame seeds, and hemp seeds. A very yummy combo.

VITALITY was another bar chockfull of fruits and nuts including sunflower seeds, figs, dates, hemp seeds, maca root, Siberian ginseng, ginkgo biloba, and horny goat weed. (Here’s a link to more information on horny goat weed:

Clearly, it might not be wise to scarf down bags and bags of these nutritionally enhanced chocolates at one sitting. I sampled some of each one at the same time and felt no adverse effects. Of course, chocolate itself has 300+ phytochemicals, so anytime you’re eating a 70% or higher bar you are already getting myriad health benefits. The additional ingredients in ChoN’anga are wonderful if you are looking for specific enhancements.

The company is also happy to create custom blends and bulk orders if you have specific dietary goals or requirements.

Amore di Mona

In our current chocolate laden world it is difficult to create something that stands out. Chef Meagan of Amore di Mona has managed to do that with her Madhava agave sweetened dark chocolates and caramels. Using agave gives them a much lower glycemic index and is particularly well suited to caramels.

I sampled the plain dark bar first. With only four grams of sugar in a 35 gram portion, the whole bar, it was just sweet enough to make it a treat, rather than a health food. The agave has an interesting effect on the temper, giving it a slightly creamier texture.

Next up were the two Caramela bars, each weighing in at 64 grams. It’s hard to believe there are only two grams of sugar in each 21 gram square, as they taste rich and immensely satisfying. The very fact that there are three large squares per box makes them a super portable way to enjoy dark chocolate coated caramels. I can easily see taking these along with me to the movies, as their perfectly chewy centers prolongs your enjoyment. The one with cranberries adds an extra layer of sweetness and texture. Using apple juice sweetened cranberries makes these even more crave-worthy, while the addition of organic ground vanilla beans beautifully rounds out the caramel-chocolate flavors.

I also tried their box of assorted chocolates: dark, caramela, caramela with cranberries, caramela with cherries, caramela with crunchy coffee beans, dark with currants, and dark with crunchy coffee beans. The dark chocolates are heart-shaped and very visually appealing. The caramelas are more rectangular. Slightly chewy, creamy caramel blends wonderfully with all the add-ins, though the one that really woke up my taste buds was studded with crunchy coffee beans. What a great juxtaposition of flavors and textures.

Always one to pay attention to packaging, I appreciated the ribbon and seal adorning both boxes.

Chocolate Naive: Peanut, Tahini, Spices, Dark with Berries, Dark with Hops, Dark Milk with Porcini, and Nicaragua Nicaliso

Lithuanians love their beer; especially, unfiltered, raw beers. Hence, this pairing of dark (67%) chocolate and hops, a very different experience from any other I have ever tasted. The initial leathery flavor reminded me of a stout or porter with their characteristic bitterness and lingering dry aftertaste. A definite roasted flavor of hops and malt predominate. Very interesting. The bar, based on Trinitario beans, is thin, beautifully tempered, and sports that lovely Chocolate Naive logo of a man on a huge unicycle.

Dark Chocolate with Berries (65%) is almost a polar opposite to the one with hops. It is based on a Madagascar Criollo, the perfect choice with blueberries, strawberries, and black currants (all freeze-dried, powdered, and fully amalgamated into the chocolate). This thin, snappy bar with the sweetness of fruit and the fetching tartness of berries delivers a series of exciting berry fireworks in each bite. A real jewel.

Another bar in this range is their Nicaragua Nicaliso (70%), a predominantly Criollo bean. Unlike other Criollos, this has a bit of an acidic edge, nothing harsh, just there to add another dimension to this typically gentle chocolate. The addition of clarified butter is ingenious as it enhances all the inherent flavors of this Central American cacao while adding an extra-velvety texture. Immensely satisfying and more complex than most Criollos.

I sampled three bars in their new organic range: Mulate. Tahini is a dark milk (45%) with tahini and a stage whisper of sesame seeds. A great marriage of super creamy chocolate and slightly chewy-crunchy, roasted sesame seeds, it won the Northwest Chocolate Festival’s Bronze Medal. Unique and delicious.

Their Mulate Peanut with Sea Salt (45%) combines smooth peanut butter with clarified butter to produce a subtle, but still noticeable, peanut taste in a velvety chocolate.

Spices is the name of the third bar in this trinity. On reading the ingredients: dark chocolate (65%) with cinnamon, vanilla, and cayenne, it would be easy to jump to the conclusion that cayenne steals the show. Not so, it was the vanilla that hit me first, then a bit of cinnamon, with the cayenne’s heat and spice finishing everything off and lingering. Since all bars with hot spices have varying intensities, I would rank this heat level as medium. Not so in-your-face that your mouth is burning, and not so mild you don’t notice it. A perfect amount to allow the other flavors, and the creaminess of their dark chocolate (enhanced with clarified butter), to shine.

Design has always been important to Chocolate Naive and they have gone in a completely different direction with this range. Typically, their bar packaging is a clean-looking cardboard envelope with a re-closable plastic sleeve inside. The Mulate bars come in a glossy, stiffer cardboard adorned with fantastical images in a rich palette of colors, with a foil inner wrapper.

In its own category is their Dark Milk (67%) “Back to the Origins” bar with Porcini. Wow. What a surprise. The approachable earthiness of freeze-dried wild porcini mushrooms with clarified butter in this luxuriously silky dark milk chocolate is far from what I would have expected. Not only do the flavors mesh perfectly, they complement each other. Here, 2 + 2 = 10. The woodsy porcini and complex chocolate flavors blend seamlessly to produce something unpredictably lush. You just have to experience it for yourself.

Chocolate and Love

To a chocolate sybarite there is something exquisite about discovering a truly delicious and intensely satisfying 80% bar. I just had that wonderful experience as I dove into Chocolate and Love’s 80% Panama single origin chocolate. Beautifully tempered, it makes an audible snap when you break off one of the 24 little rectangles. Creating a great super dark chocolate takes real talent, as you can’t distract the palate with add-ins (even though I love them, too), like nuts, fruit, nibs, coffee, milk, cream, or sweeteners. This bar delivers one of the most balanced chocolate flavor profiles I have ever had. With its ultra smooth texture, raw cane sugar and vanilla pods, and only seven grams of sugar in a 37 gram portion, you have a winner on all fronts.

To make things even more appealing, Chocolate and Love houses their bars in beautiful wrappers with images of flowers, Chinese symbols, cocoa pods, hearts, peacock feathers, fruits, and leaves making them a joy to behold and give as gifts.

The beans are Trinitario, and my favorite: Criollo.

After my ecstatic 80% Panama experience, I thought I would try their 55% bar with Caramel and Sea Salt. Here, the caramel comes in a subtle crunchy form with the sea salt a zingy counterpoint.

Also in their 55% range is Dark Chocolate with Coffee. I really enjoyed the mocha flavor and appreciated their choice of 55% cocoa for its creamier texture.

At 65%, the Orange bar gives you a foretaste of what’s to come with its citrus scent.

67% Mint is a gentle presence in the form of tiny bits of peppermint crunch.

My last sample was their aptly named Filthy Rich 71% bar. For a 71% chocolate it was very mild, so if you are looking for a higher cacao content that won’t hit you upside the head, this is it.

The company is owned by Birgitte Hovman and Richard O’Connor. They are committed to making chocolate in an ethical manner and running their company similarly, So far, they have planted 22,000 trees in Ethiopia through the Weforest organization. In addition, their cocoa comes from small scale family farms through COCABO cooperative, a pioneer in sustainable management and conservable resources.

Baroness Chocolates

There are over 360 reviews on this site, and for almost all of them I have relied on my own opinion. Once I sample the chocolates I typically share them with friends and family. Last night, however, I deviated from that routine and enlisted the help of six chums to tell me what they thought of Baroness Chocolates. I had already tasted the bars a few times and found them immensely appealing visually and full of wonderfully crunchy, chewy, creamy textures. Everyone thought the bars looked tantalizing and kept coming back for more, always a good sign.

The first thing I noticed about Baroness was the beautiful type-face of the company’s name. Reminiscent of the 1940s, its curvilinear, chubby letters evoked a sense of sumptuousness. Then, I spied a very creative coat of arms with two dogs, a unicorn, lion, fish, diamond, maple leaves, and a crown, beneath which is written “Invictus,” or undefeated. (You can read more about the coat of arms at the end of the review.)

The company’s motto, “Act with sincerity, Live with joy,” reflects their belief that chocolate should create joy and excitement. Any chocophile knows how even a whiff of cocoa can instantly lift someone’s mood. In keeping with their motto, they make sure the chocolates are sourced from Rainforest Alliance certified farmers in São Tomé, Ghana, Nigeria, Cote D’Ivoire, Peru, Colombia, Cameroon and Brazil. The farmers take steps to maintain or increase the tree cover, conserve soil quality and prevent erosion, reduce chemical use, protect wildlife, and ensure the well being of workers and their families by facilitating access to education and health care. In addition, they use only Tahitian vanilla, pure cocoa butter, whole cane sugar, muscavado sugar, agave syrup, and Dead Sea Salt. Their cream comes from cows living in open pastures. Even their gluten free cookies, caramel, butterscotch, sponge toffee, and brittle are made in house. The people at Baroness are committed to creating good chocolate karma.

The seven bars we all tasted were very appetizing with their generous mélange of nuts, cranberries, or drizzle on top.

Here’s the scoop:

AIyaaaa!, dark milk chocolate with almonds, sea salt and butterscotch. This is one of the five organic and Fairtrade bars. It is sweet, crunchy, and perked up with a touch of salt.

Love and Blessings, also organic, is a creamy blend of 50% milk and 50% dark. It offers both the richness of dark chocolate with the creaminess of milk.

Mocha Krunjay, organic, is a medium dark chocolate with coffee, toffee, sea salt and almonds. The coffee is noticeable but not overpowering, allowing it to take its fellow ingredients into adult territory. Quite yummy.

Subversive Squirrel, organic, is a not-too-sweet bar with very dark chocolate, peanuts, and brittle. I swooned over this combo.

Tantric Tiger, organic, is a semi-sweet base with roasted almonds, cranberries and sea salt, a decadent combination of flavors and textures.

Dob Dobs is semi-sweet chocolate with a filling of caramel topped with pecans. This is a more dessert-like bar and would be fabulous with Turkish coffee or espresso.

Tummy rub is a milk base with crunchy chocolate cookies in the middle. The combination of smooth, creamy milk chocolate and almost friable cookie is another dessert contender.

I was intrigued by the coat of arm and asked Billy Macy, the president of Baroness Chocolate, what each image symbolized.
Here is his reply:

“I started by first considering what was included in the Canadian Coat of Arms.
At he top of Baroness’s coat of arms is the maple leaf. Nothing says Canada quite like a maple leaf.
I then took the lion and unicorn from the sides of the Canadian Coat of Arms, moved them to the top and added wings. They represented courage and strength and a little magical fantasy (unicorn).
Then, I took the crown and put it on an angle to show royalty with whimsy (Canada is part of the the British Commonwealth).
I added the dogs on the side of the shield. They are Weimaraners, the dogs I have had throughout my life. They are very loving and do not know they are a dog. My 100 lb lap dog likes to sleep in the bed with or without the cat. Crazy but true.
The dogs are wearing a toque which I unfortunately am required to wear for 6 months a year in Canada. It also looks like a traditional baron’s headgear.
The shield has the B for Baroness, a diamond to represent all the bar logos which are based on the facets of jewels. And there is a fish. First off my wife Kaye is an artist who did a series on fish. She also believes, as she is Chinese, that fish are good luck. I thought once I have a horse, a cat, wings for birds and dogs I might as well have fish, too.
The last element is the word Invictus at the bottom. Invictus is from a poem about an unconquerable soul that is made to suffer. The poem was recently made more popular by Nelson Mandela. He read it over and over to give him strength during his imprisonment. More importantly to my wife and me, our late daughter Kaila had the word tattooed on her shoulder, as she found solace from the poem. Kaila was born with an aggressive form of cancer. She lived through the treatment but it left her with many medical issues that needed to be addressed during her life. She had 17 major surgeries including a heart transplant at the age of 14. She never burdened the world instead bringing joy and strength to others until she passed at the age of 19, 4 years ago. I guess after we lost her I needed to change my life to something more joyful, I found it was hard for my wife to cry when her mouth was full of chocolate. So I kept making her try everything I created. Eventually we decided to make our hobby a business. We concluded our Kickstarter Campaign on November 27th, 2013. In just one year we went from Kickstarter to being in Whole Foods across Canada, by the end of next week our bars will be available for sale from Coast to Coast in Canada.”