GEORGIA RAMON - BELIZE 70%

Updated: Mar 28

Cacao beans: trinitario

Ingredients: cacao mass, raw cane sugar, cacao butter

Academy Bronze Chocolate Award 2017



The cacao beans used for this bar are sourced from the southeast of the Yucatan Penisula in Belize. They also represents one of the rarest heirloom cacao variety.


Sharp snap. Mild and sweet taste. Lightly nutty. Creamy texture. No bitterness or astringency.

The tasting experience starts with rich vanilla infused honey aroma and breadfruit which is not native to Belize but very popular.

You can notice some sweet fruits flavor as sapodilla with its brown sugar and pear aroma and

some kind of sweet grapes. Maybe sea grapes wine or cashew fruit wine?

Short tangerine aftertaste with chocolatey honey subtle aromas. Maybe spanish lime?


"Imagine a breadfruit belizean chocolate pudding sweetned with honey or breadfruit pancakes with shredded belizean chocolate, honey and, aside, a fresh cup of fresh local fruit!"

Believe me, to better appreciate this bar we all need a trip to the main source!

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