% of main ingredient
68% of Cocoa
Baking Chocolate Ground NYANGBO 68% 250g
Spiced, toasted and vanilla notes
Flavor Profile Sweet Spices
Secondary Notes Roasted
Hint of Vanilla
HISTORY
When Valrhona wanted to showcase African cocoas in 2007, we naturally turned to Ghana, a country which has been a home to cocoa-growing since the early 19th century. Our sourcers explore the country and discover the commitment with which players of the cocoa sector defend the homogeneity and quality of raw ingredients. Since then, they have maintained a close relationship with local growers to offer Nyangbo the best cocoa. But this is only part of Valrhona’s Ghanaian story. Since 2011, we have been supporting a local foundation which helps to improve local communities’ living conditions and promotes environmental protection. “Nyangbo” is the name of an African dialect comes from an African dialect spoken in south-east Ghana and pays homage to the area’s strong cultural heritage.
ORIGIN
Southern Ghana is also home to one of Africa’s finest cocoas. Between the beaches of the Gulf of Guinea and Lake Volta, Ghanaian farmers cultivate warm, sunlit lands regularly doused with tropical rain, nurturing the beans which go into the Nyangbo Grand Cru single origin.
Origin
Partner producer
Ghana FEDCO
Tarkwa, Western Region
5°19’24.9”N / 1°48’52.9”W
Features
Optimal Application
Ice Creams & Sorbets
Recommended Applications
Bars – Mousses – Crémeux & Ganaches – Coating – Molding – Mousse
Pairings
Pear – Acacias honey – Banana – Orange
Best by:
12 months
Composition
Cocoa beans from Ghana, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.
Kosher product
Yes
Gluten free
Yes
Weight
250g
Special order
No
Storage
Store in a cool, dry place between 60/65°F (16/18°C).
Seasonality
Summer – Spring – Any Celebrations – Easter – Valentine's Day – Christmas & New Year
