% of main ingredient
68% of Cocoa
After a gently acidic opening, NYANGBO bursts with rounded, warm chocolatey notes before revealing toasted notes loaded with mild spices.
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.
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.
Nyangbo’s spiced, toasted, and vanilla notes bring you on a journey to Ghana’s rich mustard-colored earth.
Ice Creams & Sorbets
Coating – Molding – Bars – Mousses – Crémeux & Ganaches – Ice Creams & Sorbets
Banana – Chestnut – Pear – Pineapple – Cinnamon – Tonka bean – Vanilla – Biscuit – Caramel biscuit – Honey – Orange
68% of Cocoa
Cocoa beans from Ghana 60.48%, sugar 31%, cocoa butter 8.1%, emulsifier: sunflower lecithin 0.4%, natural vanilla extract 0.02%.
3kg bag - 6085
35.40 x 21.40 x 29.50
Store in a cool a dry place where the temperature is maintained at 14-16°C / 57-60°F.
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