Valrhona Nyangbo bittersweet single-origin dark chocolate is made from beans grown in Ghana on the African continent. Nyangbo has a round warm chocolate note and subtle acidity, finishing with a soft and sweet spiciness. The flavour is enhanced by a delicate bitter presence.
When Valrhona wanted to showcase African cocoas in 2007, they naturally turned to Ghana, a country which has been a home to cocoa-growing since the early 19th century. Their 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, Valrhona has 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.
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-coloured earth.
Recommended Applications:
- Ganache Chocolate
- Ganache Patisserie
- Coating
- Moulding
- Mousse
- Tablet Bar
- Ice Cream & Sorbets (Optimal)
Suggested Pairings:
Banana / Chestnut / Pear / Pineapple / Cinnamon / Tonka bean / Vanilla / Biscuit / Caramel biscuit / Honey
Composition:
- 68% cocoa
- 31% sugar
- 36% fat content
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Product of France
**********
Summer Shipping:
At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.
During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting. While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.
Click here to choose your cold packaging. (Optional)
**********
Created in 1922 in France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 30 corporate chefs and operates four premier pastry schools ("Ecoles Valrhona") throughout the world for chefs to learn, exchange ideas, and master their craft. Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.
Since 2020, Valrhona is certified B CORP. Obtaining this certification is a huge honour but also a philosophy that they wish to implement for the future. The B CORP movement has been promoting strong values of change throughout the world to make companies "a force for good" and distinguish those that balance profit and purpose. Its holistic and demanding vision revolves around 5 impact areas: Governance, Workers, Community, Environment and Customers. B CORP's objective is to certify companies that integrate social, societal and environmental objectives into their business model and operations.
