Valrhona · Single Origin Ghana · Dark Chocolate Couverture

Valrhona Nyangbo 68% Single Origin Ghana Dark Chocolate Couverture

A distinctive single-origin Ghanaian dark chocolate couverture with a warm, rounded chocolate character, subtle acidity, sweet spices, roasted notes, and a lingering touch of vanilla.

• Cocoa: 68%
• Origin: Ghana
• Profile: Sweet spices, roasted notes, and vanilla
• Format: 3kg professional fève bag
• Valrhona reference: 6085

Product Description

Valrhona Nyangbo 68% is produced with cocoa beans sourced from Ghana, including the cocoa-growing areas of Tarkwa and Assin Fosu. It presents the reassuring warmth associated with Ghanaian cocoa while retaining enough acidity and aromatic detail to create a clear, balanced finish.

Its opening chocolate intensity develops into sweet-spice and roasted notes before finishing with delicate vanilla. This approachable but characterful profile makes Nyangbo suitable for pastry, confectionery, frozen desserts, and plated applications.

Key Characteristics

• Warm and rounded Ghanaian cocoa character
• Subtle acidity beneath the principal chocolate notes
• Sweet-spice and roasted aromatic development
• Soft natural vanilla finish
• Professional fève format for accurate weighing and melting

Official Applications

• Optimal application: Ice creams and sorbets
• Recommended: Coating and enrobing
• Recommended: Moulding and chocolate bars
• Recommended: Mousses
• Recommended: Cream preparations and ganaches

Official Pairings

Banana, chestnut, pear, pineapple, cinnamon, tonka bean, vanilla, biscuit, caramel biscuit, and honey.

BBPH pairing direction: Use Nyangbo with roasted banana, cinnamon, caramelized pineapple, chestnut crémeux, vanilla, honey, or crisp biscuit elements. Its roasted profile is especially effective in ice cream, entremets, petits gâteaux, and plated desserts.

Composition & Allergens

Made with Ghanaian cocoa beans, sugar, cocoa butter, sunflower lecithin, and natural vanilla extract.

Allergen notice: May contain nuts. Always refer to the original package for the current ingredient and allergen declaration.

Technical Information

• Official designation: Nyangbo 68%
• Chocolate type: Dark chocolate couverture
• Origin: Ghana
• Format: 3kg fève bag
• Valrhona reference: 6085
• Best-before period: Up to 18 months under the stated storage conditions

Storage & Handling

Store in a cool, dry place and follow the directions printed on the original Valrhona packaging.

BBPH handling guidance: Keep the bag tightly sealed and protected from heat, humidity, light, and strong odors. Allow a chilled bag to acclimatize before opening to help prevent condensation. Follow Valrhona’s product-specific tempering curve for moulding, dipping, or enrobing work.

About Valrhona

Founded in Tain-l’Hermitage, France, in 1922, Valrhona develops professional chocolates for pastry chefs, chocolatiers, bakers, and culinary professionals worldwide. Its couvertures are formulated for precise flavor expression and dependable professional performance.