Valrhona Grand Cru · Single Origin Ghana
Nyangbo beans 68% - 3 kg
Single-origin Ghana, cocoa-forward and lively, with a distinctive character.
Nyangbo is a Grand Cru single-origin chocolate from Ghana. The beans come from the Volta region in the east of the country. Made from Forastero cocoa, this dark couverture has a powerful, lively cocoa-forward profile, a direct expression of the West African terroir.
Technical specifications
- Cocoa
- 68%
- Guaranteed minimum content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●●○○
- 3 drops out of 5
Aromatic profile
Dominant profile
cocoa-forward
Minor note
powerful
Signature
energetic
Tasting notes
Cocoa origin
Country
Ghana
Region / terroir
Volta region
Cocoa variety
Forastero
Status
Valrhona Grand Cru
Quantity guide
Indicative example based on the parameters below. Adjust the quantity to suit your recipe.
| What is it used for? | Chocolate mousse (175 g / serves 4) |
|---|---|
| How many servings? | 3 batches |
| Quantity required | 525 g |
| Recommended size | 1 x 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow for 10% extra to account for natural tempering losses (residue in the mixing bowl and on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
What is it used for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
Tempering curve
Valrhona's official curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, a satisfying snap, and perfect demolding.
Melting
50 - 55 °CDouble boiler or microwave in short intervalsCooling
28 - 29 °CCrystallization of the right crystalsWorking
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
Perfect partners for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
Signature recipe for this chocolate
A creative idea by Patissland to showcase this product's unique profile.
6868% Nyangbo molten-center fondant
InspirationSoft fondant with a molten center. The chocolate's pure cacao character shines through, best served warm with bourbon vanilla ice cream.
Complete technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | 68% minimum |
| Origin | Ghana |
| Region | Volta region |
| Cacao variety | Forastero |
| Status | Valrhona Grand Cru |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk, soy (depending on product). May contain traces of tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity makes it suitable for enrobing, molding, and all fine chocolate-making techniques. Valrhona has produced couverture chocolate exclusively since 1922.
What is the difference between beans and pistoles?
There is no difference in quality: beans are drop-shaped, while pistoles are flat discs. Both melt in the same way. Valrhona has traditionally made beans, but also offers some products as pistoles, depending on the market.
How many beans are there in 100 g?
About 35 to 40 Valrhona beans per 100 g (varies by product). A convenient format for measuring to the nearest gram without weighing once you get used to it.
Is tempering required?
For applications where the chocolate remains visible and solid (molding, enrobing, decoration): yes, tempering is essential for shine, snap, and shelf life. For applications where it is mixed in (mousses, ganaches, cookies): it is not required; simply melting the chocolate is enough.
How should Valrhona chocolate be stored?
Ideally stored at 16-18 °C, in a dry place away from light and odors. Avoid refrigeration (condensation can cause whitening). Once the bag is resealed, it keeps for 18 months. Slight whitening is nothing to worry about: the chocolate can still be used in baked goods.
Additional resources
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds at Patissland.
Take it further
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
