Single Origin Nyangbo 68%

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.

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 is a chocolate I particularly love. Thanks to its single origin from Ghana, it has a very interesting aromatic profile which really sets it apart. What I appreciate the most about it are its spiced notes and powerful toasted aroma. It works wonderfully with dried fruits and nuts, spices and most fruits. 

David Briand, EXECUTIVE PASTRY CHEF ÉCOLE VALRHONA

Sensory profil

Nyangbo’s spiced, toasted, and vanilla notes bring you on a journey to Ghana’s rich mustard-colored earth.