Nyangbo Dark Chocolate Feves 68%

3kg

Valrhona

Nyangbo couverture dark chocolate was made from beans carefully harvested in the Tarkwa district, in the south of Ghana, a region known for its cocoa production.
Nyangbo is the name of a local dialect, this name pays homage to the planters, their lands and their culture.
It develops clear notes of sweet, toasted spices, softened by a slight taste of vanilla.

Application:
Tempering curve: Melting at 50-55°C, crystallization at 28-29°C, working at 31-32°C.
The Nyangbo couverture is particularly recommended for coating, molding, mousses, creams and ganaches.
It can also be used to make ice creams and sorbets.
It goes very well with dried fruits and spices (pear, pineapple, banana, cinnamon, tonka bean, etc.).

• Ingredients: Ghana cocoa beans, sugar, cocoa butter, sunflower lecithin, natural vanilla extract
• Conservation: close the product hermetically to preserve its properties and store it between 16° and 18°C
• DDM: 14 months from the date of manufacture
• Origin: France
• Net weight: 3 kg