Valrhona Grand Cru · Ghana Pure Origin
Nyangbo Beans 68% - 3kg
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 offers a powerful, lively cocoa profile, a direct expression of the West African terroir.
Technical specifications
68%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
1Aromatic profile
Major profile
cocoa
Minor note
powerful
Signature
lively
Tasting notes
2Cocoa origin
Country
Ghana
Region / Terroir
Volta region
Cocoa variety
Forastero
Status
Valrhona Grand Cru
3How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1kg bag
Tempering allowance (10%)578 g
Tip: Always allow for 10% extra to account for natural tempering losses (residue in the bowl or on the spatula). The 1kg or 3kg format always offers a better price per kg.
4What is it for?
Patissland assessment based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
5Tempering curve
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, a clean snap, and perfect release from the mold.
1
Melting
50 - 55 °C
Double boiler or microwave in stages
2
Cooling
28 - 29 °C
Crystallization of the right crystals
3
Working
31 - 32 °C
Ideal molding temperature
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate’s weight) added at 34–35°C after melting. A quick, reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona recommendations.
coffee
nuts
spices
tonka bean
7This chocolate’s companions
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this product.
Nyangbo 6868% molten-center fondant
InspirationSoft fondant with a runny center. Here, the chocolate expresses all its cocoa purity, ideally served warm with bourbon vanilla ice cream.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | At least 68% |
| Origin | Ghana |
| Region | Volta region |
| Cocoa 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 the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate 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 identically. Valrhona has historically produced beans, but also offers certain products as pistoles depending on the market.
How many beans are there in 100g?
Approximately 35 to 40 Valrhona beans per 100g (varies by product). A practical format for measuring to the nearest gram without weighing once you are used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation causes bloom). When kept in a resealed bag, it lasts 18 months. No problem if the chocolate develops slight bloom: it remains suitable for use in baked pastries.
Learn more
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds on Patissland.
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.
