US Dollar
Description
Valrhona 68% Nyangbo is a prestigious Grand Cru single-origin dark chocolate sourced from Ghana. This bittersweet chocolate is celebrated for its distinctive profile, featuring warm, toasted notes and a hint of spice followed by a delicate vanilla finish.
As a Canadian seller based in Calgary, Alberta, we provide these 3 KG bulk bags to professional kitchens and dedicated home chocolatiers across the country. The signature "feve" shape ensures rapid, uniform melting and effortless tempering, providing the consistent quality required for high-end artisanal confectionery. Enjoy fast shipping across Canada on every order.
BEST FOR: GANACHE, MOUSSES, ENROBING, MOLDING, LUXURY BAKING, CHOCOLATE SAUCES
ALLERGEN NOTE: MAY CONTAIN MILK AND NUTS. CONTAINS SOY. GLUTEN-FREE.
WHY IT WORKS
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Offers a sophisticated 68% cocoa content that balances intense Ghanaian cocoa notes with warm, spicy undertones.
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Features a Grand Cru single-origin profile, providing a unique and consistent terroir-driven flavor for signature desserts.
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Designed in the signature Valrhona feve shape for faster melting and more accurate scaling than traditional blocks.
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Delivers a professional-grade glossy finish and a clean, audible snap when properly tempered.
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High cocoa butter content provides the necessary fluidity for professional enrobing and delicate molding.
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Reliability for repeat use ensures standardized results in high-volume professional pastry production.
USE CASES
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Pastry chefs use Nyangbo 68% to create complex, spicy chocolate mousses that stand out in multi-layered entremets.
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Chocolatiers rely on its excellent fluidity for enrobing bonbons with a crisp, thin dark chocolate shell.
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High-end restaurants use these feves to develop intense, single-origin chocolate sauces for plated desserts.
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Professional bakers incorporate the drops into premium tarts and lava cakes to highlight the unique Ghanaian cocoa profile.
SPECS
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SIZE: 3 KG (6.6 LBS)
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BRAND: VALRHONA
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COCOA CONTENT: 68%
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ORIGIN: GHANA (NYANGBO)
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FORMAT: FEVES (OVAL DISCS)
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STORAGE: STORE IN A COOL, DRY PLACE (16-18°C)
FREQUENTLY ASKED QUESTIONS
WHAT IS THE FLAVOR PROFILE OF NYANGBO? It is known for its "round" and toasted flavors, primarily featuring notes of sweet spices and a subtle vanilla aromatic.
HOW DO I TEMPER THIS 68% DARK CHOCOLATE? Melt to 50-55°C, cool to 28-29°C, and reheat to a working temperature of 31-32°C for optimal results.
CAN I USE THESE FEVES FOR BAKING? Yes; while they are professional couverture, they work beautifully in high-end cookies or cakes where a complex chocolate flavor is desired.
IS THIS CHOCOLATE VEGAN-FRIENDLY? While the recipe contains no dairy, it is processed on equipment that handles milk and may contain traces.
WHY ARE VALRHONA CHOCOLATES CALLED "GRAND CRU"? This term refers to chocolates made from beans selected from a single geographical area to highlight a specific flavor profile.
HOW SHOULD I STORE AN OPENED 3 KG BAG? Keep the bag tightly sealed in a cool, dark environment away from strong odors, as chocolate easily absorbs ambient scents.