Tempering ProtocolMelt 42°C → Cool 30°C → Work 32°C
Best forMoulding, thick-shell work, bars, tablet making
Ghana's bold cocoa character at an approachable percentage. Earthy cocoa depth and nutty warmth with a biscuity middle — clean and direct. Suited to moulding, thick-shell bonbons, bars and ganaches where you want real cocoa presence without aggressive bitterness.