Tempering ProtocolMelt 42°C → Cool 30°C → Work 32°C
Best forEnrobing, ganache, mousse, sauce
Ghana's signature intensity begins to assert itself at 54%. Strong cocoa character, a clean acidic opening, notes of liquorice and toasted grain, and a subtly astringent finish. Versatile — suited to moulding, enrobing and ganaches where you want the chocolate to be the dominant flavour.
