Tempering ProtocolMelt 42°C → Cool 30°C → Work 32°C
Best forFine enrobing, thin-shell moulding, panning
Ghana produces some of West Africa's most consistent and characterful cacao — bold, unapologetically chocolatey, with notes of biscuit and liquorice, a gentle earthiness and whispers of dark cherry and citrus in the finish. At 72%, intensity with structure. A workhorse for serious chocolate work.