Tempering ProtocolMelt 42°C → Cool 30°C → Work 32°C
Best forFine enrobing, thin-shell moulding, specialist pairings
Ghana's robust cocoa character at near-full intensity. Powerful, direct bitterness with a warm spiced undertone — mild cinnamon, toasted nuts and a long finish with a faint vanilla echo. Demanding to work with, exceptional in the right hands. Best where the chocolate is the entire statement.
