Valrhona is taking chocolate beverages to the next level with Ground Nyangbo 68%, a ready-to-use freshly ground chocolate that combines convenience and exceptional flavor. Sourced from Single Origin Ghana cocoa beans, this dark chocolate boasts a unique sweetly spiced aromatic profile, offering endless creative possibilities for beverages and beyond.
More than just a chocolate, Ground Nyangbo 68% is a versatile ingredient perfect for elevating a variety of treats. From luxurious hot chocolates to bold chocolate-infused coffee drinks, its finely ground texture ensures seamless blending for a velvety finish. Not stopping there, this high-quality chocolate can enhance cookies, ice creams, pastries, and more with its rich, authentic taste.
Valrhona partnered with industry experts to craft this innovation. Quentin Jacquemaire, a skilled barista instructor from Parisian coffee roaster Coutume, and Craig Alibone, a celebrated British pastry chef in Norway, contributed their expertise to ensure Ground Nyangbo 68% meets the highest standards of flavor and versatility.
Ready to experiment? Here are some easy, inspiring recipes to help you unlock the full potential of this exceptional ground chocolate.
Made with the product below:
Basic chocolate beverage recipes
Ground chocolate NYANGBO 68% can be combined with whole milk, oat milk or water.
The recipes below for whole milk and oat-based drinks are calculated to allow you to use the “last drop” technique in a 7.4oz container. With the last drop technique, no residue remains in the jug so you don’t waste any ingredients.
- With whole milk:
30g Ground chocolate NYANGBO 68%
20g Water
100g Whole milk
- With oat milk:
30g Ground chocolate NYANGBO 68%
20g Water
120g Plant-based oat milk
- With water:
30g Ground chocolate NYANGBO 68%
100g Water
Tips & Tricks: For a more intense hot chocolate, use 40 to 50g of Ground chocolate NYANGBO 68% instead of 30g.
Using the product
With a steam wand
- Put the Ground chocolate NYANGBO 68% in a milk jug.
- Dilute the Ground chocolate NYANGBO 68% in hot water and mix it with a spoon until it has completely melted.
- Add the milk to the jug.
- Drain the steam wand and put it in the jug so that it just breaks the liquid’s surface.
- Hold the wand in this position as you turn it on for 1 to 2 seconds to aerate the preparation and create a beautiful foam.
- Dip in the wand to a depth of no more than 1cm to keep heating the preparation without aerating it and get a smooth, silky texture.
- Continue to heat the liquid until the metal jug becomes too hot to hold in your hand – this means the temperature is 150°F (65°C).
- Wipe and drain the steam wand.
- Pour into your preferred cup.
Making drinks using a shaker
Craig Alibone makes chocolate drinks using his shaker, which he developed in 2021. This shaker lets him create a homogeneous mixture, smooth texture and beautiful foam without having to use a steam wand. It was specially developed for hot chocolate. Its specially designed lid can’t be bent out of shape and makes it impossible for the mixture to explode when the amount of air inside increases due to heat.
- Put the Ground chocolate NYANGBO 68% in the shaker
- Pour the heated milk and water mixture (160°F or 70°C) into the shaker
- Shake the shaker well
- Pour the mixture into your choice of cup
With a hot chocolate pot
- Heat the milk and water in a pan to approx. 170°F (75°C)
- Add the Ground chocolate NYANGBO 68% and whisk the mixture
- Pour it into the pot
- Set the pot temperature to 150°F (65°C) and stir continuously
- Tailor your quantities to suit your daily needs
Latte art
It is totally possible to make a latte with artistic designs using basic whole milk and oat milk recipes. First make a basic hot chocolate using the steam wand, but fill the container only up to three quarters. The hot chocolate must not be too frothy. The last quarter of your container will be filled with textured milk so you can create the contrasting look you want. Heat the milk using the steam wand. The milk must be frothier than the hot chocolate so that it can settle on top.
- Tilt the container so that the jug’s spout is 1cm above the center of the hot chocolate.
- Pour the milk increasingly rapidly until you can see its white color on the hot chocolate’s surface. The faster the flow of milk, the wider your white design will be on the hot chocolate.
- Keep pouring at the same rate, straightening the container as it fills up.
- When the container is almost full, hold the jug 5 to 6cm above the hot chocolate and pour at a much slower rate. Stop the flow of white milk in the center of your design.
Tip: Unlike for a coffee with milk, you don’t have to mix the milk with the base liquid first since the hot chocolate itself is the base for the design.
Creative recipes
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Chaicolatte
- 30g Ground chocolate NYANGBO 68%
- 20g Water
- 50g Chai liqueur
- 100g Whole milk or 120g of oat milk
- Put the Ground chocolate NYANGBO 68% in a pitcher, then add the hot water and stir with a spoon to melt the chocolate shavings.
- Pour the chai liqueur into the jug then add the milk.
- Heat the mixture using a steam wand.
- Serve in your cup of choice.
Mochaccino
- 1 Double espresso
- 30g Ground chocolate NYANGBO 68%
- 20g Water
- 100g Whole milk or 120g of oat milk
- Prepare a double espresso, preferably a ristretto (1 part coffee to 2 parts water).
- Put the Ground chocolate NYANGBO 68% in a pitcher, then add the hot water and stir with a spoon to melt the chocolate shavings.
- Add the milk and heat the mixture using a steam wand.
- Pour the hot mixture over the double espresso.
Chocolate cocktail
- 30g Ground chocolate NYANGBO 68%
- 20g Water
- 100g Whole milk
- 20g Infused rhum
- As needed Espelette pepper
- Put the Ground chocolate NYANGBO 68% in a pitcher, then add the hot water and stir with a spoon to melt the chocolate shavings.
- Add the cold milk to the jug.
- Transfer the liquid from the jug to a shaker.
- Add the infused rhum, a pinch of Espelette pepper and ice cubes.
- Shake then filter into your chosen cup and add ice cubes.
Cascara coffee hot chocolate
- 50g Ground chocolate NYANGBO 68%
- 4g Dried cascara coffee powder
- 120g Whole milk or oat drink
- 20g Water
- Put the Ground chocolate NYANGBO 68% and cascara coffee powder in a shaker.
- Heat the milk and water to 160°F (70°C) then pour into the shaker.
- Shake the shaker vigorously.
- Strain the mixture into the container chosen for tasting.
Raspberry and honey hot chocolate
- 40g Ground chocolate NYANGBO 68%
- 10g Honey
- 90g Whole milk or oat milk
- 25g Water
- 20g Raspberry purée
- Put the Ground chocolate NYANGBO 68% and honey in a shaker.
- Heat the milk, water and raspberry purée to 160°F (70°C), then put them in a shaker.
- Shake the shaker vigorously.
- Strain the mixture into your cup of choice.
Hot chocolate with spices
"Pumpkin spice" mix:
- 400g Ground chocolate NYANGBO 68%
- 3g Ground nutmeg
- 0.5g Ground cloves
- 2g Powdered ginger
- 2g Ground cinnamon
- 1g Ground cardamom
- Combine all the ingredients together.
Hot chocolate:
- 50g “Pumpkin spice” mix
- 120g Whole milk or oat milk
- 20g Water
- Put the pumpkin spice mix in the shaker.
- Heat the milk and water to 160°F (70°C) then pour into the shaker.
- Shake the shaker vigorously.
- Strain the mixture into the container chosen for tasting.
Iced chocolate drink
- 64g Ground chocolate NYANGBO 68%
- 375g Whole milk or oat milk
- 1g Fleur de sel or roasted/dried chili
- Put the Ground chocolate NYANGBO 68% in the shaker.
- Heat the milk to 158°F (70°C).
- If you are using salt or chili, add it in while heating the milk.
- Pour the hot milk into the shaker.
- Strain out the chili if you have used any.
- Shake the shaker vigorously and filter the mixture.
- Pour into a bottle and put it in the refrigerator.
- Serve chilled with ice cubes in your glass of choice.
