Blanxart Ghana Chocolate Collection

TAST­ING NOTES FROM THE CURATOR

Ghana is the world’s sec­ond high­est pro­duc­er of cacao beans, pro­duc­ing it in 6 dif­fer­ent regions — Brong Ahafo, East­ern, Ashan­ti, West­ern Ghana, Cen­tral Ghana, and the Vol­ta. Blanxart is proud to part­ner with small farms in this region to make the best choco­late bars possible.

• 80% Dark Ghana Bar – Deeply rich and dark, we’ve select­ed this intense­ly dark full-sized choco­late bar for your enjoyment.
• 72% Dark Ghana Bar – Full-sized bar of dark choco­late from a revi­tal­ized choco­late goldmine.
• 60% Dark Ghana Bar Mini-Bar – A tast­ing-sized dark choco­late bar made from deeply rich Ghana­ian cacao.

PREPA­RA­TION OR PAIRINGS

Whether all by itself or accom­pa­ny­ing tart berries and cit­rus fruits, dark choco­late is a deca­dent treat. Its intense fla­vors add depth to spiced dish­es — just grate a lit­tle off a bar, you’ll see — espe­cial­ly those with papri­ka, pep­pers, car­damom, or saf­fron. We also rec­om­mend it with a nice glass of for­ti­fied wine like sher­ry or port. If you pre­fer tra­di­tion­al wines, the more intense bars go well with Mer­lot or Caber­net Sauvi­gnon wine, while the sweet­er bars do bet­ter with Syrah or Zinfandel.

THE BEAN THAT REVI­TAL­IZED A NATION

Ghana began pro­duc­ing cacao in the 19^th cen­tu­ry, the peo­ple dis­cov­er­ing that their lands were well-suit­ed to grow­ing this bean. Since then, the cacao plant has become the country’s cash crop, con­tribut­ing to about 30 per­cent of the country’s export earn­ings. It is the lifeblood of many small farm­ers — one that has been endan­gered by cli­mate change.

Storage Instructions

Store your choco­lates in a cool, dark place, ide­al­ly between 18 to 24°C. You can use the refrig­er­a­tor, but place the choco­late in an air­tight con­tain­er to keep the mois­ture and humid­i­ty out — and retain its full range of fla­vors, of course!