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.
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.
Ghana began producing cacao in the 19th 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.
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!