CHOCOLATE LENTILS GHANA ORIGIN BITTER 70%
Ghana can't do without cocoa. Just like we can't do without Ghanaian cocoa. Chocolate made from it tends to be creamy, with hints of fruit and cream. If you taste carefully, you might even find it in these 70% chocolate lentils. Because they contain a really high dose of cocoa solids, you can look forward to an intense and long-lasting experience.
Shipping methods
| Nizozemská pošta HD - zásilkovna | 1,00 € | |
|---|---|---|
 DHL |
4,90 € |
Ingredients
70 % Cocoa mass Ghana, Sugar, Cocoa butter, Soy lecithin, Natural vanilla extractFlavour
Chocolate Lentils Ghana Origin Bittersweet 70% have a strong, aromatic chocolate flavour that leaves your mouth feeling smooth and light. As the typical characteristics of Ghanaian cocoa include creaminess and subtle fruit notes, you will also find them in these chocolate lentils.
Origin
Ghana is the second largest producer of cocoa beans in the world, accounting for 30-40 percent of world production between 1911 and 1973. Today the share is smaller, reported to be about 13 percent. Cocoa has apparently been grown in Ghana since 1895, when a blacksmith, Tetteh Quarshie, brought a few beans in his pocket from the island of Fernando Po (now Bioko).
Cocoa trees (Theobroma cocoa) quickly became an important part of local agriculture, with the government later taking over responsibility in order to protect farmers from fluctuations in farmgate prices. While this has not been entirely successful, the state-established and managed Cocobod organisation provides them with, for example, fertiliser subsidies and quality control. As a result, Ghanaians have managed to maintain their reputation for producing great cocoa and continue to develop it.
Today, around 1.6 million people are involved in cocoa farming in Ghana. Cocoa trees are planted in the Western, Central, Brong Ahafo, Eastern, Ashanti and Volta regions.
The Ghanaian government aims to process at least 40 percent of the country's production in its own factories. Once the cocoa bean harvest arrives at the factory, the beans are cleaned and treated under high pressure at 220 ̊C to kill any bacteria. This is followed by roasting, crushing and separation of the husks. Only then can the cocoa beans be ground. At the same time, the cocoa is mechanically heated to melt the cocoa mass. Once it is about 80 ̊C, it goes into tanks for cooling, then into cooling tunnels and moulds. From these, workers tip out 25-kilogram blocks of cocoa mass. These can be sold by the producer or used for further processing.
Attention
 | If you order chocolate lenses during really hot summer days, it may happen that the lenses deform or partially melt during shipping. The quality of the lenses is not affected. |
Hot chocolate & Hot cocoa packaging preview
Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our products. Thanks to the hermetic seal, this container helps the contents keep their freshness and protect them against humidity, light or foreign odors.
Instructions for preparation
Lentils can be used for direct consumption, they can be used to flavour breakfast or snack porridge, added to desserts, made into toppings or various drinks.
| Fats: | 46 g |
| of which saturated: | 29 g |
| Carbohydrates: | 36 g |
| of which sugars: | 31 g |
| Proteins: | 6,3 g |
| Salt: | 0,0 g |
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