Nyanga didn’t like the chocolate she was given as a child. She knew it was supposed to be something special, something luxurious, a treat. But it was always a dissapointment. She always knew that this was not how it should be. Age and experience allowed that thought to develop and flourish into an ambition to create fine chocolates that she herself would be excited to eat.

“A new flavour is like the first fruits of a new love”

After working at various establishments, including chocolatiers, exclusive restaurants and fine hotels, Nyanga realised that hand-made chocolates far exceeded their machine-made cousins. The true expression of an art requires the artist and the materials to be at one.

“A chocolatier’s finest instruments are her hands and her tastebuds”

After starting Dark Sugars, Nyanga travelled to the cocoa fields in the western regions of Ghana to learn about the agricultural processes. Seeing how the farmers take cocoa from seed to tree helped Nyanga fully appreciate the complexity of coca and further developed her ideas of what makes a good chocolate.

“Here comes the wanderer, full of knowledge”