{"id":21620,"date":"2021-07-14T06:38:28","date_gmt":"2021-07-14T06:38:28","guid":{"rendered":"https:\/\/bartalks.net\/?p=21620"},"modified":"2021-07-14T10:19:19","modified_gmt":"2021-07-14T10:19:19","slug":"chef-opens-senegals-first-artisan-chocolate-shop","status":"publish","type":"post","link":"https:\/\/bartalks.net\/chef-opens-senegals-first-artisan-chocolate-shop\/","title":{"rendered":"CHEF OPENS SENEGAL&#8217;S FIRST ARTISAN CHOCOLATE SHOP"},"content":{"rendered":"\n<p>Danuta Nganko, a Belgium-Congolese chef had plans to open a restaurant in Dakar before Covid ended that dream. Rather than give up, Nganko turned to chocolate, playing to her strength in technical cooking. As she put it:<\/p>\n\n\n\n<blockquote class=\"wp-block-ugb-blockquote ugb-blockquote ugb-924d012 ugb-blockquote--v3 ugb-blockquote--design-plain ugb-main-block\"><style>.ugb-924d012 .ugb-blockquote__quote{width:70px !important;height:70px !important}.ugb-924d012 .ugb-blockquote__text{font-size:0.75em !important}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-blockquote__item\"><svg viewbox=\"0 0 50 50\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"ugb-blockquote__quote\" width=\"70\" height=\"70\"><path d=\"M19.8 9.3C10.5 11.8 4.6 17 2.1 24.8c2.3-3.6 5.6-5.4 9.9-5.4 3.3 0 6 1.1 8.3 3.3 2.2 2.2 3.4 5 3.4 8.3 0 3.2-1.1 5.8-3.3 8-2.2 2.2-5.1 3.2-8.7 3.2-3.7 0-6.5-1.2-8.6-3.5C1 36.3 0 33.1 0 29 0 18.3 6.5 11.2 19.6 7.9l.2 1.4zm26.4 0C36.9 11.9 31 17 28.5 24.8c2.2-3.6 5.5-5.4 9.8-5.4 3.2 0 6 1.1 8.3 3.2 2.3 2.2 3.4 4.9 3.4 8.3 0 3.1-1.1 5.8-3.3 7.9-2.2 2.2-5.1 3.3-8.6 3.3-3.7 0-6.6-1.1-8.6-3.4-2.1-2.3-3.1-5.5-3.1-9.7 0-10.7 6.6-17.8 19.7-21.1l.1 1.4z\"><\/path><\/svg><div class=\"ugb-blockquote__content\"><p class=\"ugb-blockquote__text\">Why not chocolate?&#8217; &#8230; Because I really love technical types of cooking, I thought it was for me &#8211; Danuta Nganko<\/p><\/div><\/div><\/div><\/div><\/blockquote>\n\n\n\n<p>While other West African countries like C\u00f4te d&#8217;Ivoire or Ghana have a rich chocolate culture, Senegal had no gourmet chocolate, so Nganko opened &#8216;Venko&#8217;, a shop which is named after her childhood bakery which her parents ran.<\/p>\n\n\n\n<p>Like many chocolatiers, Nganko looked to local ingredients for inspiration to create something unique. Her chocolate is known for infusing ingredients such as Moringa, a superfood, and hibiscus flower or bissap.<\/p>\n\n\n\n<div class=\"wp-block-qubely-image qubely-block-7b4bb5\"><div class=\"qubely-block-image  qubely-image-layout-simple\"><div class=\"qubely-image-media qubely-vertical-alignment-center qubely-horizontal-alignment-center\"><figure><div class=\"qubely-image-container\"><img decoding=\"async\" class=\"qubely-image-image\" src=\"https:\/\/bartalks.net\/wp-content\/uploads\/2021\/07\/SENEGAL-CHOCOLATE-DAY-VENKO.jpeg\" alt=\"\"\/><\/div><\/figure><\/div><\/div><\/div>\n\n\n\n<blockquote class=\"wp-block-ugb-blockquote ugb-blockquote ugb-fc13b04 ugb-blockquote--v3 ugb-blockquote--design-plain ugb-main-block\"><style>.ugb-fc13b04 .ugb-blockquote__quote{width:70px !important;height:70px !important}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-blockquote__item\"><svg viewbox=\"0 0 50 50\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"ugb-blockquote__quote\" width=\"70\" height=\"70\"><path d=\"M19.8 9.3C10.5 11.8 4.6 17 2.1 24.8c2.3-3.6 5.6-5.4 9.9-5.4 3.3 0 6 1.1 8.3 3.3 2.2 2.2 3.4 5 3.4 8.3 0 3.2-1.1 5.8-3.3 8-2.2 2.2-5.1 3.2-8.7 3.2-3.7 0-6.5-1.2-8.6-3.5C1 36.3 0 33.1 0 29 0 18.3 6.5 11.2 19.6 7.9l.2 1.4zm26.4 0C36.9 11.9 31 17 28.5 24.8c2.2-3.6 5.5-5.4 9.8-5.4 3.2 0 6 1.1 8.3 3.2 2.3 2.2 3.4 4.9 3.4 8.3 0 3.1-1.1 5.8-3.3 7.9-2.2 2.2-5.1 3.3-8.6 3.3-3.7 0-6.6-1.1-8.6-3.4-2.1-2.3-3.1-5.5-3.1-9.7 0-10.7 6.6-17.8 19.7-21.1l.1 1.4z\"><\/path><\/svg><div class=\"ugb-blockquote__content\"><p class=\"ugb-blockquote__text\">The idea is to take a very classical chocolate and work it with local flavours &#8211; Danuta Nganko<\/p><\/div><\/div><\/div><\/div><\/blockquote>\n\n\n\n<p>Her hope is that she can educate the Sengalese people to enjoy chocolate as a regular day-to-day item they keep in the fridge. She feels they will get there, but currently, most of her trade is in catering for special events<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Danuta Nganko, a Belgium-Congolese chef had plans to open a restaurant in Dakar before Covid ended that dream. Rather than give up, Nganko turned to chocolate, playing to her strength in technical cooking. As she put it: While other West African countries like C\u00f4te d&#8217;Ivoire or Ghana have a rich chocolate culture, Senegal had no [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":21622,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_gspb_post_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[1834,1701],"tags":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/posts\/21620"}],"collection":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/comments?post=21620"}],"version-history":[{"count":0,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/posts\/21620\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/media\/21622"}],"wp:attachment":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/media?parent=21620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/categories?post=21620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/tags?post=21620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}