Sustainable chocolate without cocoa
Chocolate Without Cocoa
Our next-generation alternative chocolate is made from resilient ingredients like carob and grape seeds. Using a patented fermentation process and controlled roasting, we recreate the taste, texture, and melt-in-the-mouth experience of traditional chocolate.
The ingredients we use provide a tangible alternative for a more sustainable future. Compared to traditional raw materials, they use up to 90% less water and produce up to 83% less CO₂, without compromising on taste or technical performance. Our alternative chocolate is designed to blend seamlessly into any recipe or production process, offering a simple and immediate substitute for traditional chocolate.
Variants
- Milk
The perfect balance of complex notes and the richness of milk.
3.22 kgCO₂e Vegan Milk
Our plant-based alternative: no milk, same melt-in-the-mouth texture.
1.48 kgCO₂eSemi-Dark
Our most intense variety.
3.11 kgCO₂e
White
Delicate sweetness of white chocolate, without cocoa mass.
1.91 kgCO₂eBake Stable
In drops, ideal for cakes, cookies, and other bakery applications.
1.61 kgCO₂ePowder
Can replace up to 50% of cocoa in formulations without affecting the final product.
n/a
Milk
The perfect balance of complex notes and the richness of milk.
3.22 kgCO₂e
Vegan Milk
Our plant-based alternative: no milk, same melt-in-the-mouth texture.
1.48 kgCO₂e
Semi-Dark
Our most intense variety.
3.11 kgCO₂e
White
Delicate sweetness of white chocolate, without cocoa mass.
1.91 kgCO₂e
Bake Stable
In drops, ideal for cakes, cookies, and other bakery applications.
1.61 kgCO₂e
Powder
Can replace up to 50% of cocoa in formulations without affecting the final product.
n/a
Applications
All the taste of chocolate, without compromise.
Chocolate & Pralines
– Filled chocolates
– Bars with inclusions
– Dragées
Baked Goods
– Cookies, muffins, and brownies enriched with Bake Stable drops
– Sponge cakes and loaf cakes made with Powder
Innovation & New Products
– Plant-based ice creams
– Protein bars coated with chocolate
Fat Options
Choose between palm oil or shea butter to tailor the taste, texture, and sustainability of your alternative chocolate.
Each option allows manufacturers to fine-tune the final product according to specific formulation requirements, ensuring optimal mouthfeel, melting behaviour, and processing performance.
Whether the goal is to achieve a richer sensory profile or to align with particular sustainability or sourcing strategies, our fat systems provide flexibility and consistency across different applications and production environments.
