Products

OUR INGREDIENTS

We source abundant, affordable and highly sustainable ingredients to create alternative products that are natural and delicious. Our hero ingredients are cereals and legumes, think oat and carob, that we source as locally as possible, massively reducing CO2 emissions.

By creating “choc” without cocoa and by harnessing the power of flavours found in forgotten places, we’re able to offer reliable alternatives with short, robust supply chains that don’t have any of the declining supply and skyrocketing prices associated with cocoa.

Our choc alternatives are made using 80% less water than conventional chocolate and emit 90% fewer emissions in production too. With no synthetic biology involved and no genetically modified organisms (GMOs), our choc is produced using the same process as conventional chocolate is made and is a 1-for-1 replacement with no additional equipment or training required.

Fermentation

This centuries-old method is just one of the processes in our toolbox we harness to unlock flavours, aromas and aid the creation of our cocoa-free chocolate.

If you look at how traditional chocolate is made – you grow the cocoa pods, take the beans out, ferment them and then roast them – essentially, we do the same thing. The key difference is that we start with hero ingredients that are not cocoa beans. Instead, we ferment cereals and legumes that are abundant, affordable and highly sustainable.

We’re rooted in techniques that are inspired by the ways people have made chocolate, cheese and coffee for centuries. And that’s a great place to be!

Roasting

Just as with conventional chocolate making, roasting is an important step in chocolate production and, with our choc, it’s no different. By roasting our hero ingredients by varying degrees depending on the ingredient, we’re able to tease out a range of flavours and aromas that add layers of depth to our finished choc.

Just as with coffee and cocoa beans, after fermentation we carry out a series of roasts with different variables to develop a range of aroma and flavour compounds that complement each other and are specific to each of our products.

Mixing

Melangers – that’s a fancy word for “mixers” – are machines made up of heavy stone grinders that refine our liquid choc in order to reduce the particle size to the desired level, creating a delicious, silky smooth mouthfeel.

Used in conventional chocolate production, traditionally cocoa solids, cocoa butter and other ingredients including sugar are melanged in the same way as above, to provide the same glossy and smooth product, only it’s got cocoa in!

Choc Making

The final, and ultimately the tastiest step in production, is when our choc takes shape. This is where all our sustainable ingredients, cutting-edge science and centuries-old methods combine to produce a 1-for-1 chocolate alternative that looks, smells, snaps, melts and tastes like conventional chocolate.

Formed as easy-melt buttons in both dark, milk, and m•lk choc alternatives, our choc is being used across the globe by chefs, chocolatiers and chocolate companies who are creating the same tasty products as before, only with fewer carbon emissions and zero child or slave labour involved!

HERE’S WHAT WE DO AND HOW WE DO IT