Chefs Create Chocolate Without Cacao Beans

New techniques allow for chocolate-like confections made from alternative ingredients.

Published on Feb. 5, 2026

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Chefs and food innovators are finding ways to create chocolate-like confections without using cacao beans, the traditional ingredient in chocolate. These new techniques involve using alternative plant-based ingredients like nuts, seeds, and grains to mimic the flavor and texture of traditional chocolate.

Why it matters

As consumer demand for plant-based and sustainable foods grows, these new chocolate alternatives provide options for people looking to reduce their reliance on cacao, which can be resource-intensive to produce. The innovations also open up the possibility of creating unique flavors and textures not found in conventional chocolate.

The details

Chefs are experimenting with ingredients like nuts, seeds, grains, and even mushrooms to craft chocolate-like confections. For example, some are using ground nuts or seed butters as a base, then adding cocoa butter or other fats to recreate the mouthfeel of chocolate. Others are fermenting and processing grains to develop cocoa-like flavors. There are also innovations using mushroom extracts to mimic the umami notes found in cacao.

  • The trend of creating chocolate without cacao beans has been growing over the past few years.
  • Many of these new chocolate alternatives have emerged in the past 12-18 months as consumer demand for plant-based and sustainable foods has increased.

The players

Chefs and food innovators

Culinary professionals and food scientists who are developing new techniques and recipes to make chocolate-like confections from alternative plant-based ingredients instead of traditional cacao beans.

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What they’re saying

“Perfection takes a big toll on spontaneity and creativity.”

— Marcus Jernmark, Swedish chef and co-owner of Lielle restaurant (The New York Times)

What’s next

As these new chocolate alternatives continue to evolve, it will be interesting to see if they can gain mainstream popularity and market share compared to traditional chocolate made from cacao beans.

The takeaway

The rise of chocolate-like confections made from alternative plant-based ingredients showcases the creativity and innovation happening in the food industry as consumers demand more sustainable and diverse options. These new techniques open up possibilities for unique flavors and textures that go beyond conventional chocolate.