Vegan Chocolate for Plant-Based Confections

Cocoa-free chocolate substitutes made from plant-based ingredients without using cocoa or animal products. The chocolate-like compositions contain non-animal fats, roasted fermented grains, and legumes. The fermented grains are made by incubating grains with microorganisms to create flavors similar to cocoa. Roasting the grains further enhances the chocolate-like taste. The compositions can be made by melting the fats, mixing with the grains and legumes, and optionally adding sweeteners and emulsifiers. The plant-based chocolate alternatives avoid issues like child labor, environmental damage, and health concerns associated with cocoa production.

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Dairy-free chocolate that mimics the taste and texture of milk chocolate. The chocolate uses a protein-rich fraction derived from chickpea seeds with a minimum protein content of 40% dry matter. This chickpea protein replaces the dairy components in the chocolate recipe. The chickpea protein provides creaminess and nutty notes similar to milk chocolate. The chocolate can be vegan and free of common allergens like gluten, coconut, or nuts.

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Reduced dairy chocolate using a mixture of cereal and legume instead of milk. The cereal has high soluble dry matter content and large particle size, while the legume has high soluble dry matter and small particle size. Mixing them in specific ratios provides a milk alternative with good texture and taste for chocolate. Enzyme treatment further improves the composition.

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Dairy-free chocolate using heat-treated legume flour as a substitute for dairy solids like non-fat milk powder. The legume flour, like chickpea or navy bean flour, is heat treated before use. This creates a dairy-free chocolate that has similar texture and mouthfeel to milk chocolate. The heat treatment changes the viscosity, particle size, and oil binding capacity of the legume flour to mimic the properties of dairy solids.

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A method for producing an allergen-free vegan mousse, such as chocolate or fruit mousse, that avoids common allergens like nuts, soy, gluten, and dairy. The method uses a combination of vegetable fat, vegetable meringue, vegetable milk, chocolate premix, and fruit premix to create a whipped mousse texture. The vegetable fat and meringue are mixed first, then the milk, chocolates, and fruit premixes are added and whipped together. The final mixture can be immediately aerated or stored separately and combined later.

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Dairy-free chocolate confectionery using roasted cereal flour as a replacement for milk solids in traditional milk chocolate recipes. The roasted cereal flour is prepared by dry heating cereal flour to a measurable change in color, flavor, or moisture content. This process improves the texture, mouthfeel, and processability of the dairy-free chocolate compared to using unroasted cereal flour. The roasted cereal flour provides a chocolate confectionery with a texture and melted texture similar to traditional milk chocolate.

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A plant-based chocolate that closely resembles dairy-based milk and white chocolate in flavor, aroma, and physical properties without using dairy or plant-based milk. The key ingredient is a sesame component made from sesame flour, sesame protein, hulled sesame paste, or a combination. The sesame replaces the dairy and provides similar taste, mouthfeel, and melting properties. The chocolate is made by supercooling melted cacao with the sesame component instead of dairy, then tempering.

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Preparing pure plant-based chocolate without using milk powder. The method involves roasting and grinding cocoa beans, then mixing them with sugar and cocoa butter at specific ratios. The resulting paste is then conched and tempered to make chocolate without adding milk powder. The plant-based chocolate has no animal products and is suitable for people allergic to milk protein.

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Method to produce chocolate with reduced sugar content by grinding the cocoa solids and plant-based ingredient together before adding fat and sweetener. The method involves starting with a mixture of cocoa solids and plant-based ingredient like oats, grinding it together, then adding fat and sweetener to the mixture. This allows better blending and fluidity compared to adding fat and sweetener directly to dry cocoa solids. The resulting chocolate has lower dry cocoa solids content and sugar content.

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Chocolate mass for vegan chocolate that has a similar texture and melting properties to milk chocolate. The chocolate contains at least 1% hydrolyzed oatmeal in addition to cocoa butter, cocoa mass, and sweetener. The oatmeal replaces some of the milk powder in milk chocolate. The hydrolyzed oatmeal provides a similar texture and mouthfeel to milk chocolate when compared to conventional chocolate made with milk powder. The hydrolyzed oatmeal is added during mixing of the base ingredients and the chocolate is made using conventional conching steps. This allows producing vegan chocolate with improved texture and melting properties compared to chocolate made with oat milk or oat flour.

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Non-dairy chocolate that uses coconut, soy, and other non-dairy sources to replace milk solids in conventional chocolate. The recipe involves mixing cocoa, coconut, non-dairy powder, flavorings, and optionally emulsifiers, then setting it to solidify into a non-dairy chocolate confectionery product. The non-dairy chocolate can be used in baked goods, cooked dishes, or as a standalone candy.

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Low-fat, sugar-free, starch-free, Isomaltooligosaccharide-free, oligosaccharide-free, maltitol-free, sorbitol-free, xylitol-free, erythritol-free, and isomalt-free chocolate food product that has a high melting point. The chocolate is made by combining cocoa, cocoa butter, glycerin, coconut cream, almond milk, pectin, salt, monk fruit extract, coconut flour, and vanilla flavoring. The chocolate has a unique composition without added sugars or starches, and uses ingredients like monk fruit extract, glycerin, and pectin to provide sweetness, texture, and stability instead.

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