MaltCocoa
Malted barley, roasted to replace up to 50% of cocoa while keeping flavour and processability.
Up to 50% less cocoa
Replaces half the cocoa, keeping flavour and processability.
Cocoa-free option
Works at 100% inclusion in chocolate-style compounds.
Controlled roasting
Richer colour and flavour, with acrylamide kept under control.
A specialised malting process combined with advanced roasting technologies creates a natural ingredient that can replace up to 50% of cocoa while keeping flavour and processability. Further development showed it can also be used at 100% inclusion to create entirely cocoa-free, chocolate-style compounds. It does not fully replicate cocoa's astringency, but it delivers a delicious, distinctive flavour with good processability.
applications
Chocolate Bar
Melted Compound
molded chocolate
