October 29, 2025 – Rising cocoa prices, driven by climate change, deforestation, and crop diseases, have led manufacturers to seek cocoa alternatives. In addition to carob, a variety of ingredients – including fava beans, fruit seeds, vegetable seeds, oats, sunflower seeds, barley, wheat, legumes, and grains – have been employed as alternatives to cocoa in cocoa-free chocolate.

This report highlights how cocoa alternatives have been processed through fermentation and roasting to replicate the sensory properties of traditional cocoa.

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