Yep, you read that right – cocoa-free chocolate has officially entered the chat. You might be wondering how chocolate can be made without cocoa, but big retailers like Nestlè and Callebaut are on to something. Late last year and earlier this month, cocoa-free and alternative chocolate products were launched in Europe with the hope of success.
But what’s the point of taking the most quintessential ingredient out of chocolate? In the past couple of years, the wholesale price of cocoa has been soaring. In 2024, the market saw an astonishing 300% increase, with 2025 not looking much better either. During this time, prices ranged widely from roughly $2,846 to $11,280 per metric tonne. Although this year has seen a slight ease in prices, the ongoing lack of cocoa supply from West Africa isn’t helping the situation much. As it stands, the price of cocoa is approximately $3,100 to $3,300 per metric tonne.
The lack or diminished supply of cocoa is, according to reports, in part caused by increased climate change-related weather impacts on cocoa farms and major shifts from cocoa farming to illegal gold mining. These ongoing tensions mean that chocolate could become a luxury item in future.
Que alternate and cocoa-free chocolate production. Major chocolate brands are brainstorming new ways to create the smooth, silky, and irresistible treat we all indulge in (especially after a rough day).
Callebaut has looked into alternative chocolate by backing cell-based cocoa to lower reliance on farm-grown stock. Similar to meat, cocoa can also be grown in a lab. Callebaut claims that it is scalable, sustainable, and its supply is easier to control. Although still needing testing and customer approval, Callebaut aims to sell this product alongside their range of chocolate products made the old-school way.
We believe many of our customers are increasingly open to innovative and sustainable solutions, especially those that align with evolving consumer expectations,” explains their spokesperson, adding, “By offering an additional, sustainable cocoa source, we aim to empower our customers with more choice and flexibility while contunuing to support traditional cocoa farming communities.”
On the other hand, Nestlè has partnered with a German food manufacturer, Planet A Foods, to develop a different chocolate alternative that’s cocoa-free. The thinking here is also not to replace chocolate but to help fill gaps in the market caused by volatility in cocoa availability and prices.
They have chosen sunflower seeds as their base for producing cocoa-free chocolate. Sunflower seeds have stable harvests and market prices, not to mention their abundance. The process is similar to cocoa beans – they are harvested, fermented and roasted. Though they might not replicate the same texture that cocoa creates, the results are pretty similar.
Other companies are looking to experiment with carob and fava beans, both with abundant supplies across Europe. The resulting taste and texture are quite similar to the original. Smooth, glossy and sweet. While it may not be the same in slab form, many companies are looking to use these alternative products as coatings and in baked goods, like chocolate chips.
Depending on the outcomes of the European test ranges, alternative and cocoa-free chocolate might soon be headed our way. Would you be interested in trying it?
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