We don´t spray dry or freezer dry our plant-based milks, we instead slow roast them under vacuum for a deeper, richer flavour with notes of toasted nut, malted biscuit and caramel.

Even at 20µm, powders like tigernut and oat flour can leave chocolate with a powdery mouthfeel due to their high levels of insoluble fibre. We remove these fibres from our plant-based milk, ensuring a smooth, creamy mouthfeel in the final chocolate.

Unlike most hydrolyzed cereal milk powders, ours products contain optimally crystallized sugars, reducing the need for excess cocoa butter and ensuring a smooth, premium mouthfeel.

Our plant-based milk powders are pre-ground to 300 microns and can readily be refined to 20 microns with standard chocolate refiners, matching cocoa liquor and table sugar refining times.

Our powders are pre-sweetened, meaning that you can simply add cocoa to make chocolate. Simply add cocoa butter for white chocolate, and then nibs or liquor for m!lk chocolate.

The added sugar stabilizes our plant-based milk powders, keeping them fresher for longer at ambient temperatures with a shelf life of up to 12 months.