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  1. Don´t get caught out by soaring cocoa prices, reduce costs with plant-based m!lk powders.
  2. Use code "Promo10" for 10% discount.

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 rbrunt@tigerandbean.com

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A black pouch of sweetened plant-based milk powder weighing 7.5kg. Packaging states it is gluten-free and dairy-free and is used in the production of dairy-free alternatives to milk chocolate and white chocolate. A pink sticker states that it is recipe number 003 made with tigernut and cashew nut.
Product shot of a sweetened plant based milk powder. A mound of a creamy off white powder with a pink circular sticker label overlay with the recipe number 003 in the centre with the words Tigernut and Cashew indicating the main ingredient of the powder.
3 pieces of plant-based milk chocolate stacked on a black rough stone surface with smaller crumbled bits scattered in the foreground. The words 'milk chocolate made with’' in white text over the chocolate. The word milk is written with an exclamation mark indicating plant-based. Overlapping the chocolate is a pink circular sticker label overlay with text in white with 003 in the centre with the words Tigernut and Cashew indicating the recipe of the powder that was used to make this chocolate.
Rough broken pieces of plant-based white chocolate on brown paper. The words 'White chocolate made with' in pink are written over the chocolate. Overlapping the chocolate is a pink circular sticker label overlay with number 003 in the centre with the words Tigernut and Cashew indicating the recipe of the powder that was used to make this chocolate.

Tiger & Bean

Sweetened, Plant-Based M!lk Powder, Recipe 003 - Tigernut & Cashew 7.5kg

Regular price €90,00

Shipping calculated at checkout

Only 3 in stock

Flavour Profile

Creamy, Buttery, Rich, Mildly Sweet, Smooth.

Product Description

Experience the rich and creamy taste of our award winning sweetened, plant-based m!lk powder. This dehydrated, slow roasted mixture of sweetened tigernut milk and cashew nut is used for the production of fine flavour, dairy-free alternatives to milk chocolate and white chocolate, and can be used as an alternative to what is known in the industry as "milk chocolate crumb" and "white crumb". Available in this 7.5kg stand-up pouch, it's the perfect choice for chocolate makers looking to offer dairy-free options. 

Instructions for use

Handle the powder in the same way as any other dry powder ingredient in the production of chocolate. Standard preparation: Add cocoa butter or equivalent fats to the refiner. For milk chocolate add cocoa nibs or cocoa mass to the cocoa butter. Use heated air to melt the cocoa mixture. Once the cocoa mixture has melted and is free flowing, slowly add the sweetened plant-based m!lk powder and refine under tension. Once the mixture reaches the desired particle size and has been sufficiently conched add lecithin if required. 

Simply add cocoa

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.  

No course fibres

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.

Slow roasted

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.

Crystalized structure

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.

A photo of a luxuriously thick chocolate paste being whisked in a cooper saucepan.

Making chocolate is a way of life, not a profession.

Jacques Torres

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Award winning chocolate

Our powders were used to create award winning chocolates through our sister brand Arna Falco, including 3-stars for our "Bombon de Pistachio".

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Protected Origin

Tigernut is the star ingredient in many of our products. All of the tigenut we source are certified Valencian tigernuts.

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In the media

As featured in International Confectionery: Mar 2024 - Tiger & Bean´s chocolate was ​"among the very best non-dairy milk chocolates I have ever tasted".

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Blog posts

Unveiling the Science and Future of Milk Chocolate Crumb

Mar 25, 2025

In some countries, milk chocolate crumb is a key ingredient of milk chocolate, and is made from milk solids, sugar, and cocoa liquor which is then vacuum-cooked and dried. This process creates a unique caramelised flavour due to the Maillard reaction, distinguishing it from milk chocolate made with milk powder. The future of crumb includes flavour innovations, sustainability efforts, and the development of dairy-free versions by companies like Tiger & Bean.

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