As I describe in the flavor trends for 2020, plant-based milk alternatives are going mainstream in the food industry. However, in times of uncertainty like this, I reiterate how fine/craft chocolate brands should never assume that what they narrowly like and believe in is what their prospect is seeking. Offering alternative non-dairy products is a smart move in 2020, but even more so, being cautious about tightening the possibilities for the more familiar option.
(As ‘dairy milk chocolate’ is still a significant lookup, an urgent appetite can’t be ‘fixed’ by throwing a few lopsided ethical and environmental implications.)
Although I wouldn’t easily swap the complexity and persistence of well-made dairy milk chocolate for the best vegan ‘milk’ alternative, this nut-based non-dairy version by Chocolat Madagascar goes almost on par with the dairy milk counterpart formerly tasted. The cashew nuts are finely ground and incorporated in buttery chocolate, even if I would give it an additional favorable note should a version lower in sugar be proposed.
The intent—told me Neil Kelsall, CEO of Chocolat Madagascar—was to create an alternative and trendy product by connecting the local economies with ingredients entirely available at the origin.
Have you ever tried this chocolate?