Win-Win's dark chocolate alternative is a versatile cocoa-free product that is ideal for use in fillings, coatings and as an inclusion in baked goods and desserts.

How is Win-Win's Cocoa-Free Chocolate Alternative Made?

Win-Win use a proprietary fermentation process to transform abundant, affordable and sustainable ingredients, including rice and non-hydrogenated RSPO palm and shea butter, into a delicious cocoa-free chocolate that snaps, tastes and melts just like conventional chocolate.

Not only does this insulate the supply chain from climate-driven crop failures, supply issues and price volatility, but their process produces fewer CO₂ emissions, uses less water and requires less land than conventional chocolate.

Win-Win's range of alt chocs is perfect for anyone looking for a sustainable alternative to traditional chocolate couvertures, with positive impact in every bite.

How Do I Use Win-Win's Temper Cocoa-Free Buttons?

These chocolate alternatives are made with RSPO palm and shea butter in place of cocoa butter, and do still require tempering. The working temperature range for this product is:

• Melt at 45°C
• Crystallisation at 27–28°C
• Working temperature is 30°C

Store in a cool, dry place away from odours and direct sunlight with a maximum relative humidity of 60%.