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A Guide to Cocoa-Free Chocolate Alternatives
A Guide to Cocoa-Free Chocolate Alternatives From Win-Win
Cocoa-free chocolate alternatives have been talked about in the industry for a few years now, but the cocoa crisis has led to an urgent need for more options in confectionery and bakery. That’s why Keylink has partnered with Win-Win to bring their premium quality chocolate alternatives to you.
But what is a cocoa-free chocolate alternative, how do you use it, and why choose Win-Win?
Why Has Keylink Decided to Stock a Chocolate Alternative?
The global chocolate category is facing significant long-term challenges: the rising price of cocoa is just a symptom of a much bigger problem. According to an Innova report, climate volatility, crop disease and environmental pressures are impacting cocoa yields, driving price instability and creating supply shortages, making the industry harder to future proof. Win-Win addresses these challenges by offering a delicious, ethical and sustainable alternative to conventional chocolate.
The Keylink Win-Win range features dark, milk and white chocolate alternatives, and bake stable, cocoa-free milk drops. These premium quality chocolate substitutes are ideal for any and all chocolate applications, including pastries, cakes, doughnuts, biscuits, cookies, coatings, sauces and desserts, even ice cream!
How is a Chocolate Alternative Different to a Compound Coating?
While chocolate couverture is made with cocoa mass (except in white chocolate), cocoa butter, sugar and milk or vegan alternatives (except in dark chocolate), compound coating is made slightly differently.
Instead of cocoa mass, cocoa powder is used, and instead of cocoa butter, other fats such as vegetable oil and palm kernel oil are used. Compounds still rely on cocoa products to give baked goods and desserts a chocolate flavour and satisfying mouthfeel. Chocolate alternatives, on the other hand, don’t require any cocoa products at all.
Win-Win’s recipes use readily available ingredients like rice and carob, and put them through a proprietary fermentation process to replicate the aromas and textures traditional chocolate is known and loved for.
Compound coatings don’t require tempering, making them ideal for busy bakers looking for a satin-finish and a chocolatey taste. Where cocoa-free chocolate alternatives differ is that they are closer in taste and functionality to a conventional chocolate: they do require tempering and offer the same shine, snap and silky mouthfeel as a traditional chocolate couverture.
Offering a range of chocolate couvertures, compound coatings, and now cocoa-free chocolate alternatives, means Keylink gives customers the opportunity to choose the right product for every application.
Who is Win-Win?
Win-Win is the creator of the UK’s first cocoa-free chocolate alternative. Using cutting edge technology, a unique fermentation process and traditional chocolate making techniques, they transform abundant, affordable and sustainable ingredients into a delicious cocoa-free chocolate that snaps, tastes and melts just like conventional chocolate.
Win-Win’s award-winning team brings together master chocolatiers and food scientists with over four decades of combined chocolate and confectionery experience. From winning “Best Finished Product” at the International Confectionery Awards, to “Most Innovative Sustainable Solution” at Food Ingredients Europe and “World’s 50 Most Impactful Companies to Work For” by Impact Fifty, and more recently, winning both “Best Newcomer” and “The Innovation Award” at the Food Manufacturer Excellence Awards 2026, Win-Win has already got the industry talking.
How is Win-Win's Award-Winning Cocoa-Free Chocolate Alternative Made?
Win-Win use a proprietary fermentation process to transform abundant, affordable and sustainable ingredients, including rice, carob 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.
Research commissioned by science marketing consultancy Diffusion shows that 54% of 25-34 year olds and 48% of 35-44 year olds support the use of precision fermentation in food manufacturing; highlighting a growing interest in cultivated foods, such as chocolate substitutes.
Win-Win’s range of alt chocs is perfect for anyone looking for a sustainable alternative to traditional chocolate couvertures.
How Can I Use Win-Win's Cocoa-Free Chocolate Substitutes?
With three cocoa-free chocolate alternatives and one bake stable alt choc chip, Win-Win’s products are versatile, reliable and simple to use.
Pastry chefs and bakers can use Win-Win to replace or supplement the cocoa products used in their kitchen. The dark, milk and white choc alternatives require tempering before use, with the following temperature curve:
- Melt at 45°C
- Crystallisation at 27-28°C
- Working temperature of 30°C
Between uses, seal your Win-Win in an airtight container and store in a cool, dry place away from odours and direct sunlight, with a maximum relative humidity of 60%.
What Applications Can I Use Win-Win Choc in?
Try using these alt chocs in the following:
Cakes & Traybakes
Use dark Win-Win in place of chocolate in brownies and cake batter, or as a part replacement with cocoa powder for real depth of flavour.
Fillings
Win-Win’s products are perfect for making indulgent ganache, pastry fillings, tart fillings, chocolate pots, sauces, and more.
Coatings & Glazes
Add a glossy layer of delicious cocoa-free glaze or coating to your cakes, entremets and patisserie with these chocolate alternatives.
Ice Cream
Coat your ice cream sticks and bars with Win-Win for a smooth mouthfeel and delicious chocolate taste.
Inclusions
The bake stable cocoa-free chips are ideal for use as an inclusion in bakery items, such as cookies, muffins, traybakes, cupcakes and so much more! The non-bake stable options are also great as inclusions, if you’re looking for a more artisanal effect.
Panning
Win-Win works perfectly as a coating on panned nuts, raisins, honeycomb, etc. Especially the milk chocolate alternative!
Hybrid Applications
Not only is Win-Win delicious alone, but it can also be used as a chocolate extender, in combination with conventional chocolate, compound or cocoa powder. It works as a 1:1 replacement for chocolate, so swapping 50% of the chocolate in your recipe, for example, would give you a fantastic end result while reducing your reliance on cocoa products.
Ready to Explore Win-Win?
We’re on hand to support you in your chocolate and bakery craft, don’t hesitate to get in touch with any questions about cocoa-free chocolate alternatives. We’ll be more than happy to help you with recipe ideas and technical advice.
Contact our Customer Service team on 0114 245 5400 or email sales@keylink.org.
