Whether you're lactose intolerant or vegan, it's a shame to miss out on the creamy and delicious creations that artisanal Dark Milk or more classic milk chocolates can offer. Let's move beyond "traditional" milky flavors and discover the full depth of the broad plant-based aromatic palette.
We'll review plant-based alternatives to milk powder and give our opinion on a classic and some newcomers! We present and favor three varieties that are associated with chocolate and can be integrated into agroforestry cultivation models by growing near cocoa trees:
Coconut Milk - The Most Unique
This is certainly the most versatile and widespread plant-based milk option. It is appreciated for its creaminess and is extracted directly from grated coconut pulp (not to be confused with coconut water).
We love the combination of coconut flavors which wonderfully temper the acidity or astringency of certain cocoas. A gourmet balance and a creamy texture are the strengths of this recipe, which can, however, remain divisive: coconuts have a rich and above all unique taste, with nutty and sweet notes. This inimitable taste is mostly highly appreciated but may definitely not suit all palates!
Majambo Milk - The Most Balanced
Theobroma bicolor is a plant related to cocoa that appeals to lovers of exotic flavors. It is also known by many names such as "cacao blanco", mocambo (majambo), or pataxte.
In recent years, it has appeared in bars that naturally associate it with cocoa. To make a plant-based milk, majambo is ground and used in place of milk, giving this bar a distinctly plant-based nuance. With its sweetness and flavors evoking fresh almonds, it generally offers a softer and more flavorful aspect revealed by the majambo.
A truly balanced alternative that can suit the majority of people and bring a real novelty to plant-based milk bars.
Lupin Milk - The Most Delicate
Lupins are perennial plants of the family Fabaceae (or legumes). They are characterized by the richness in protein of their seeds. It remains little known in popular European cuisine but has a strong cultural presence in South America and Asia.
Lupin milk is an excellent alternative to classic milk. It is made from ground lupin beans, rich in protein and calcium. It offers a nutty and slightly sweet taste.
Its integration into chocolate bars is still confidential but offers a truly unique taste proposition. Like majambo, it offers a balanced alternative to cow's milk. However, it should be noted that the plant-based and nutty flavors are generally more pronounced than with majambo milk.
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