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Chocolate with a high percentage of cacao; usually dairy-free and rich in flavor, used in confectionery and baking.

A powder made by roasting and grinding cacao seeds and removing the fat (cacao butter); used in chocolate desserts and drinks.

Made by replacing dairy milk with rice milk; results in a lighter and subtly sweet vegan chocolate, appropriate for those with nut allergies.

An emulsifier derived from soybeans; used to maintain smooth texture and consistency in vegan chocolate products.

Chocolate sweetened with maple syrup instead of cane sugar; offers a unique flavor profile and is often preferred for being a natural sweetener.

A type of chocolate in which dairy milk is replaced with almond milk; provides a creamy texture and mild nutty flavor.

The fat extracted from cacao beans; used as a base in chocolate making to create smooth and rich vegan chocolates.

A plant-based oil extracted from the kernel or meat of mature coconuts; used as a dairy replacement in vegan chocolate recipes to add creamy texture.

Fermented, dried, and roasted cacao beans broken into pieces; adds crunch and intense chocolate flavor to vegan confections.