Chocolate, the world’s most beloved treat, is facing a bitter reality. Cocoa prices have skyrocketed, crop yields are shrinking, and producers are struggling to keep products on shelves without sacrificing taste. Out of this crisis, a new wave of innovation is emerging: chocolate made without cocoa—crafted instead from grains, legumes, or even lab-grown cells.

Chocolate Without… Cocoa

Leading the movement is British company Win-Win, which has created “chocolate” from fermented grains and legumes, with rice as its main ingredient. Through fermentation and roasting, Win-Win replicates the texture, flavor, and melt of traditional chocolate. “If you’re using cocoa today, you’re in crisis,” says CEO Mark Golder. “Prices have quadrupled in three years.” For many small businesses, it’s a matter of survival.

Climate Crisis and Shrinking Cocoa Fields

Around 75% of global cocoa comes from Ghana and Côte d’Ivoire, regions plagued by deforestation and child labor. Climate change is further reducing yields, making cocoa an increasingly costly and uncertain commodity. Major brands like McVitie’s and KitKat are already altering recipes, replacing real cocoa with “chocolate flavoring” to cut expenses.

Innovation from the Lab

In Switzerland, Barry Callebaut is partnering with the University of Zurich to develop chocolate derived from lab-grown cocoa cells. German company Planet A Foods, maker of ChoViva, produces chocolate from oats and sunflower seeds—cutting carbon emissions and water use by up to 90%. In the U.S., Voyage Foods blends sunflower protein, grape seeds, and shea butter for a new generation of cocoa-free chocolate.

Health and Taste: The Next Challenge

Nutrition expert Tim Spector sees these inventions as promising for the planet, though he remains cautious about their health impact. “We don’t yet know if they provide the same benefits as natural chocolate, rich in flavanols and good for heart and gut health,” he says.