Golden Beans - Alternative proteins that actually taste good

When you think of baked beans, you probably wouldn't pair them with chocolate for breakfast. It's now widely known that animal proteins aren't the future of the confectionery industry. But how do the alternatives taste in chocolate? And what's wrong with combining various raw materials for a better result that not only convinces customers with better nutritional values and sustainability but above all with taste? What does the future of chocolate look like that we want to enjoy guilt-free? What role do cocoa alternatives play, and does their use make sense?

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