We live and love the taste of chocolate. We also love our planet and advocate for sustainable resource management. And one question in particular is always on our minds: How can we combine these two worlds to create a luscious chocolate delight that is also eco-friendly?
The next level of delight
We’ve reinvented chocolate by cutting CO₂ - emissions
ChoViva is a brand new, chocolatey taste experience. Just entirely without cocoa beans, but with sunflower seeds - ingredients that grow right here on our doorstep. And that is only one of the great things about ChoViva.
6 reasons, why we love ChoViva
Delicious taste
Yummy, smooth and oh so chocolatey, makes even picky chocoholics happy
100% natural ingredients
No frills, no additives, no flavour enhancers, no preservatives – just a few simple but high-grade basics
Around 80% less CO₂- emission*
Short distances, local farming and production help us create a lean carbon footprint
Up to 94% less water use
Our crops are harvested sustainably and responsibly to save resources because every drop counts
Short supply chains
Grow, manufacture, deliver, indulge – we cut emmisions by taking the shortest way to you
Avoidance of deforestation
No to cocoa means avoiding tropical rainforest clearing, which reduces the devastating loss of biodiversity
*ChoViva milk: 2.3 kg CO₂ e per kg (Carbon Cloud); chocolate: 13.8 kg CO₂ e per kg (Carbon Cloud)
What?
What is ChoViva?
ChoViva is the world’s first cocoa-free chocolate alternative, made with locally sourced crops that don’t need tropical climate to thrive like cocoa trees do.
Secret
What’s the secret behind ChoViva?
We are passionate about chocolate, and we've developed a deep knowledge of its history and production in order to understand what’s behind the unique spectrum of flavours. Here’s what we’ve found out: It’s not about the cocoa-beans, but about the way they are treated during the manufacturing process. 80% of the typical chocolatey aromas develop during fermentation and roasting. We’ve adapted this insight to regional sources – voilà, ChoViva (ok, it wasn't that simple).
Why?
Why does ChoViva emit less carbon dioxide than chocolate?
ChoViva is made with sunflower seeds. Shorter supply chains and the avoidance of deforestation, among other things, contribute to an around 80% lower carbon footprint compared to chocolate. ChoViva's milk recipe, for example, has a climate footprint of 2.3 kg CO2e/kg*. The comparative value of chocolate that is available to us is 13.8 kg CO2e/kg*.
Taste
How does ChoViva taste?
ChoViva looks like chocolate and tastes like it: irresistibly yummy, creamy, tender and velvety. The special manufacturing process unlocks a typical chocolatey character, garnished with fine notes of roasted aromas. ChoViva is made with 100% natural ingredients.
Chocolate is irreplaceable.But there’s an alternative.
To us, ChoViva is not a replacement for chocolate - it’s a sustainable alternative ingredient that paves the way for a more climate-friendly manufacturing. Thanks to its innovative and patented recipe, it can be used just like conventional chocolate. That means the ChoViva range is constantly being expanded on with new culinary creations.
Containing only ingredients that matter.
ChoViva is made with
- minimum 20% sunflower seeds
- sustainable plant-based fats
- sugar
- either milk powder or sunflower seed flour (vegan version)
ChoViva in the making
01
It all starts with some simple, natural, high-grade ingredients: sunflower seeds, sugar, and plant-based fats.
02
Our sunflower seeds pass an innovative fermentation-like process based on ancient beer brewing technology; afterwards, the crops are gently roasted.
03
The roasted ingredients are ground into a concentrate that comes quite close to cocoa powder: rich in flavours and full of typical chocolatey aromas.
04
We mix the ChoViva concentrate with more ingredients, grind the mass again (and again), add plant-based fats and conche the mix to finally get the perfect creamy and smooth texture. Now, ChoViva is ready to be further processed just like conventional chocolate.
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