Our vegan chocolates are crafted exclusively from plant-based ingredients of natural origin. We use 100% sustainably produced cocoa, without palm oil, and incorporate innovative substitutes for traditional dairy ingredients. Our traditional dark chocolate, the Maîtres Chocolatiers chose to use chocolate from Peru which contains 64% cocoa and avoids the use of milk fat. Our 'milk' chocolate alternative is created using chickpea protein concentrate, meticulously chosen for its ability to replicate a similar flavour, mouthfeel and colour. In our caramel fillings, we opt for luxurious coconut fat as a replacement for milk fat. A fruit puree of tangerine and yuzu takes the place of the cream used in a conventional ganache, while retaining the classic flavour sensation you would expect.

At Neuhaus, we're committed to never stopping inventing, and that includes our approach to vegan chocolates. The idea was to create plant-based delicacies that would rival the non-vegan alternatives both in terms of quality and flavour. Through artful substitutions and innovative techniques, we've created plant-based pralines that maintain the classic Neuhaus flavour sensation you would except.

We've replaced dairy ingredients in our vegan chocolates with plant-based alternatives. For example, we use chickpea protein concentrate to replicate the flavour, mouthfeel, and colour of traditional milk chocolate. To replace the traditional dark chocolate used for pralines, our Maîtres Chocolatiers chose to use chocolate from Peru which contains 64% cocoa and avoids the use of milk fat. Additionally, coconut fat replaces milk fat in caramel fillings, ensuring a creamy texture. Pea protein in the caramel fillings to replace the milk proteins. Pea is the most neutral in taste, the other ones would add non-wanted flavours.

No, all our chocolates are palm oil-free.