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Plant-Based Blueberry & Black Currant Chocolate

This Plant-Based Blueberry & Black Currant Chocolate recipe by Chef Lauren V. Haas is a vibrant, fruit-forward technical formulation designed to create a premium, dairy-free chocolate with a bold color and a balanced flavor profile.

By refining cashew milk powder and freeze-dried fruit powders with Cacao Barry cocoa butter in a stone grinder for 12–24 hours, this recipe achieves a smooth, professional mouthfeel and a sophisticated high-end finish.

Explore the recipe today!

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Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

Lauren V. Haas is a Professor at the Culinary Institute of America (CIA), Greystone. Prior to joining the faculty at the CIA, Lauren served as the Lead Chef for the...

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