The Dairy-Free Milk Chocolate Project
Advisor: Gabriel Flores, Assistant Professor of Business
With increasing rates of peanut allergies and lactose intolerance among American
children, options are very limited when picking out a chocolate bar. The goal of this project is to create a dairy-free, peanut-free, preservative-free milk chocolate bar that would be appealing to children as well as adults, and especially to those with food allergies. Using powdered coconut milk, ethically-sourced cocoa beans, sugar, and vanilla, a new kind of milk chocolate can be created that’s sweet and creamy like most candy bars, but without the use of any animal products or the fear of allergic reactions. While there are certain dairy-free chocolate bars on the market, there are not any that label themselves “milk” and they are typically a darker chocolate. In the end, this chocolate bar will contain around 30 to 45 percent cocoa solids for a full, chocolatey flavor without the bitterness of dark chocolate. Candy is not something anyone should miss out on, and this bar would not just be an alternative, it would be preferred.