Replacing cocoa as the base for a chocolate that can work with local crops and be price competitive without being too dissimilar has been a fancy of mine since the cost of cocoa went through the roof in the last year. My wife and I run a small wholesale bakery and I’ve been dying to try and come up with my own alternatives. I heard there has been work using Fava beans, which I like the idea of because it’s easier to grow those in more places than the cocoa bean. Sunflower seeds is an interesting base, I wonder what their “fermentation-like” process is.