A climate-friendly ingredient packed with nutritional benefits and great taste? What could possibly be missing? Chocolate! While millets offer great taste all on their own, the appeal of chocolate cannot be denied. Pair the two ingredients, and you’ve got the makings for a delicious, sustainability-minded treat that will delight your customers.

Chef Pratik Deshmukh of Chocolate Academy™ Mumbai created a dessert featuring millet and Callebaut's Madagascar chocolate. Here, millet flour adds an intriguing toastiness and exciting texture to the tart. This unique combination debunks the myth that desserts can't be both delicious and nutritious.

Are you ready to explore more ways to use Millets in your shop or bakery? Flours made from sorghum and teff are easy to incorporate into breakfast or snack items such as pancakes, muffins, cookies, scones, and quick breads. Simply substitute a small amount of the all-purpose flour called for in the recipe for a millet flour. Replacing 15-30% of the all-purpose flour (by weight) with sorghum or teff is a good place to start.  These flours have their own unique, nutty flavor that pairs well with chocolate as well as ingredients like dried fruit and nuts.

Ingredients like pearl millet can be soaked and added to baked goods, ground to use as a flour, or cooked and added to porridge loaves. It has a light, toasty flavour that will be welcome in a variety of applications.

The earthiness of millets like buckwheat is a perfect foil for chocolate, as seen in Chef Philippe Vancayseele's Power 41 and Buckwheat Crunchies (pictured) from The Chocolatier's Kitchen.