Abstract: The present invention relates to processes and ingredient formulations for the preparation of a plant-based chocolate crumb, preferably a dairy-free or vegan crumb, more preferably an allergen-free vegan crumb, for use in the production of confectionery, such as dairy-free alternatives to milk chocolate and white chocolate. The present invention also relates to uses of the plant-based crumb described herein, for example in the production of plant-based (i.e. dairy-free or vegan) chocolate and chocolate products, and to plant-based chocolates and chocolate products produced using the processes and ingredients described herein. A process of the invention comprises the steps of: liquefaction and/or saccharification; and crumb formation, wherein the plant-based milk is heated and dried to a crumb.