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Abstract

Anhydrous resilient chocolate chips for use with ice cream novelty products have a melting curve ranging from 0.degree. C. to 37.degree. C., and comprise 15% to 40% chocolate liquor, 15% to 65% sugar, and 20% 50% fat content. At least 50% fat content has a melting point below 20.degree. C. The fat content may be cocoa butter and butterfat; or it may be mixtures and combinations of chocolate compatible unhydrogenated vegetable oils such as coconut oil, palm kernel oil, canola oil, shea butter, illippe butter, Borneo tallow, soya oil, corn oil, and cottonseed oil, together with 5% to 15% cocoa powder; or it may be up to 90% butterfat together with chocolate compatible unhydrogenated vegetable oils. The cocoa butter and butterfat form a eutectic mixture; and the vegetable oil fat content of the other fat systems has a depressed melting point.

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