Importance

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Abstract

The invention relates to a chocolate (CHO) comprising:

a cocoa butter equivalent (CBE) being a mixture comprising a palm oil mid fraction (PMF) and a transesterified shea olein fraction (TSO);sugar (SUG); andone or more of the ingredients (ING) cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lechitin,wherein said cocoa butter equivalent (CBE) has a solid fat content given by 62-81% at 20° C., 55-70% at 25° C., 34-56% at 30° C., and 0-12% at 35° C.,wherein the content of StOSt (where St=stearic acid and O=oleic acid) triglycerides of the cocoa butter equivalent (CBE) is at least 18% by weight, andwherein the content of SUU (where S=saturated, U=unsaturated) triglycerides of the cocoa butter equivalent (CBE) is less than 8% by weight.

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First Claim