FIELD: food industry.
SUBSTANCE: invention relates to an improved chocolate composition. The chocolate composition includes a fat phase. The said fat phase has a melting start temperature at least 27.5°C preferably 30-37°C and includes modified and non-modified fats. The said modified fats include a transesterified fat consisting of transesterified cocoa oil.
EFFECT: invention allows to produce a chocolate composition with improved thermal stability and resistance to bloom combined with improved organoleptic properties.
26 cl, 4 dwg, 5 tbl, 6 ex
