Heat-resistant chocolate-based confectionery products

摘要

A process for improving the heat resistance of chocolate or chocolate type products so that they have a reduced tendency to deform at elevated temperatures which comprises mixing a polyol gel or a polyol/water gel product in particulate form with a flowable mixture of chocolate type ingredients in an amount to achieve a polyol content of from 0.2 to 60% by weight based on the total amount of the resultant chocolate.