Composite confection

摘要

A composite confection material suitable for incorporation as a center or filling in food products is provided. This composite material imparts enhanced mouth feel and taste properties to the food product by providing a dense first portion exhibiting intense flavor characteristics contiguously associated with a second portion of expanded fat-based material having a light fluffy texture and relatively less intense flavor characteristics as compared to the first portion. This material is particularly suitable as a center for chocolate candy products.