A chocolate composition for use in the preparation of a heat resistant chocolate article comprising a chocolate mass containing cocoa butter, sugar, milk solids and cocoa solids and, dispersed throughout the mass, from 2 to 10% by weight of {HEAD ~ the composition} of {TAIL ~ a water} in fat emulsion, at least a portion of the fat being in solid form 
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A chocolate composition for use in the preparation of a heat resistant chocolate article comprising a chocolate mass containing cocoa butter , sugar , milk solids and cocoa solids and , dispersed throughout the mass , from 2 to 10 % by weight of { HEAD ~ the composition } of { TAIL ~ a water } in fat emulsion , at least a portion of the fat being in solid form
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