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