A chocolate composition for use in the preparation of a heat resistant chocolate article comprising {HEAD ~ a chocolate mass} containing cocoa butter, sugar, milk solids and {TAIL ~ cocoa solids} and, dispersed throughout the mass, from 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 { HEAD ~ a chocolate mass } containing cocoa butter , sugar , milk solids and { TAIL ~ cocoa solids } and , dispersed throughout the mass , from 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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