| abstract |
The invention relates to a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2% to 40 % by weight of a fat composition; 30% to 50% by weight of sugar; wherein the fat composition comprises at least 40 % by weight of interesterified rhea olefin and optionally up to 60% by weight of a liquid vegetable oil; wherein the interesterified shea olefin has an oleic acid content of at least 50 % by weight and a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified Shea olefin, and wherein the interesterified shea olefin has a solid fat content of at least 10 % at 10°C, at least 6 % at 20°C, and at least 3 % at 30°C. |