A heat stable chocolate is disclosed, the heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 60.0 - 99.9 % by weight of triglycerides, 40.0 - 95.0 % by weight of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, 0.01 - 5% by weight of an emulsifier not being lecithin, 0.1-15% by weight of crystalline seed, wherein said crystalline seed comprises SatOSat-triglycerides in an amount of 40- 99.9%, wherein Sat stands for a saturated fatty acid and O stands for oleic acid, wherein an endotherm melt peak position of said crystalline seed is about 40 degrees Celsius or higher when measured by Differential Scanning Calorimetry by heating samples of 40 +/- 4 mg of crystalline seed from 30 degrees Celsius to 65 degrees Celsius at a rate of 3 degrees Celsius per minute to produce a melting thermogram defining said endotherm melt peak position, and wherein said fat phase comprises triglycerides from non-vegetable sources. Furthermore, a method of producing a heat stable chocolate and use of a heat stable chocolate is disclosed.
