The invention relates confectionery product comprising chocolate, wherein the chocolate has a fat phase comprising 60.0 -99.9% by weight of triglycerides, 40.0 -99.0 by weight of triglycerides having C16 -C20 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, wherein the chocolate has a texture ratio of between 0.8 and 1.1, wherein the texture ratio determines the increase between an initial texture value and a subsequent texture value, wherein the initial texture value is measured prior to a temperature treatment and wherein the subsequent texture value is measured subsequent to the temperature treatment, wherein the temperature treatment is obtained by providing five samples said chocolate and storing these at 25 +/-0.5 degrees Celsius for 24 hours and then inserting them into a temperature cabinet and subjecting them to a heat treatment at a high temperature of 37 +/-0.5 degrees Celsius for 10 hours followed by a low temperature of 25 +/-0.5 degrees Celsius for 24 hours and wherein the initial and the subsequent texture values are measured on a texture analyzer.La invención se refiere a un producto de confitería que comprende chocolate, en donde el chocolate tiene una fase grasa que comprende: de 60.0 a 99.9 en peso de triglicóridos de 40.0 a 99.0 en peso de triglicóridos que tienen ácidos grasos saturados de C16 a C20 en las posiciones sn-1 y sn-3 del triglicórido y ácido oleico en la posición sn-2 del triglicórido donde el chocolate tiene una proporción de textura entre 0.8 y 1.1 donde la proporción de textura determina el aumento entre un valor de textura inicial y un valor de textura posterior en donde el valor de textura inicial se mide antes de un tratamiento tórmico y el valor de textura posterior se mide despuós del tratamiento tórmico donde el tratamiento tórmico se obtiene al proporcionar cinco muestras del chocolate y almacenarlas a 25 +/- 0.5 grados Celsius durante 24 hora
