A heat resistant chocolate containing ethylcellulose. The ethylcellulose isintroduced into the chocolate as a solutionin oil or in a non-aqueous solvent, suitably in an amount of from about 1% toabout 3% ethylcellulose by weight. Ethylcelluloseoleogels may also be used to replace a portion of the oils and fats normallypresent in chocolate and/or to formulate fillingsfor filled chocolates exhibiting reduced oil migration. Also provided aremethods of making chocolate compositions according tothe invention.
