The present invention relates to a cocoa extender composition (CEC), saidcomposition comprising -0.1 to 99.9 wt%cocoa residues (CR), -0.1 to 99.9 wt% shea residues (SR), and -0 to 85wt%added vegetable fat (AVF) -0 to 85wt% added non-vegetablefat (ANVF). Further, the invention relates to methods of its preparation aswell as uses thereof in food products.