The disclosure relates to process for preparing a chocolate product comprising mixing unconched chocolate ingredients with conched chocolate to form a chocolate product, wherein the conched chocolate is added at less than 50% (w/w) of total amount and optionally moulding said chocolate product. The process may further comprise pasting said unconched starting ingredients with a fat to form a paste and refining said paste. The ingredients may further comprise chocolate crumb, sucrose, lactose, cocoa butter, butterfat, a cocoa butter equivalent, a cocoa butter substitute or a vegetable fat.
