The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together milk and sugar so as to form a mixture； b) heating the mixture to a temperature in the range of 55-110° C. under a lowered pressure in the range of 18-25 kPa so as to effect evaporation of liquid from the mixture； c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or step (b)； d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture； and e) drying the mixture so as to form chocolate crumb. Evaporation takes place at a reduced temperature and pressure so as to produce a sweetened condensed milk. In one embodiment the milk and sugar mix is evaporated to between 85-88% solids by heating the mixture to between about 85° C. to 95° C. under a lowered pressure of approximately 24 kPa for 30 minutes.
