The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22° C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec&minus；1； (b) a protein-containing component that will substantially hydrate in water and will not coagulate； (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition； (d) a fat-containing component that melts at a temperature of about 45° C. or less； (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45° C. or less； and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition.
