The invention relates a confectionery product comprising chocolate, wherein the chocolate has a fat phase comprising 60.0-99.9% by weight of triglycerides, 40.0-99.0 by weight of triglycerides having C16-C20 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, wherein the chocolate has a texture ratio of between 0.8 and 1.1, wherein the texture ratio determines the increase between an initial texture value and a subsequent texture value, wherein the initial texture value is measured prior to a temperature treatment and wherein the subsequent texture value is measured subsequent to the temperature treatment, wherein the temperature treatment is obtained by providing five samples said chocolate and storing these at 25+/−0.5 degrees Celsius for 24 hours and then inserting them into a temperature cabinet and subjecting them to a heat treatment at a high temperature of 37+/−0.5 degrees Celsius for 10 hours followed by a low temperature of 25+/−0.5 degrees Celsius for 24 hours and wherein the initial and the subsequent texture values are measured on a texture analyzer.
