The present disclosure provides a method for producing a chocolate rich product and a chocolate rich product obtained thereby, where the chocolate rich product is characterized by at least one of (i) at least 5% chocolate, (ii) stability during storage at a temperature range of between 4° C. and 10° C. for a period of at least 21 days and (iii) dry matter in the range of 20-45% and (iv) a texture profile characterized by at least one of: (a) gel strength of above between 140 g to 300 g (b) adhesiveness indicator of between 60 g to 140 g.
