The disclosure relates to a method of producing chocolate comprising mixing for 10-120 minutes a composition having a temperature of 35-50 degrees Celsius, the composition comprising chocolate base mass, and one or more surfactants wherein the composition has a fat content of 22-30 wt% and a water content of at least 1.1 wt% relative to the total mass of the composition. The composition may comprise one or more of hydrated salts, hydrated sugars and hydrated sugar alcohols. The chocolate base mass may comprise milk chocolate, white chocolate or a mixture of milk chocolate and white chocolate. The heat-treatment may be exposing the composition to microwave radiation.
