The invention relates to a chocolate (CHO) comprising:a cocoa butter equivalent (CBE) being a mixture comprising a palm oil mid fraction (PMF) and a transesterified shea olein fraction (TSO)；sugar (SUG)； andone or more of the ingredients (ING) cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lechitin,wherein said cocoa butter equivalent (CBE) has a solid fat content given by 62-81% at 20° C., 55-70% at 25° C., 34-56% at 30° C., and 0-12% at 35° C.,wherein the content of StOSt (where St=stearic acid and O=oleic acid) triglycerides of the cocoa butter equivalent (CBE) is at least 18% by weight, andwherein the content of SUU (where S=saturated, U=unsaturated) triglycerides of the cocoa butter equivalent (CBE) is less than 8% by weight.
