A process is described for preparing chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and the mixture is modified so that the total solids are present in the range of 75% to 90% of the mixture. During the process of mixing and/or modifying the mixture, cocoa mass/liquor is added to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb.
