An edible composition comprises: at least 20 % by weight of a vegetable fat, from 0 to 5 % by weight of water and from 0 to 80 % by weight of other edible ingredients. The composition has a hardness of from 5 to 110 g, measured by a Brookfield Texture Analyser CT3 1000 at 20 °C using a 4.5 mm probe, 5 mm depth at a speed of 0.5 mm/s, and the fat has a solid fat content at 20 °C of from 5 to 22 %.
