The present invention relates to a food product with a hard texture, containing between 20 and 100% of a fat phase and between 0 and 15% of water, whereby the fat phase contains at least one fat composition containing - between 10 and 65 wt% of at least one liquid oil with a saturated fatty acid content of less than 25 wt. % with respect to the weight of the liquid oil - between 35 and 90 wt. % of a hard fat component with a StOSt/POP ratio of at least 2, preferably at least 2.5, most preferably at least 3.0, wherein St is stearic acid, P is palmitic acid and O is oleic acid. The present invention also relates to a process for producing such a food product.
