method for preparing a chocolate composition, chocolate composition, food product and use of a chocolate product. The invention relates to a method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of: (a) preparing a chocolate mixture comprising at least 10% cocoa butter, by mixing a chocolate mass with a mixture of an oil and / or fat with a solid fat content exceeding 2% when determined at 30 <；198>； and with iupac method 2.150 a and with a trans fatty acid content of less than 4%, preferably less than 2%, (b) loading this mixture, the molten state, a scraped surface heat exchanger, where the temperature of the scraped surfaces is less than + 10 <； Advantageously less than <；c), (c) crystallizing and stabilizing said melt with the aid of said scraped surface heat exchanger, (d) optionally extruding the thus cooled block-shaped mixture . This method advantageously allows the preparation of trans-free chocolate fillings advantageously without the need for specialty products. The invention also relates to prepared chocolate fillings and their applications in the chocolate industry.método para preparar uma composição de chocolate, composição de chocolate, produto alimentar e uso de um produto de chocolate. a invenção refere-se a um método para preparar uma composição de chocolate compreendendo, pelo menos, 10% de manteiga de cacau, o referido método compreendendo os passos de: (a) preparar uma mistura de chocolate, compreendendo, pelo menos, 10% de manteiga de cacau, por mistura de uma massa de chocolate com uma mistura de um óleo e/ou gordura com um conteúdo em gordura sólida superior a 2%, quando determinado a 30 <；198>；c com o método 2.150 a da iupac e com um conteúdo em ácido graxo trans inferior a 4%, preferivelmente, inferior a 2%, (b) carregar esta mistura, o estado fundido, um permutador térmico de superfície raspada, em que a temperatura das superfícies raspadas é, inferior a +10 <；198&
