A confectionery composition comprises cocoa-based material, fat, glucose and sucrose. The composition comprises glucose in an amount of between 10% and 85% by weight based on the weight of the composition, has a weight ratio of glucose to sucrose of at least 0.5, preferably between 1.2 and 3.5, and has a weight ratio of glucose to fat of at least 0.5, preferably between 0.9 and 4. The composition has a density of less than 0.2 g/cm3, preferably between 0.03 and 0.15 g/cm3.
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机译：糖食组合物包含可可基材料，脂肪，葡萄糖和蔗糖。所述组合物包含占组合物重量的10重量％至85重量％的葡萄糖，葡萄糖与蔗糖的重量比至少为0.5，优选为1.2至3.5，并且具有葡萄糖的重量比。脂肪的含量至少为0.5，优选为0.9至4。组合物的密度小于0.2 g / cm 3 ，优选为0.03至0.15 g / cm 3 。
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