The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass / liquor to the mixture during and / or after step (a) and / or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture; e) drying the mixture at a temperature in the range of 50 to 95°C for 35 to 200 minutes so as to form chocolate crumb; and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb.
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