Abstract: A substantially unsweetened homogeneous solid chocolate composition useful as an intermediate in producing chocolate fudge toppings and chocolate variegating sauces for ice cream and method for preparation thereof which composition consists essentially of 25 to 40 weight percent of cocoa determined on a fat-free basis, 30 to 40 weight percent of a mixture of hydrogenated vegetable oil and cocoa butter, 18 to 25 weight percent of starch, 0 to 10 weight percent of low fat milk powder, 0.5 to 2.0 weight percent of lecithin and 0.5 to 3.0 weight percent of salt. Small amounts of flavor imparting materials such as vanillin may be present.

Abstract: A process is provided for the production of a solid chocolate composition which can be dispersed in vegetable oil to produce a chocolate liquid suitable for coating ice cream. The process comprises milling a mixture of cocoa powder with or without added chocolate liquor, sugar, hydrogenated vegetable oil, salt, lecithin and optionally whey powder or low fat milk powder to form a paste, roll refining the paste to form a sheet, breaking up the sheet and mixing it with hydrogenated vegetable oil, heating and agitating the resultant mixture and thereafter extruding and cooling small globs of the mixture to form the solid chocolate composition.