Abstract: A process for the preparation of a solid granular intermediate useful in chocolate production. In this process, a mixture comprising a bulk sweetener, milk material, cocoa liquor and water is stirred into a homogeneous mass, the mass is warmed with simultaneous kneading and subjected to a vacuum for removing water, and the kneading is continued under vacuum until crystallization of the mass takes place. The bulk sweetener consists mainly of a sugar alcohol, and the temperature of the mass is controlled so that at least a part of the bulk sweetener is present in solid state during the vacuum kneading. Also, the use of a product produced by the process for preparing chocolate, beverage or confectionery fillings.