Confectionery product

Abstract

This invention provides a confectionery product 1 comprising at least two portions wherein a first portion 2 comprises a chocolate mass and a second portion 4 comprises at least 95 wt.% cocoa liquor. The second portion may comprise 97 wt.% cocoa liquor, or non-conched cocoa liquor. The first portion may comprise a dark chocolate mass. The first or second portions may be layers, which are discrete, or merged at an interface 3. The product may be a tablet, there may be a third portion, preferably a second chocolate mass, ganache, crème, fondant, praline, caramel. A method of manufacturing the product is disclosed. The method may include tempering or moulding.