Product and process for producing milk chocolate

A process for producing a lower density milk chocolate composition substantially free of sucrose, which comprises aerating with an inert gas, under pressure at about 1.2 to about 8 bar being at temperatures in the range of about 27.degree. C. to about 45.degree. C., a chocolate composition comprising an admixture of cocoa, milk, an edible carbohydrate having a metabolisable caloric content less than that of sucrose and a sweetener wherein the cocoa component comprises cocoa butter and cocoa liquor, the milk component comprises a milk powder and butter fat, the sweetener component comprises a sugar alcohol, and the total fat content of said chocolate composition is from about 30 to about 40 weight percent.