Process for producing water-containing milk chocolate

A process for producing a water-containing milk chocolate composition containing from about 1 to about 16 weight percent water which comprises:

• (1) mixing cocoa butter with cocoa ingredients in the presence of an edible emulsifier to coat completely said cocoa ingredients;
• (2) blending water, sweetener and milk solids to form an aqueous product;
• (3) blending said cocoa butter-coated cocoa ingredients of step (1) with said aqueous product of step (2) with a minimum of mixing to form a uniform mixture without producing high viscosities, and thereafter, without a conching step;
• (4) tempering said resulting mixture of step (3) to temperatures in the range from about 27.degree. C. to about 32.degree. C.