Confectionery compositions

A confectionery filling composition, comprising:

• 20 to 70% by weight sugar;
• cocoa powder in an amount of from 2 to 20% by weight;
• from 0.01 to 30% by weight of one or more of milk powder, yoghurt powder, flavouring and emulsifier;
• and from 10 to 60% by weight of a fat blend comprising:
• (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend;
• (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms;
• and
• (iii) H2+M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms;
• wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of diglycerides of less than 5% by weight of the fat blend and a C12 fatty acid residue content of less than 5% by weight based on total fatty acid residues in the fat blend and wherein the aforementioned percentages of ingredients total 100% of the filling composition.