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Chocolate-flavored morsels essentially free of fat and a method for their preparation are provided. The morsels are manufactured by first preparing a mixture comprised of a major amount by weight of an aqueous syrup comprised of a crystallizable saccharide, said aqueous syrup being supersaturated wi

Chocolate-flavored morsels essentially free of fat and a method for their preparation are provided. The morsels are manufactured by first preparing a mixture comprised of a major amount by weight of an aqueous syrup comprised of a crystallizable saccharide, said aqueous syrup being supersaturated with respect to said crystallizable saccharide, a minor amount by weight of defatted cocoa powder, a minor amount by weight of said crystallizable saccharide in crystalline form, and a minor amount by weight of an instant starch having a cold-water solubility of greater than 50 weight percent (and preferably a fat content of less than 0.25 weight percent), the amount of water in said aqueous syrup being insufficient to dissolve a major portion of said minor amount of instant starch. The morsels are then prepared by dividing said mixture into separate portions and forming said portions into discrete morsels in an environment which allows crystallizable saccharide to crystallize from said syrup onto said crystallizable saccharide in crystalline form. The chocolate-flavored morsels can be used in baked goods, particularly in cookies, to provide a chocolate-flavored morsel as a flavoring ingredient without adding fat to the baked good.

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A method of preparing a chocolate-flavored confection comprising: preparing a mixture consisting essentially of greater than about 50% by weight of an aqueous syrup of a crystallizable saccharide selected from the group consisting of sucrose and dextrose, said aqueous syrup being supersaturated with

A method of preparing a chocolate-flavored confection comprising: preparing a mixture consisting essentially of greater than about 50% by weight of an aqueous syrup of a crystallizable saccharide selected from the group consisting of sucrose and dextrose, said aqueous syrup being supersaturated with respect to said crystallizable saccharide, from about 1% to about 10% by weight of defatted cocoa powder, from about 15% to about 35% by weight of said crystallizable saccharide in crystalline form, and from about 5% to about 15% by weight of a non-birefringent, granular starch having a cold-water solubility of greater than 50 weight percent and a fat content of less than about 0.25% by weight, the amount of water in said aqueous syrup being from about 5% to about 20% by weight of said mixture and being insufficient to dissolve a major portion of said non-birefringent, granular starch, and dividing said mixture into separate portions and forming said portions into discrete morsels in an environment which allows crystallizable saccharide to crystallize from said syrup onto said crystallizable saccharide in crystalline form.