A method for preparing a filled chocolate product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a temper hard fat and from 85 to 33 wt.% of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition into a mould or onto a surface to form a discrete body of deposited filling composition, wherein the mould or surface has a temperature of less than 36 oC, actively cooling the discrete body, optionally reheating the discrete body to a temperature of less than 31 oC, preferably to from 20 to 29 oC, at least partially enrobing the discrete body with tempered chocolate to form a filled chocolate product, and cooling the filled chocolate product until the tempered chocolate has solidified, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited having a deposition temperature of from 20 to 33 oC and in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4 oC below the deposition temperature; wherein the temper hard fat has a solid fat content of at least 60 wt.% at 20 oC, wherein the liquid oil has a solid fat content of less than 15 wt.% at 20 oC and is canola oil, and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt.% and a polyunsaturated fatty acid residue content of less than 40 wt.%, based on the total weight of fatty acid residues of the fat blend, and wherein the filling composition has a total fat content of from 30 to 35 wt%. providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a temper hard fat and from 85 to 33 wt.% of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition into a mould or onto a surface to form a discrete body of deposited filling composition, wherein the mould or surface has a temperature of less than 36 oC, actively cooling the discrete body, optionally reheating the discrete body to a temperature of less than 31 oC, preferably to from 20 to 29 oC, at least partially enrobing the discrete body with tempered chocolate to form a filled chocolate product, and cooling the filled chocolate product until the tempered chocolate has solidified, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited having a deposition temperature of from 20 to 33 oC and in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4 oC below the deposition temperature; actively cooling the discrete body, optionally reheating the discrete body to a temperature of less than 31 oC, preferably to from 20 to 29 oC, at least partially enrobing the discrete body with tempered chocolate to form a filled chocolate product, and cooling the filled chocolate product until the tempered chocolate has solidified, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited having a deposition temperature of from 20 to 33 oC and in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4 oC below the deposition temperature; wherein the temper hard fat has a solid fat content of at least 60 wt.% at 20 oC, wherein the liquid oil has a solid fat content of less than 15 wt.% at 20 oC and is canola oil, and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt.% and a polyunsaturated fatty acid residue content of less than 40 wt.%, based on the total weight of fatty acid residues of the fat blend, and wherein the filling composition has a total fat content of from 30 to 35 wt%.