A heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 60.0 - 99.9 % by weight of triglycerides, 40.0 - 95.0 % by weight of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, 0.01 - 5% by weight of sorbitan ester as an emulsifier not being lecithin, 0.1 - 15% by weight of crystalline seed, wherein said crystalline seed comprises SatOSat-triglycerides in an amount of 40-99.9%, wherein Sat stands for a saturated fatty acid and O stands for oleic acid, wherein an endotherm melt peak position of said crystalline seed is about 40 degrees Celsius or higher when measured by Differential Scanning Calorimetry by heating samples of 40 +/- 4 mg of crystalline seed from 30 degrees Celsius to 65 degrees Celsius at a rate of 3 degrees Celsius per minute to produce a melting thermogram defining said endotherm melt peak position, wherein said fat phase comprises triglycerides from non-vegetable sources, said triglycerides from non-vegetable sources being selected from the group of triglycerides from sources other than native vegetable oils or fractions thereof, triglycerides obtained after transesterification, and combinations thereof, and wherein the heat stable chocolate is obtainable by a method comprising the steps of a) providing a chocolate composition comprising said fat phase, b) adjusting the temperature of said chocolate composition to 25-39 degrees Celsius, c) adding said crystalline seed during stirring to produce a seeded chocolate composition, and d) processing said seeded chocolate composition to obtain said heat stable chocolate. 60.0 - 99.9 % by weight of triglycerides, 40.0 - 95.0 % by weight of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, 0.01 - 5% by weight of sorbitan ester as an emulsifier not being lecithin, 0.1 - 15% by weight of crystalline seed, wherein said crystalline seed comprises SatOSat-triglycerides in an amount of 40-99.9%, wherein Sat stands for a saturated fatty acid and O stands for oleic acid, wherein an endotherm melt peak position of said crystalline seed is about 40 degrees Celsius or higher when measured by Differential Scanning Calorimetry by heating samples of 40 +/- 4 mg of crystalline seed from 30 degrees Celsius to 65 degrees Celsius at a rate of 3 degrees Celsius per minute to produce a melting thermogram defining said endotherm melt peak position, wherein said fat phase comprises triglycerides from non-vegetable sources, said triglycerides from non-vegetable sources being selected from the group of triglycerides from sources other than native vegetable oils or fractions thereof, triglycerides obtained after transesterification, and combinations thereof, and wherein the heat stable chocolate is obtainable by a method comprising the steps of a) providing a chocolate composition comprising said fat phase, b) adjusting the temperature of said chocolate composition to 25-39 degrees Celsius, c) adding said crystalline seed during stirring to produce a seeded chocolate composition, and d) processing said seeded chocolate composition to obtain said heat stable chocolate. a) providing a chocolate composition comprising said fat phase, b) adjusting the temperature of said chocolate composition to 25-39 degrees Celsius, c) adding said crystalline seed during stirring to produce a seeded chocolate composition, and d) processing said seeded chocolate composition to obtain said heat stable chocolate.