A process for manipulating the flavour of a single mass of chocolate which comprises first reducing or removing the natural flavour form the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavour to the chocolate mass. The flavour provides any of the following attributes : cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.