A tropicalizing agent including a liquid fat component and a plurality of
gel beads that include a sugar or polyol in an amount of about 20 to 50
weight percent of the gel beads, an emulsifier component to facilitate
uniform gel bead distribution, and the remainder being water present in
an amount sufficient to ensure that the sugar or polyol is present in
aqueous form. Preferably, the liquid fat component is present in an
amount sufficient to disperse the gel beads therein and wherein a
majority of the gel beads remain substantially intact for at least about
4 hours after being cooled below about 30.degree. C. Methods of making
tropicalizing agents and using the agents to tropicalize chocolate
products or analogues thereof, as well as the resultant chocolate or
chocolate analogue articles, are also included.
