A reduced-fat flavored coating including a sufficient amount of flavoring
agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar
crystals and sugar glass dispersed through the flavoring agent in an
amount effective to provide the coating with sufficient structural
integrity to prevent flowability at temperatures less than about
40.degree. C., and a plurality of microspheres including a dry
hydrocolloid component that are dispersed through the flavoring agent and
sugar matrix to provide a slippery mouthfeel that mimics fat and begins
to disperse when in contact with saliva so as to mimic the melting of
cocoa butter during consumption of chocolate, wherein the flavored
coating is at least substantially anhydrous and has less than about 10
weight percent fat, and wherein the fat present exists as dispersed
micro-droplets. Methods of using same, e.g., to enrobe confectionery
products or other food products, as well as the resultant food products,
as also included.
