A method of producing a sugar free chocolate composition comprising the steps of: reducing the moisture content in a predetermined amount of agave syrup to produce a reduced moisture agave syrup; thoroughly mixing at least the following ingredients: 1 to 95% by weight reduced moisture agave syrup; and 3 to 60% by weight of at least one edible fat so as to produce a mixture; adding an additional emulsifier to the mixture to provide an emulsion; providing cacao liquor that has been pretreated to remove noxious odors and to reduce all particle sizes to less than 20 microns to provide a pretreated cacao liquor; adding pretreated cacao liquor to the emulsion to provide a chocolate mixture; tempering the chocolate mixture to enable the chocolate mixture to be formed product; and forming a chocolate product.