The invention relates to a process for manufacturing heat-resistant
chocolate or chocolate-like confectionery products wherein (I) chocolate
mass or chocolate-like confectionery mass which has been mixed with a
water-in-oil emulsion or (ii) chocolate mass or chocolate-like
confectionery mass having an increased water content is moulded and then
subjected to a microwave treatment prior to, during, and/or after
cooling. The heat resistance is developed essentially instantaneously and
the obtained product can be subjected to temperatures of up to about 40
or even 50.degree. C. without losing its form. The invention also relates
to the products obtainable by that process.