It has unexpectedly been found that the consumer acceptance of certain
chocolate products is increased by the addition of dietary fiber in the
form of wheat dextrin to the formulation. In consumer acceptance trials
the amount of fiber ranged from about 3 to about 9 percent by weight. In
addition to increasing the dietary fiber content of the chocolate, the
wheat dextrin decreased the percentage of fat in the product. The
fiber-fortified chocolate has particular application as a barrier layer
in multi-component confections having layers of significantly different
water activities.