CLAIMS 1. A method of producing chocolate, the method comprising adding a chocolate emulsifying agent comprising at least 10% wt. of a carboxylic acid ester of a diglyceride to a chocolate mass, the carboxylic acid not being tartaric acid. 2. A method according to claim 1, wherein the chocolate emulsifying agent is flow regulating. 3. A method according to any of claims 1 or 2, wherein the carboxylic acid ester of a diglycende is added to the chocolate mass during conching of the chocolate mass. 4. A method according to any of claims 1 or 2, wherein the carboxylic acid ester of a diglycende is added to the chocolate mass before conchmg of the chocolate mass. 5. A method according to any of the preceding claims, wherein the carboxylic acid is a hydroxy carboxylic acid. 6. A method according to claim 5, wherein the hydroxy carboxylic acid is citric acid. 7. A method according to any of the preceding claims, wherein the chocolate emulsifying agent comprises a further chocolate emulsifying agent. 8. A method according to claim 7, wherein the further emulsifying agent is selected from the group consisting of a carboxylic acid ester of a monoglyceride, a carboxylic acid ester of a diglyceride, a phospholipid, a phospholipid derivative, a polyglycerol ester of polyricinoltc acid, an ammonium phosphatide and any combination thereof. 9. A method according to any of the preceding claims, wherein the chocolate emulsifying agent comprises at least 20% wt. of a carboxylic acid ester of a diglycende. 10. A method according to any of the preceding claims, wherein the chocolate emulsifying agent essentially consists of a carboxylic acid ester of a monoglyceride and a carboxylic acid ester of a diglycende. 11. A method according to claim 10, wherein the chocolate emulsifying agent comprises an amount of carboxylic acid ester of a diglyceride which is in the range of 30 to 90% wt., more preferably 40 to 80% wt., most preferable 50 to 70% wt. such as around 50% wt. 12. A method according to any of the preceding claims, wherein the carboxylic acid ester of a digtyceride is derived from a natural occurring fatty acid or derivatives thereof. 13. A method according to claim 12, wherein the natural occurring fatty acid is selected from the group consisting of rapeseed oil, castor oil, maize oil, cottonseed oil, olive oil, palm oil, safflower oil, sesame oil, soybean oil, sunflower oil, and any mixture thereof and any derivative thereof. 14. A method according to claim 12, wherein the fatty acid is rapeseed oil or a derivative thereof. 15. A method according to any of the preceding claims, wherein the chocolate emulsifying agent is added in an amount of between 0,2 to 1,0% wt. of the chocolate mass, more preferably between 0,4 to 0,8% wt., most preferably between 0,5 to 0,6% wt. 16. A method according to any of the preceding claims, wherein the carboxylic acid ester of a diglyceride has an iodine value of at least 55. 17. A method according to any of the preceding claims, wherein the carboxylic acid ester of a diglyceride has a saponification value of between 300 to 330. 18. A method according to any of the preceding claims, wherein the carboxylic acid ester of a diglyceride has an acid value of between 50-70. 19. A chocolate composition comprising a chocolate emulsifying agent comprising at least 10% wt. of a carboxylic acid ester of a diglyceride, the carboxylic acid not being tartaric acid. 20. A chocolate composition according to claim 19, wherein the carboxylic acid is hydroxy carboxylic acid. 21. A chocolate composition according to claim 20, wherein the hydroxy carboxylic acid is citric acid. 22. A chocolate composition according to any of claims 19-21, wherein the chocolate emulsifying agent comprises a further emulsifying agent. 23. A chocolate composition according to claim 22, wherein the further emulsifying agent is selected from the group consisting of a carboxylic acid ester of a monoglyceride, a carboxylic acid ester of a diglyceride, a phospholipid, a phospholipid derivative, a polyglycerol ester of polyricinohc acid, an ammonium phosphatide and any combination thereof. 24. A chocolate composition according to any of claims 19-23, wherein the chocolate emulsifying agent comprises at least 20% wt. of a carboxylic acid ester of a diglyceride. 25. A chocolate composition according to any of claims 19-24, wherein the chocolate emulsifying agent essentially consists of a carboxylic acid ester of a monoglyceride and a carboxylic acid ester of a diglyceride. 26. A chocolate composition according to claim 25, wherein the chocolate emulsifying agent comprises an amount of carboxylic acid ester of a diglyceride which is in the range of 30 to 90% wt., more preferably 40 to 80% wt., most preferable 50 to 70% wt such as around 50% wt. 27. A chocolate composition according to any of claims 19-26, wherein the carboxylic acid ester of the diglyceride is derived from a natural occurring fatty acid or derivatives thereof. 28. A chocolate composition according to claim 27, wherein the natural occurring fatty acid is selected from the group consisting of rapeseed oil, castor oil, maize oil, cottonseed oil, olive oil, palm oil, safflower oil, sesame oil, soybean oil, sunflower oil, and any mixture thereof and any derivative thereof. 29. A chocolate composition according to claim 27, wherein the fatty acid is rapeseed oil or a derivative thereof. 30. A chocolate composition according to any of claims 19-29, wherein the chocolate substantially consists of cocoa mass, cocoa fat and sugar. 31. A chocolate composition according to claim 30 further comprising a milk additive. 32. A chocolate composition according to any of claims 30-31, wherein the cocoa fat is selected from the group consisting of cocoa butter, cocoa butter substitute, cocoa butter equivalent, cocoa butter replacer and any mixture thereof. 33. A chocolate composition according to any of claims 19-32, wherein the emulsifying agent constitutes between 0,2 to 1,0% wt. of the chocolate mass, more preferably between 0,4 to 0,8% wt., most preferably between 0,5 to 0,6% wt.CLAIMS 1. A method of producing chocolate, the method comprising adding a chocolate emulsifying agent comprising at least 10% wt. of a carboxylic acid ester of a diglyceride to a chocolate mass, the carboxylic acid not being tartaric acid. A method according to claim 1, wherein the chocolate emulsifying agent is flow regulating. A method according to any of claims 1 or 2, wherein the carboxylic acid ester of a diglycende is added to the chocolate mass during conching of the chocolate mass. A method according to any of claims 1 or 2, wherein the carboxylic acid ester of a diglycende is added to the chocolate mass before conchmg of the chocolate mass. A method according to any of the preceding claims, wherein the carboxylic acid is a hydroxy carboxylic acid. A method according to claim 5, wherein the hydroxy carboxylic acid is citric acid. A method according to any of the preceding claims, wherein the chocolate emulsifying agent comprises a further chocolate emulsifying agent. A method according to claim 7, wherein the further emulsifying agent is selected from the group consisting of a carboxylic acid ester of a monoglyceride, a carboxylic acid ester of a diglyceride, a phospholipid, a phospholipid derivative, a polyglycerol ester of polyricinoltc acid , an ammonium phosphatide and any combination thereof. A method according to any of the preceding claims, wherein the chocolate emulsifying agent comprises at least 20% wt. of a carboxylic acid ester or a diglycende. A method according to any of the preceding claims, wherein the chocolate emulsifying agent essentially consists of a carboxylic acid ester of a monoglyceride and a carboxylic acid ester of a diglycende. 11. A method according to claim 10, wherein the chocolate emulsifying agent comprises an amount of carboxylic acid ester of a diglyceride which is in the range of 30 to 90% wt., More preferably 40 to 80% wt., Most preferable 50 to 70% wt. such as around 50% wt. 12. A method according to any of the preceding claims, wherein the carboxylic acid ester of a digtyceride is derived from a natural occurring fatty acid or derivatives thereof. 13. A method according to claim 12, wherein the natural occurring fatty acid is selected from the group consisting of rapeseed oil, castor oil, maize oil, cottonseed oil, olive oil, palm oil, safflower oil, sesame oil, soybean oil, sunflower oil, and any mixture thereof and any derivative thereof. 14. A method according to claim 12, wherein the fatty acid is rapeseed oil or a derivative thereof. A method according to any of the preceding claims, wherein the chocolate emulsifying agent is added in an amount of between 0.2 to 1.0% wt. of the chocolate mass, more preferably between 0.4 to 0.8% wt., most preferably between 0.5 to 0.6% wt. 16. A method according to any of the preceding claims, wherein the carboxylic acid ester of a diglyceride has an iodine value of at least 55. 17. A method according to any of the preceding claims, wherein the carboxylic acid ester of a diglyceride has a saponification value of between 300 to 330. 18. A method according to any of the preceding claims, wherein the carboxylic acid ester of a diglyceride has an acid value of between 50-70. 19. A chocolate composition comprising a chocolate emulsifying agent comprising at least 10% wt. of a carboxylic acid ester of a diglyceride, the carboxylic acid not being tartaric acid. A chocolate composition according to claim 19, wherein the carboxylic acid is hydroxy carboxylic acid. A chocolate composition according to claim 20, wherein the hydroxy carboxylic acid is citric acid. A chocolate composition according to any of claims 19-21, wherein the chocolate emulsifying agent comprises a further emulsifying agent. 23. A chocolate composition according to claim 22, wherein the further emulsifying agent is selected from the group consisting of a carboxylic acid ester of a monoglyceride, a carboxylic acid ester of a diglyceride, a phospholipid, a phospholipid derivative, a polyglycerol ester of polyricinohc acid, an ammonium phosphatide and any combination thereof. A chocolate composition according to any one of claims 19-23, wherein the chocolate emulsifying agent comprises at least 20% wt. of a carboxylic acid ester of a diglyceride. A chocolate composition according to any of claims 19-24, wherein the chocolate emulsifying agent essentially consists of a carboxylic acid ester of a monoglyceride and a carboxylic acid ester of a diglyceride. 26. A chocolate composition according to claim 25, wherein the chocolate emulsifying agent comprises an amount of carboxylic acid ester of a diglyceride which is in the range of 30 to 90% wt., More preferably 40 to 80% wt., Most preferable 50 to 70% wt such as around 50% wt. 27. A chocolate composition according to any of claims 19-26, wherein the carboxylic acid ester of the diglyceride is derived from a natural occurring fatty acid or derivatives thereof. 28. A chocolate composition according to claim 27, wherein the natural occurring fatty acid is selected from the group consisting of rapeseed oil, castor oil, maize oil, cottonseed oil, olive oil, palm oil, safflower oil, sesame oil, soybean oil, sunflower oil, and any mixture thereof and any derivative thereof. 29. A chocolate composition according to claim 27, wherein the fatty acid is rapeseed oil or a derivative thereof. A chocolate composition according to any of claims 19-29, wherein the chocolate substantially consists of cocoa mass, cocoa fat and sugar. 31. A chocolate composition according to claim 30 further comprising a milk additive. 32. A chocolate composition according to any of claims 30-31, wherein the cocoa fat is selected from the group consisting of cocoa butter, cocoa butter substitute, cocoa butter equivalent, cocoa butter replacer and any mixture thereof. 33. A chocolate composition according to any of claims 19-32, wherein the emulsifying agent constitutes between 0.2 to 1.0% wt. of the chocolate mass, more preferably between 0.4 to 0.8% wt., most preferably between 0.5 to 0.6% wt.
