This paper investigates some of the effects of axisymmetric die geometry and flowrate during the isothermal extrusion of solid chocolate. Experimental observations, such as the material exhibiting a yield stress, flowrate independence and irreversible deformation, indicate that solid chocolate can be modelled using a rigid perfect plastic constitutive model (usually applied to the characterisation of metal forming processes). Numerically obtained extrusion pressures for a range of area reductions, using a commercial finite element package (ABAQUS) in combination with a remeshing code, are compared to experimental data to determine the uniaxial yield stress of the material. Analytical approximations are used to verify the numerical results. A study of the material behaviour in the die land, however, shows that the perfect plastic description can be inadequate in predicting extrusion pressures under certain conditions.