The problem addressed by the present invention is to provide a baking chocolate-like food having a novel, soft mouthfeel, being even possible as a white chocolate-like food, and having a high shelf life and low moisture by means of a method simpler than that for conventional baked chocolate-like foods. Provided is a chocolate-like food for baking having an SFC of the oil used at 20° of 5-40% and an SFC at 10°C of 15-60%, having a pre-baking moisture, which is the amount of moisture in ordinary chocolate-like foods, of less than 3 wt%, and containing 0.2-0.8 wt% of an emulsifier having an HLB of at least 9, at least 7 wt% of non-fat milk solids, and at least 1 wt% of dietary fiber.
