PROBLEM TO BE SOLVED: To provide a fat for non-tempered chocolate, allowing the chocolate to have a high content of cocoa butter, heat stability durable for distribution at normal temperature, and excellent luster, gloss, texture and flavor, capable of suppressing the occurrence of bloom and the change in hardness over time.SOLUTION: A fat composition containing USU and SSS triglyceride in a proper ratio is blended into chocolate. Alternatively, the fat composition further containing SUS in a specified ratio is blended into chocolate.SELECTED DRAWING: None【課題】チョコレートにおいて、ココアバターが高配合でき、常温流通時にも耐えうる耐熱性を持ち、光沢、艶、食感、風味などが良好であり、継時的なブルーム発現や硬さ変化を抑制できるノーテンパリングチョコレート用油脂の開発【解決手段】ＵＳＵ及びＳＳＳトリグリセリドを適切な割合で含む油脂組成物又はさらにＳＵＳを含む油脂組成物を特定の割合でチョコレートに配合する。【選択図】なし
