The present invention addresses the problem of providing a chocolate that can be easily tempered even in the case of containing a blooming resistance improver, etc. in fat or oil. Also, the present invention addresses the problem of providing a hard butter that is suitable for the production of the aforesaid chocolate. The chocolate according to the present invention has a total content of L2M and LM2 in fat and oil of 0.01-10 mass% and an SOS content therein of 30-75 mass%. The meanings of L, M, S, O, L2M, LM2 and SOS are as follows. L: a saturated fatty acid having 16-24 carbon atoms. M: a fatty acid having 6-10 carbon atoms. S: stearic acid. O: oleic acid. L2M: a triacyl glycerol in which two L molecules and one M molecule are attached to one glycerol molecule. LM2: a triacyl glycerol in which one L molecule and two M molecules are attached to one glycerol molecule. SOS: 1,3-distearoyl-2-oleoyl glycerol.
