The present invention addresses the problem of providing a baked chocolate which contains a definite amount of a tempered fat or oil and has a good taste and high meltability in mouth and at the same time the blooming of which is suppressed and a method for producing the same. Provided is a baked chocolate that is obtained by preparing a chocolate dough for baking said chocolate dough containing 13 22 wt% of SOS type triglycerides and 7 20 wt% of an oil that is liquid at room temperature and SFC of fats and oils in said chocolate being 40 65% at 10C 20 50% at 20C 10 40% at 25C and 1 8% at 30C and then baking the chocolate dough.
