FIELD: food industry.SUBSTANCE: invention relates to the field of chocolate products. Heat-resistant chocolate containing a fat phase is proposed, wherein said fat phase of said heat-resistant chocolate contains 0.1–15 % by weight of a crystalline seed, 0.01–5 % by weight of an emulsifier other than lecithin, wherein said fat phase of said heat-resistant chocolate further comprises 25–94.9 % by weight of cocoa butter, an equivalent of cocoa butter or combinations thereof, and at least 5 % by weight of a cocoa butter improver, wherein said crystalline primer contains SatOSat triglycerides in an amount of 40–95 % by weight relative to the weight of said crystalline seed and StOSt triglycerides in an amount of 30–85 % by weight relative to the weight of said crystalline seed, where the position of the main endothermic melting peak of said crystalline seed is about 40 °C or higher when measured by differential scanning calorimetry by heating samples of a crystalline seed with a mass of 10±1 mg from 20 °C to 50 °C with speed 3 °C/min to obtain a melting thermogram defining the indicated position of the main endothermic melting peak, and where Sat is a saturated fatty acid, St is stearic acid and O is oleic acid. Method for producing said heat-resistant chocolate is also provided and the use of said heat-resistant chocolate for molding, coating, glazing or filling.EFFECT: invention makes it possible to produce chocolate products having improved heat resistance.15 cl, 5 tbl, 2 exИзобретение относится к области шоколадных продуктов. Предложен теплостойкий шоколад, содержащий жировую фазу, где указанная жировая фаза указанного теплостойкого шоколада содержит 0,1-15 мас.% кристаллической затравки, 0,01-5 мас.% эмульгатора, отличающегося от лецитина, где указанная жировая фаза указанного теплостойкого шоколада дополнительно содержит 25-94,9 мас.% масла какао, эквивалента масла какао или их комбинаций и по меньшей мере 5 мас.% улучшителя масла какао, где указанная кристаллическ
