A chocolate contains 25 to 65 mass % of fats and oils, the fats and oils containing 5 to 50 mass % of tricaprin. Furthermore, a provided method of manufacturing a chocolate includes: performing a tempering treatment to a melted chocolate prepared so as to contain 25 to 65 mass % of fats and oils, the fats and oils containing 5 to 50 mass % of tricaprin； and cooling and solidifying a liquid chocolate obtained after the tempering treatment.
