Provided are a fat composition, which is a non-tempered hard butter being of a non-lauric acid type but having a low trans-fatty acid content, and, when used as a coating chocolate, shows excellent processability and imparts a good appearance to a product coated therewith, and a method for producing the same. The fat composition satisfies the following five requirements: (a) the content of X2O [X2O represents a triglyceride wherein two X molecules and one O molecule are bonded together] being 50-80 mass% (b) the content of XOX [XOX represents a triglyceride wherein Xs are bonded to the 1-, and 3-positions and O is bonded to the 2-position] being 50 mass% or smaller (c) the ratio by mass XOX/X2O being 0.3-0.8 (d) the ratio by mass PStO [PStO represents a triglyceride wherein P, St and O are bonded together] /X20 being 0.2-0.6 and (e) the mass ratio St/P being 0.4-1.5. In the above formulae, X represents a saturated fatty acid having 16 or more carbon atoms O represents oleic acid P represents palmitic acid and St represents stearic acid.
