AN OBJECT OF THE PRESENT INVENTION IS TO PROVIDE A FAT AND OIL COMPOSITION FOR PRODUCING CHOCOLATE INHIBITING LOW-TEMPERATURE BLOOM, IN PARTICULAR, A FAT AND OIL COMPOSITION FOR PRODUCING CHOCOLATE INHIBITING LOW-TEMPERATURE BLOOM ON A CHOCOLATE PRODUCT CONTAINING NUTS AND SEEDS. THIS IS ACHIEVED BY USING A FAT AND OIL COMPOSITION USED IN CHOCOLATE THAT HAS A SPECIFIC TRIGLYCERIDE COMPOSITION. THE SOLUTION IS REALIZED BY USING THE FAT AND OIL COMPOSITION INCLUDING 15 TO 40% BY WEIGHT POP TRIGLYCERIDES, 20 TO 35% BY WEIGHT SOS TRIGLYCERIDES, 5 TO 11% BY WEIGHT POS TRIGLYCERIDES AND 15 TO 35% BY WEIGHT LIQUID OIL, WHEREIN TOTAL CONTENT OF XOX TRIGLYCERIDES (TRIGLYCERIDES THAT HAVE OLEIC ACID AT POSITION 2 AND SATURATED FATTY ACIDS WITH 16 OR MORE CARBON ATOMS AT POSITIONS 1 AND 3) INCLUDING THE ABOVE-MENTIONED POP, SOS AND POS TRIGLYCERIDES IS 62 TO 80% BY WEIGHT.
