The present invention provides an oil/fat for suppressing bloom in a chocolate-like food product obtained by a simple method, or a chocolate-like food product in which said oil/fat is used. It was discovered that an oil/fat containing prescribed amounts of an SSU fat and extremely hardened high-erucic-acid rapeseed oil exhibits strong bloom resistance properties. Furthermore, it was confirmed that this effect is further enhanced by the combined use of a sorbitan fatty acid ester.本發明在於提供一種以簡易方法獲得的、巧克力樣食品中的霜花抑制用油脂、或者使用該油脂的巧克力樣食品。發現了含有規定量的SSU脂與高芥酸菜籽極度硬化油的油脂發揮強烈的抗霜花耐性。進而，確認到藉由併用脫水山梨糖醇脂肪酸酯而該效果變得更強烈。
