The present invention is intended to provide chocolate whose tempering state is easily managed even in a case where fats and oils contain a bloom resistance enhancer and the like. In addition, the present invention is intended to provide a hard butter and a chocolate additive suitable for manufacturing of the above-described chocolate. The present invention provides chocolate having a MMM content of 0.01 mass% or greater and less than 5 mass% in fats and oils of the chocolate. Note that M means a fatty acid of 6 to 10 carbons. MMM means a triacylglycerol having three M molecules bonded to a single glycerol molecule.
