1. A method of producing a bloom retardant component for chocolate and chocolate-like products, said method comprising the step of deodorizing the triglyceride composition, wherein said triglyceride composition contains at least 40 wt.% Monounsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt where P is equal to palmitil, St is equal to stearyl, and O is equal to oleyl, and wherein said triglyceride composition contains cocoa butter, and deodorization is carried out for at least 60 minutes at a temperature of at least it least 235 ° C.2. A method according to claim 1, characterized in that said triglyceride composition contains at least 50 wt.% Monounsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, where P is equal to palmityl, St is equal to stearyl, and O is equal to oleyl , or at least 60 wt.% monounsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt. 3. The method according to any one of paragraphs. 1 and 2, characterized in that the deodorization is carried out over a period of time from 60 to 600 minutes, for example from 80 to 480 minutes or from 100 to 360 minutes. The method according to any one of paragraphs. 1 and 2, characterized in that the deodorization is carried out at a temperature between 220 and 300 ° C, for example between 230 and 280 ° C, or between 240 and 260 ° C. 5. The method according to any one of paragraphs. 1 and 2, further comprising the step of adding a deodorized triglyceride composition to the fat composition of chocolate or chocolate-like products, in an amount of from 0.1 to 90 wt.% Of the fat composition, for example in an amount of from 5 to 55 wt.% Of the fat composition, or in an amount of 10 to 35 wt.% Fat composition. 6. The method according to claim 5, characterized in that the fat composition contains cocoa butter and / or the equivalent of cocoa butter. The method according to any one of paragraphs.
