The present invention addresses the problem of providing: a heat-resistant chocolate having a good melt-in-the-mouth property and good bloom resistance； and a method for producing the heat-resistant chocolate. The present invention provides a heat-resistant chocolate containing 35 to 70 mass% of StOSt and 1 to 10 mass% of XXX in an oil or fat (wherein StOSt represents 1,3-distearoyl-2-oleoylglycerol； and XXX represents a triacyl glycerol to which three saturated fatty acids (X) each having 16 or more carbon atoms are bound). The present invention also provides a method for producing a heat-resistant chocolate, comprising an addition step of adding a seeding agent comprising at least &bgr；-form StOSt crystals to a chocolate base that contains 35 to 65 mass% of StOSt and 1 to 10 mass% of XXX in an oil or fat and is in a melted state (wherein StOSt represents 1,3-distearoyl-2-oleoylglycerol； and XXX represents a triacyl glycerol to which three saturated fatty acids (X) each having 16 or more carbon atoms are bound).
