The present invention addresses the problem of providing a chocolate, said chocolate having a soft texture owing to a low-melting fat or oil used therein and having heat resistance, and a method for manufacturing the chocolate. The present invention pertains to a chocolate comprising a fat or oil and saccharides and showing heat-resistant shape retention properties at the melting point of the fat or oil or higher, wherein the content of triacyl glycerols, said triacyl glycerols having 22-46 carbon atoms in total in the constituting fatty acid residues thereof, in the fat or oil is 25-80 mass%. The present invention also pertains to a chocolate wherein the content of triacyl glycerols, said triacyl glycerols having 32-40 carbon atoms in total in the constituting fatty acid residues thereof, in the fat or oil is 20-70 mass%.
