OIL OR FAT COMPOSITION FOR LAURIC CHOCOLATES, AND CHOCOLATE CONTAINING SAME The present invention addresses the problem of providing an oil or fat for non-tempering chocolates, which 5 enables the blending of cocoa butter at a high concentration in a lauric non-tempering chocolate, has heat resistance at such a level that the oil or fat can withstand the distribution at ambient temperature, has good gloss, luster, feeling upon eating, flavor and the like, 10 and does not undergo the occurrence of blooming or change in hardness over time. An oil or fat containing an USU-type triglyceride is added at a proper content to a lauric hard butter. In this manner, the blending of cocoa butter at a high concentration into a chocolate prepared using a lauric 15 hard butter, which is never before possible, becomes possible.
