An object of the present invention is to provide a method for producing a powdered chocolate having a favorable flavor. Another object is to provide a powdered chocolate having a less oily taste, easy to eat, and also delicious even though the powdered chocolate has a high ratio (mass ratio) of a lipid to a total of a protein and a saccharide. The present invention is a powdered chocolate containing a fat and/or oil composition in a powder form satisfying the following condition (a). (a) The fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an int
