PROBLEM TO BE SOLVED: To provide a coating chocolate which is capable of coating food products in a uniform state, does not drop easily on a part on which coating is not desired on a food product to be coated, and has good gloss.SOLUTION: The coating chocolate comprises: an emulsion A (a polyglyceryl fatty acid ester having 65 mass% or more of a behenic acid content) and an emulsion B (a sucrose fatty acid ester having 70 mass% or more of a palmitate content and/or a sucrose fatty acid ester having 80 mass% or more of an erucic acid) and/or an emulsion C (a sucrose fatty acid ester having 20-40 mass% of a palmitate content, 20-40 mass% of a stearate content, and 30-50 mass% of an oleic acid content, a polyglyceryl fatty acid ester having 30-50 mass% of a palmitate content and 40-60 mass% of an oleic acid content, and/or a polyglycerol condensed recinoleic acid ester). The content of the emulsion A is 0.01-1 mass%, the content of the emulsion B is 0.01-1 mass%, and the content of the emulsion C is 0.01-0.5 mass%.
