PROBLEM TO BE SOLVED: To provide a chocolate which has excellent gloss, is rich in flavor, is good in more remarkable meltability in mouths than that in a case when it is cooled and solidified by a tempering treatment, and is excellent in storage stability such as blooming resistance, without needing a complicated tempering treatment, although the content of cacao mass having a high cacao butter content, namely a cacao butter content of about 55 mass%, is high.SOLUTION: The method for producing the chocolate having the gloss excellent in appearance and having the rich chocolate flavor and good meltability in mouths is characterized by cooling/solidifying a chocolate dough containing the cacao butter in an amount of &ge8 mass% in a melting state without performing the tempering treatment and adjusting temperature at a freezing temperature.
