Provided is a baked chocolate-like food product that can be prepared to have viscosity in a specific range suitable for coating or impregnation without suffering from a problem of difficult formation of fine particles during preparation of a chocolate-like food product for baking or a problem of increased viscosity, that can be imparted with heat resistance without adding water or an aqueous starting material thereto or spraying water onto a surface thereof, and that has a smooth mouthfeel intrinsic to chocolate and meltability in the mouth. Provided is a chocolate-like food product for baking that contains a specific amount of one or two or more saccharides selected from glucose, trehalose and palatinose.
