PROBLEM TO BE SOLVED: To provide chocolate capable of being whipped directly under a work environment at room temperature without melting the chocolate, and excellent in shape retention after being whipped and meltability in the mouth.SOLUTION: Fat contained in chocolate satisfies following conditions (a) to (d): (a) a C42-48TG content is 8-40 mass% (b) a XU2+U3 content is 27-75 mass% (c) a saturated fatty acid content having the carbon number of 14 or lower in constituent fatty acid is 4-20 mass% (d) an unsaturated fatty acid content in the constituent fatty acid is 47-74 mass%, where, X: saturated fatty acid having the carbon number of 16-18, U: unsaturated fatty acid having the carbon number of 18, C42-48TG: triglyceride in which the total carbon number in a constituting fatty acid residue is 42-48.COPYRIGHT: (C)2016,JPO&INPIT
