The purpose of the present invention is to provide: a non tempering type hard butter which contains substantially no trans fats and which both reduces saturated fatty acids and melts in the mouth a chocolate using said hard butter and a method of producing said chocolate. This fat composition for chocolate contains a fat A and a fat B with the total amount of fat A and fat B making up at least 70 weight% and the ratio of fat A and fat B (fat A / fat B) being 0.5 to 20 and contains 5 30 weight% SS triglyceride and no more than 11 weight% S3 triglyceride. Fat A is a transesterified oil containing as constituent fatty acids 10 50 weight% lauric acid and a total of 20 60 weight% palmitic acid and stearic acid. Fat B is obtained from a process of transesterification of raw fat material and subsequent elimination by fractionation of high melting point components or high melting point components and low melting point components and contains 25 weight% or more SSO triglyceride and 15 weight% or less S3 triglyceride. Here S represents palmitic acid or stearic acid and O represents oleic acid.
