PROBLEM TO BE SOLVED: To provide beverage chocolate comprising (1)-(3) effects, in which, (1) the beverage chocolate can be dispersed easily to a liquid substance, (2) there is less oil flotation after the beverage chocolate is dissolved in the liquid substance, (3) there is less precipitation of an insoluble component after the beverage chocolate is dissolved in the liquid substance.SOLUTION: There is provided beverage chocolate comprising 0.01-5 mass% of an emulsifier A and 0.01-5 mass% of an emulsifier B. The emulsifier A is polyglyceryl fatty acid ester having HLB of 10 or greater, polymerization degree of 3 or greater, and constituent fatty acid which is saturated fatty acid having a carbon number being 12 or greater, emulsifier B is sorbitan fatty acid ester having HLB of 8 or smaller and constituent fatty acid which is unsaturated fatty acid having a carbon number being 16 or greater and/or glycerol organic acid fatty acid ester having HLB of 8 or smaller and constituent fatty acid which is unsaturated fatty acid having a carbon number being 16 or greater.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】 以下の１）～３）の効果を有する飲料用チョコレートを提供することにある。 １）液体の物質に分散しやすい。 ２）液体の物質に溶かした後の油浮きが少ない。 ３）液体の物質に溶かした後の不溶性成分の沈降が少ない。【解決手段】 下記乳化剤Ａを０．０１～５質量％、下記乳化剤Ｂを０．０１～５質量％含有する飲料用チョコレート。 乳化剤Ａ：ＨＬＢが１０以上、重合度が３以上、構成脂肪酸が炭素数１２以上の飽和脂肪酸のポリグリセリン脂肪酸エステル 乳化剤Ｂ：ＨＬＢが８以下、構成脂肪酸が炭素数１６以上の不飽和脂肪酸のソルビタン脂肪酸エステル及び／又はＨＬＢが８以下、構成脂肪酸が炭素数１６以上の不飽和脂肪酸のグリセリン有機酸脂肪酸エステル【選択図】なし
