The present invention addresses the problem of suppressing weakening of snapping properties in a chocolate while keeping the automatic restoration maximum temperature thereof as high as possible, and in particular, making the automatic restoration maximum temperature 37-45øC. This problem is solved by adding, to molten chocolate mixture containing an emulsifier having an HLB value of at most 7, a powdered chocolate seed agent that contains a stabilization crystal of a triglyceride (BOB) which has behenic acid at positions 1 and 3, and oleic acid at position 2.
