There is provided chocolate for a food to be exposed to light which comprises a hard butter of refined fats having a Y-value of 20 or less as measured with a Lovibond colorimeter, whose non-fat components are substantially free from cacao components. The chocolate may contain at least one component selected from tocopherol, a tea extracts and rutin. Also provided is a chocolate product using the chocolate such as ganache. The chocolate is capable of preventing quality deterioration such as unpleasant flavor and smell even when the chocolate is placed under light exposure conditions.
