A tempering-type oil or fat for chocolate, containing 0.3 to 15 pcnt of a randomly interesterified oil or fat prepared from a raw material oil or fat such that saturated fatty acids account for 5 to 50 pcnt of the constituent fatty acids of the raw material oil or fat and 5 to 50ppm of a malonyl isoflavone glycoside, and being capable of enhancing chocolate's inherent tastes and flavors (such as milky taste, sweet taste, cacao flavor and so on) and prolonging the duration of such tastes and flavors； and a chocolate which contains the same.
