It is an object of the present invention to provide a water-containing chocolate that is soft in the freezing temperature range and has little change in physical properties over time. Monosaccharides 15-50% by weight, and total sugar mass including monosaccharides 25-50% by weight, non-fat cocoa content 12% by weight or less, non-fat milk solids 5-15% by weight, oils 20-40% by weight, moisture By producing a water-containing chocolate of an oil-in-water emulsion having a composition of 20 to 50% by weight and lecithin 0.2% by weight or less, softness is maintained even when combined with ice cream or the like, and it has an excellent chocolate flavor Frozen sweets can be provided.冷凍温度域で軟らかく、かつ経時での物性変化が少ない含水チョコレートを提供することを課題とする。単糖類１５～５０重量％、かつ単糖類を含む全糖質量２５～５０重量％、非脂肪カカオ分１２重量％以下、無脂乳固形分５～１５重量％、油分２０～４０重量％、水分２０～５０重量％、レシチン０．２重量％以下の組成とした水中油型乳化物の含水チョコレートを製造することで、アイスクリーム等と組み合わせても軟らかさが維持され、優れたチョコレート風味を有する冷菓が提供可能となる。
