OBJECT: TO PROVIDE A CHOCOLATE OR CHOCOLATE-LIKE FOOD CAPABLE OF INHIBITING OCCURRENCE OF LOW-TEMPERATURE BLOOM. MEANS FOR SOLVING PROBLEM: A CHOCOLATE OR CHOCOLATE-LIKE FOOD OF THE PRESENT INVENTION COMPRISES AN OIL AND FAT, WHEREIN THE OIL AND FAT COMPRISES 50 TO 85% BY WEIGHT OF TRIGLYCERIDE HAVING AN OLEIC ACID AT POSITION 2 AND SATURATED FATTY ACIDS HAVING 16 OR MORE CARBON ATOMS AT POSITIONS 1 AND 3 (XOX TYPE TRIGLYCERIDE) AND 5 TO 18% BY WEIGHT OF TRIGLYCERIDE IN WHICH TWO OLEIC ACIDS ARE BOUND AND ONE SATURATED FATTY ACID HAVING 16 OR MORE CARBON ATOMS IS BOUND (XO2 TYPE TRIGLYCERIDE). ACCORDING TO SUCH A CHOCOLATE OR CHOCOLATE-LIKE FOOD, THE LOW TEMPERATURE BLOOM CAN BE INHIBITED.
