According to the invention, a fat or oil for chocolate making can be obtained by incorporating a liquid fat or oil which is rich in SU2 triglycerides and has a USU triglyceride content not less than a specific value into a fat or oil which is rich in SUS triglycerides. Thus, with the liquid fat or oil, it is possible to keep chocolate satisfactory in feelings in the mouth including softness at the beginning of a bite and meltability, over a long period. The invention is especially effective for fats or oils having a high palmitic acid content, which are prone to arouse a trouble about deterioration over time of food texture.
