PROBLEM TO BE SOLVED: To provide a chocolate that produces good luster when coated on frozen dessert.SOLUTION: The chocolate contains 0.01 to 1 mass% of an emulsifier A as given below and 0.01 to 1 mass% of an emulsifier B as given below and includes oils and fats satisfying the conditions (a) and (c) as given below: an emulsifier A is one kind or two or more kinds selected from the group consisting of PG having a 18-22C SA content of not less than 65 mass% and SE having a 16-18C SA content of not less than 65 mass% an emulsifier B is one kind or two or more kinds selected from the group consisting of PG having a 12-16C SA content of not less than 37 mass% and SE having a 16-18C SA content of 50 to 64 mass% and an oleic acid content of 30 to 50 mass% (a): the palmitic acid content is 9 to 26 mass% (b): the total content of lauric acid and stearic acid is 10 to 32 mass% (c): the UFA content is 25 to 66 mass% PG: a polyglyceryl fatty acid ester SE: a sucrose fatty acid ester SA: a saturated fatty acid USA: an unsaturated fatty acid and C: a carbon number.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】 冷菓にコーティングにした時の艶が良好であるチョコレートの提供。【解決手段】 下記乳化剤A0.01~1質量%及び/又は下記乳化剤B0.01~1質量%を含有し、かつ、含まれる油脂が下記(a)から(c)の条件を満たすチョコレート。 乳化剤A:C18~22のSA含量が65質量%以上のPG及びC16~18のSA含量が65質量%以上のSEからなる群から選ばれる1種又は2種以上 乳化剤B:C12~16のSA含量が37質量%以上のPG及びC16~18のSA含量が50~64質量%、オレイン酸含量が30~50質量%のSEからなる群から選ばれる1種又は2種以上 (a)パルミチン酸含量が9~26質量% (b)ラウリン酸とステアリン酸の合計含量が10~32質量% (c)UFA含量が25~66質量% PG:ポリグリセリン脂肪酸エステル、SE:ショ糖脂肪酸エステル、SA:飽和脂肪酸、USA:不飽和脂肪酸、C:炭素数【選択図】なし
