CHOCOLATE AND PRODUCTION METHOD THEREFOR 5 The present invention addresses the problem of suppressing weakening of snapping properties in a chocolate while keeping the automatic restoration maximum temperature thereof as high as possible, and in particular, making the automatic restoration maximum temperature 37-45 ° C. This 10 problem is solved by adding, to molten chocolate mixture containing an emulsifier having an HLB value of at most 7, a powdered chocolate seed agent that contains a stabilization crystal of a triglyceride (BOB) which has behenic acid at positions 1 and 3, and oleic acid at 15 position 2. [No figure]
