An objective of this invention is to provide a method for producing an aerated chocolate material, which is improved to allow a non-tempering chocolate material to contain even and fine air bubbles therein, the non-tempering type chocolate material including a non-tempering type non-cocoa fat and capable of suppressing the generation of bloom. The invention also provides a method for producing a baked chocolate using the aerated chocolate material obtained by the aforesaid producing method. Provides is a method for producing an aerated chocolate material, including cooling a chocolate material including a non-tempering type non-cocoa fat from a fully melted state to a temperature lower than solidification temperature by 0.5 to 5℃, and then heating it to a temperature higher than the cooled temperature by 1 to 5℃, followed by aerating it to obtain an aerated it to chocolate material with a specific weight of 0.3 to1.1. In addition, the obtained aerated chocolate material from the producing method is formed, and backed to have a predetermined shapes, to obtain a baked chocolate.
