PROBLEM TO BE SOLVED: To provide chocolate for frozen confectionery having appropriate chewing feel and excellent meltability in the mouth when eaten with frozen confectionery such as ice cream, and having a texture in harmony with the frozen confectionery when the frozen confectionery is eaten together.SOLUTION: Oil and fat in chocolate contains 35-75 mass% of P2X triglyceride and PX2 triglyceride in total, and 5-45 mass% of triglyceride (CN32-CN44) with the total carbon number 32-44 of fatty acid constituting triglyceride, and the iodine value of the oil and fat is 25-45.
