The present invention addresses the problem of providing a method for suppressing an increase in the viscosity of a water-containing heat-resistant chocolate mix, said water-containing heat-resistant chocolate mix being in a molten liquid state before molding, in manufacturing a water-containing heat-resistant chocolate. Provided is a method for manufacturing a water-containing heat-resistant chocolate, said method comprising a seeding agent addition step for adding, to a chocolate mix in a molten state having a temperature of 32-40°C, a seeding agent that contains at least a ²-form XOX crystal, and a water addition step for adding water to the aforesaid chocolate mix.
