The present invention addresses the problem of obtaining an aerated water-containing chocolate having a smooth texture and rich flavor, and obtaining a water-containing chocolate for aeration from which the aerated water-containing chocolate can be easily obtained by aeration. A water-containing chocolate for aeration having a content of SUS, which is the main component of cacao butter, of 50-97 mass percent in the oil/fat content can be obtained by using 0.5-4 mass percent of a sucrose fatty acid ester having HLB of 6-20 therein. By aerating the water-containing chocolate for aeration, an aerated water-containing chocolate having a smooth texture and rich chocolate flavor can be obtained.

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