The present invention addresses the problem of providing chocolate and a chocolate fat composition for manufacturing the chocolate, the chocolate having good solidifying properties, providing a good melt-in-the-mouth feeling, and barely producing a bloom. The present invention is a chocolate fat composition that satisfies the conditions (a)-(e). (a) Contained is 25-55 mass percent of saturated fatty acid having a carbon number of 14 or lower as a constituent fatty acid. (b) Contained is 30-60 mass percent of saturated fatty acid having a carbon number of 16-18 as a constituent fatty acid. (c) Contained is 5-30 mass percent of unsaturated fatty acid as a constituent fatty acid. (d) In the constituent fatty acids, the mass ratio of the content of the saturated fatty acid to the content of the unsaturated fatty acid is 4.0-7.0. (e) Contained is 50-75 mass percent of triglyceride that constitutes fatty acid residues, the total carbon number...

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