Baked chocolate and method for manufacturing same

The present invention addresses the problem of providing a baked chocolate having a surface that has a tender, light texture, an interior that has a soft texture, excellent mouth-melting properties, and bloom resistance. The present invention is a baked chocolate that contains an oil or fat including an oil or fat A and an oil or fat B, the oil or fat A including a palm oil medium melting point fraction, and the oil or fat B containing a transesterified oil or fat. 20-70 wt% of the total constituent fatty acids of the transesterified oil or fat are a C16-22 saturated fatty acid, and 30-80 wt%are a C16-22 unsaturated fatty acid. 本发明的课题在于提供种烘焙巧克力，其具有：具有松脆的清淡口感的表面、具有软且柔的口感的内部、优异的在口中融化时的口感及抗起霜性。本发明为种烘焙巧克力，其含有包含油脂A和油脂B的油脂，所述油脂A包含棕榈油中熔点级分，所述油脂B包含酯交换油脂，所述酯交换油脂所具有的构成脂肪酸总量中的20～70质量％为碳原子数16～22的饱和脂肪酸，30～80质量％为碳原子数16～22的不饱和脂肪酸。