Chocolate for frozen confectionery and frozen confectionery

The present invention addresses the problem of providing chocolate for a frozen confectionery, which is suitable for production when combined with a frozen confectionery, has good hardness, good flavor, and good solubility in the mouth. The chocolate for frozen desserts according to the present invention contains 15% by mass or more of a cocoa component, 3-9% by mass of cocoa butter, and 43-50% by mass of fat and oil, and the fat and oil contained in the chocolate satisfies the following conditions (a)-(c). (a) A linear saturated fatty acid having 14 or less carbon atoms is contained in an amount of 10% by mass or less as a constituent fatty acid. (b) 10-25 mass% of a linear saturated fatty acid having 16-18 carbon atoms as a constituent fatty acid. And (c) 65-85% by mass of an unsaturated fatty acid as a constituent fatty acid. 本发明的课题是提供具有与冷冻点心组合时的制造适应性、良好的硬度、良好的风味、良好的口溶性的冷冻点心用巧克力。解决手段是本发明涉及的冷冻点心用巧克力含有可可成分15质量％以上、可可油3～9质量％、油脂43～50质量％，上述巧克力所包含的油脂满足下述条件(a)～(c)。(a)作为构成脂肪酸含有碳原子数14以下的直链饱和脂肪酸10质量％以下。(b)作为构成脂肪酸含有碳原