CHOCOLATE

PROBLEM TO BE SOLVED: To obtain a chocolate capable of freely regulating the hardness of an oil and fat without carrying out formulating, hydrogenating, transesterifying, fractionating, or the like, and excellent in texture, shape retaining properties and preservation stability by using the oil and fat containing an oil and fat solidifying agent as a raw material. SOLUTION: This chocolate is obtained by using an oil and fat containing preferably 0.5-10 wt.% of an oil and fat solidifying agent such as glycerol monobehenate or sorbitan diarachidate which is an ester of a >=20C fatty acid as a raw material. Furthermore, a polyglycerol ester of a fatty acid or a sucrose ester of the fatty acid having >=3 hydrophile-lipophile balance(HLB) or both are preferably contained in the oil and fat solidifying agent.