| abstract |
It is intended to provide a chocolate coating which has a good taste as a luxury food and a suitable solidification speed for coating, shows a favorable gloss after solidification and scarcely peels off coated matters in taking; and a fat composition for obtaining this chocolate. It is also intended to provide a chocolate coating having a minimized content of trans-type unsaturated fatty acids. It is further intended to provide a chocolate coating having an increased content of cocoa butter. Namely, a fat composition for chocolate coatings which contains, as the essential components, an ester exchanged fat A containing 20% by weight or more of a saturated fatty acid having not more than 12 carbon atoms and 2.5% by weight or more of a saturated fatty acid having 20 or more of carbon atoms, and a laurine-based fat B which is a non-ester-exchanged fat containing 35% by weight or more of a saturated fatty acid having 12 carbon atoms; and a chocolate coating in which the above fat composition is used. |