PURPOSE: To obtain chocolates having excellent heat resistance to provide roasted cakes coated with chocolate having hardened surface and soft interior, bun free from sweating, etc., in coating roasted cakes, buns, etc., with the chocolates, containing a specific sucrose fatty acid ester.

CONSTITUTION: A chocolate raw material is blended with preferably 0.01W10wt.%, especially 0.1W1wt.% sucrose fatty acid ester having ≤1HLB. In producing cakes by coating with the chocolates, advantageously chocolates are solidified to sizes of the cakes (conveniently having 0.5W10g weight and about 2W10mm thickness generally), placed on the cakes and heat-treated.