PURPOSE: To efficiently prevent bread coated with chocolates from sweating, provide a beautiful appearance and maintain a good flavor and taste for a long period without carrying out the tempering treatment by coating breads with the chocolates containing a sucrose ester of a fatty acid having a specific value or below of hydrophile-lipophile balance(HLB).

CONSTITUTION: Breads such as a buttered roll are coated with chocolates containing preferably 0.01-10wt.%, more preferably 0.1-1wt.% (based on the total amount of the chocolates) sucrose ester of a fatty acid having ≤1HLB to prevent the breads coated with the chocolates from sweating.