PURPOSE: To prepare a chocolate used for water-containing foods and free from the breeding-out of fats on the surface of the chocolate and from the dry phenomenon of the chocolate itself by employing a saccharide having low solubility in water as a saccharide raw material.

CONSTITUTION: When a chocolate for coating water-containing foods or for employing as a core component for the water-containing foods, preferably a non-tempering type chocolate containing cacao fats in an amount of ≤50wt.% in all the fats of the chocolate, is prepared, a saccharide having a solubility (g of the saccharide in 100g of water at 20°C) of ≤80, such as mannitol, maltose or erythritol is employed in a ratio of ≥40wt.% to the saccharide raw material.