PURPOSE: To modify hardness, solubility, blooming resistance, etc., of tempering type chocolates by mixing specific two kinds of fats an oils.

CONSTITUTION: A fats and oils composition is obtained by mixing (A) 10-90wt.% fats and oils (e.g. cacao butter), composed of ≥50wt.% 2-unsaturated-1,3- saturated glycerides (e.g. 2-threo-1,3-distearate) and ≤5wt.% 1,2,3-saturated glycerides and having 25-50 iodine value with (B) 90-10wt.% fats and oils (e.g. milk fat) containing 30-85wt.% triglycerides having 24-46 total number of carbon atoms in constituent fatty acids at weight ratios of contents for constituent fatty acids having the total number of carbon atoms of 32, 40 and 42 (C32, C40 and C42) as follows. C32/C40=0.01-0.5 and C32/C42=0.01-0.7.