The invention relates to the food industry, in particular to a chocolate mass, and may be used for producing dark and milk chocolate having a reduced energy value with the use of a water-in-oil emulsion. The present chocolate mass contains 80-95 wt% chocolate composition and 5-20 wt% aqueous emulsion based on cocoa butter. The aqueous emulsion based on cocoa butter contains 20-70 wt% cocoa butter, 28-78 wt% aqueous phase and 1-3 wt% emulsifier. The aqueous phase contains 50-90 wt% water and 10-50 wt% water soluble substance. The chocolate composition according to a first variant of the invention contains: 40-48 wt% cocoa liquor, 30-50 wt% erythritol and 5-30 wt% dietary fibres. The chocolate composition according to a second variant of the invention contains: 10-12 wt% cocoa liquor, 30-50 wt% erythritol and 5-30 wt% dietary fibres, 12-14 wt% cocoa butter and 18-24 wt% dried milk products. The technical result is an improvement in organoleptic parameters, such as the intensity of chocolate flavour, absence of off-flavours and aftertaste, natural sweetness and chocolate texture, with a reduction of energy value thereof, and also an improvement in such physical properties as viscosity, yield stress, contraction degree upon crystallization, and hardness of a final product.
