FIELD: food industry.SUBSTANCE: invention relates to confectionary branch of food industry. The method envisages preparation of a mixture of sugar powder and cocoa powder. Then introduced into the mixture are a non-lauric fat as cocoa butter substitute in an amount of 50-55 wt % of the quantity envisaged by the recipe, and liquid soya bean lecithin with diluting capability no less than 6.5%. Then one performs the produced mass milling using a ball mill in two stages. At the first stage the mass is milled to obtain a granulometric composition where particles sized no more than 50 mcm account for at least 93% of the total weight of the solid phase. Then one introduces soya bean lecithin. At the second stage the mass is milled to obtain a granulometric composition where particles sized 25-35 mcm account for at least 92% of the total weight of the solid phase. Then one introduces fat as cocoa butter substitute and liquid soya bean lecithin. At each stage of lecithin introduction one adds the latter in an amount of 33.3 wt % of the quantity envisaged by the recipe. The glaze components are taken at the specified ratio.EFFECT: invention allows to manufacture glaze with increased storage life, quickly hardening on products surface and imparting gloss to the products additionally the invention allows to reduce glaze hygroscopity during storage and respectively - to produce confectionary products with a beautiful natural colour and a pleasant refreshing taste lasting throughout their storage lives.2 exИзобретение относится к кондитерской отрасли пищевой промышленности. Способ предусматривает приготовление смеси из сахарной пудры и какао-порошка. Далее в эту смесь вносят жир - заменитель масла какао нелауринового типа в количестве 50-55 мас.% от предусмотренного рецептурой и жидкий соевый лецитин с разжижающей способностью не менее 6,5%. После чего проводят измельчение полученной массы на шариковой мельнице в два этапа. На первом этапе массу измельчают до достижения грануломе
