Flavoured coffee-based confectionery product comprises 18.667 - 20.111 mass % of cocoa butter, 19.718 - 21.031 mass % of ground coffee, 42.393 - 43.706 mass % of ground sugar, 15.446 - 16.759 mass % of cocoa liquor, 0.231 - 0.295 emulsifier, 0.362 - 0.426 mass % of lecithin and 0.395 - 0.460 mass % of flavoured component, and the cappuccino-based product comprises 48.800 - 51.2 milk sauce, 24.150 - 25.450 mass % of ground coffee, 13.10 - 14.000 mass % of ground sugar, 10.640 - 11.520 mass % of cocoa liquor, 0.015 - 0.025 mass % of lecithin, 0.500 - 0.600 mass % of flavoured component. The process of producing flavoured confectionery product consists of the phase of mixing of part of constituent components, phase of passing the mass through the roller system - refiner, phase of addition of the second part of constituent components with mixing and phase of addition of flavoured component with mixing and pouring into moulds. The first mixing phase lasts 12 - 18 minutes, the second 19 to 21 hours and the third 3.5 to 4.5 hours. After the first mass part mixing phase, the mass is passed through the roller system - refiner, and refined granulation powder of 18 to 22 μιη is obtained. In the second mixing phase the second part of constituent components is added, and mixing is continued, whereupon the mass temperature is maintained between 70 and 80° C, and finally after the addition of flavoured component the mass is mixed over 3.5 to 5 hours more, and then it is poured into the moulds. Prescribed mass pressure and temperature are required in roller systems C1, C2, C3, C4 and C5.Linvention concerne un produit de confiserie aromatisé à base de café qui comprend 18,667 à 20,111 % en masse de beurre de cacao, 19,718 à 21,031 % en masse de café moulu, 42,393 à 43,706 % en masse de sucre moulu, 15,446 à 16,759 % en masse de liqueur de cacao, 0,231 à 0,295 démulsifiant, 0,362 à 0,426 % en masse de lécithine et 0,395 à 0,460 % en masse dun composant aromatisé, et un produit à base
