1. A method of producing chocolate chips, including: a) obtaining a mixture of milk and sugar or mixing milk and sugar together to obtain a mixture； b) evaporating liquid from the mixture； c) adding cocoa mass / grated cocoa to the mixture during and / or after the stages (a) and / or (b)； d) the crystallization of sugar in the mixture by subjecting the mixture to a temperature in the range from 55 to 110 ° C, under reduced pressure in the range from 3.5 to 18 KPa, for 10 to 20 minutes ； e) drying the mixture to produce chocolate chips. 2. The method according to claim 1, wherein the total amount of solids in the mixture after crystallization of sugar is from 90 to 96%. The method according to claim 1, wherein the humidity in the mixture after crystallization of sugar is from 4 to 10%. The method according to claim 1, wherein, before step (d), the mixture is subjected to a higher temperature and pressure than in step (d). The method according to claim 1, wherein before step (d), the mixture is subjected to a temperature in the range from 95 to 105 ° C. under reduced pressure in the range from 20 to 80 kPa, for a period of up to 10 minutes. The method according to claim 5, in which before stage (d), the mixture is subjected to a temperature in the range from 95 to 105 ° C under reduced pressure in the range from 20 to 80 kPa, for 1 to 7 minutes. The method according to claim 5, in which the total amount of solids in the mixture before crystallization of sugar is from 88 to 95%. The method according to claim 5, in which the moisture in the mixture before crystallization of sugar is from 5 to 12%. The method of claim 1, wherein step (b) comprises subjecting the mixture to heat. The method according to claim 9, wherein step (b) comprises further subjecting the mixture to reduced pressure. The method according to claim 1, wherein the mixture is subjected to heating and / or reduced pressure between stages (b) and (c). Spos1. Способ получения шоколадной крошки, включающий
