The invention relates to the food industry, in particular to a method for producing a chocolate mass suitable for producing dark and milk chocolate having a reduced energy value. To produce the chocolate composition, an aqueous solution of erythritol is prepared, the solution is mixed with a cocoa liquor, the resulting mixture is thickened and crystallized to produce a crumb, comprising (wt%) 74-84 erythritol, 15-25 cocoa liquor and not more than 1.5 water, and the produced crumb is mixed with dietary fibres, cocoa products in the form of the cocoa liquor or a cocoa butter and, optionally, a milk powder , in the following ingredient ratio (wt%): 30-60 crumb, 5-30 dietary fibres, 30-40 cocoa liquor or 12-15 cocoa butter and 0-25 milk powder. The melted chocolate composition is mixed with said emulsion in the following ingredient ratio (wt%): 80-95 chocolate composition and 5-20 emulsion. The technical result is an improvement in organoleptic indicators, such the intensity of the chocolate flavour, absence of off-flavours and aftertaste, natural sweetness and chocolate texture, with a reduction of energy value thereof, and also improvement in such physical properties as viscosity, yield stress, contraction degree upon crystallization, and hardness of a final product.
