The present invention relates to: a novel chocolate confectionery preparation method improving productivity and capable of preparing chocolate confectionery with good taste and texture； and chocolate confectionery prepared thereby. According to the present invention, a chocolate confectionery preparation method and chocolate confectionery prepared thereby are provided, the method comprising the steps of: molding chocolate balls (2)； forming a first coating layer (10) by coating the chocolate balls (2) with a first coating solution, which comprises sugar liquor, shortening and lecithin, and sprinkling weak flour on the same； drying the first coating layer (10)； forming a second coating layer (20) by coating the first coating layer (10) with a second coating solution, which comprises starch syrup and ammonium carbonate, and mixing and sprinkling, on the same, weak flour and pregelatinized starch； forming a third coating layer (30) by coating the second coating layer (20) with a third coating solution, which comprises sugar liquor and ammonium carbonate, and mixing and sprinkling, on the same, weak flour and pregelatinized starch； forming a fourth coating layer (40) by coating the third coating layer (30) with sugar liquor and sprinkling weak flour on the same； roasting a half-finished product having the fourth coating layer (40)； and sweetening the roasted half-finished product.La présente invention concerne : un nouveau procédé de préparation de confiserie au chocolat améliorant la productivité et susceptible de préparer une confiserie au chocolat présentant un bon goût et une bonne texture ； et une confiserie au chocolat préparée par ce procédé. Selon la présente invention, un procédé de préparation de confiserie au chocolat et une confiserie au chocolat préparée par ce procédé sont prévus, le procédé comprenant les étapes suivantes : le moulage de boules au chocolat (2) ； la formation d'une première couche d'enrobage (10) par l'enrobage des boules au chocolat (2) d
