The invention relates to the production of confectionary articles with a shaped ornament or with a single-coloured or multi-coloured embossed design on one of the surfaces of the article. The main characteristic of the present invention consists in that a prepared chocolate/chocolate-like mass is fed into a full-scale mould in a dispersed dropping state through a nozzle at a drip rate ensuring plastic deformation of the drops as the latter slow down. This makes it possible accurately to regulate the quantity of confectionary mass which can be fed into the mould, thus controlling the pressure differential at the nozzle and the duration of the feeding of the chocolate through the nozzle. There is therefore no need to pre-measure a portion of confectionary mass in order to form the decorative embossed element. With a drip feed through the nozzle, the chocolate mass is uniformly applied to the surface of the mould by means of individual drops of sufficiently small volume, which enables timely removal of air from the grooves of the relief pattern on the surface of the mould and at the same time increases the quality of the embossed decorative element and of the confectionary article as a whole. When the mass is applied uniformly, it is possible to form an extremely thin embossed decorative element layer comparable in thickness to printing. The technical result of using the proposed invention is an increase in the quality of confectionary articles with a three-dimensional embossed decorative design.Linvention concerne le domaine de la fabrication darticles de confiserie avec un ornement profilé ou un dessin monochrome ou polychrome à lune des surfaces de larticle. Le trait caractéristique principal de cette invention consiste en ce quune masse de chocolat / similaire au chocolat à létat de gouttes alimente une forme de taille complète, les gouttes étant dispersées via une buse à une vitesse qui assure la déformation plastique des gouttes pendant le freinage. Cela permet d
