The purpose of the present invention is to provide kyeongokko (restorative herb medicine for promoting blood circulation) which can be comfortably eaten by anybody. A method for preparing a kyeongokko composition according to an embodiment of the present invention comprises the steps of: putting chocolate in a container and dissolving the chocolate at a temperature of 40-45°C homogeneously stirring the chocolate until the temperature reaches 24-26°C when the chocolate is uniformly dissolved pouring 60-70 wt% of the chocolate on a marble plate, spreading the chocolate thin 2-3 times using a silicone spatulas, putting the chocolate into the container containing the remaining 30-40 wt% of the chocolate when the surface temperature of the chocolate is 27-28°C, mixing the chocolate to a temperature of 29-32°C, and tempering the chocolate so that the temperature is not lowered uniformly filling the tempered chocolate in a molding frame having a shape of a Korean traditional liquor bottle, solidifying the chocolate at room temperature or in a refrigerator to make white chocolate shells mixing the white chocolate with 100-110 g of kyeongokko, which is freeze-dried and then processed into a powder type, thereby making kyeongokko truffle and filling a squeeze bag with the white chocolate shells such that the air does not enter the squeeze bag when the kyeongokko truffle is prepared, covering the kyeongokko truffle with the tempered chocolate when the surface of the kyeongokko truffle is slightly solidified, and stably solidifying the chocolate, followed by decoration with edible gold.COPYRIGHT KIPO 2015본 발명의 일실시예에 따른 경옥고 조성물 및 그의 제조방법은, 초콜릿을 용기에 넣어 40℃ 내지 45℃ 정도의 온도를 유지하며 녹이는 단계 상기 초콜릿이 균일하게 녹아 섞이면 24℃ 내지 26℃ 정도의 온도가 될 때까지 골고루 섞어주는 단계 상기 초콜릿의 60 중량% 내지 70 중량%를 대리석 판 위에 쏟아 실리콘 주걱으로 2회 내지 3회 정도 얇게 펴주고, 상기 초콜릿의 표면온도가 27℃ 내지 28℃가 되면 나머지 30 중량% 내지 40 중량%의 상기 초콜릿이 든 상기 용기에 담아 섞어 29℃ 내지 32℃정도로 만들고 온도가 내려가지 않도록 템퍼링(tempering) 하는 단계 상기 템퍼링 된 상기 초콜릿을 전통주 형상의 성형틀에 골고루 채워주고,
