Provided are a Makgeolli (raw rice wine) ganache composition capable of maintaining the flavor of Makgeolli for a long period of time, preventing Makgeolli from being discolored, and allowing consumers to easily take both the pharmaceutical ingredient of Makeolli and the physiologically active ingredient of chocolate and a manufacturing method of the Makgeolli ganache composition. According to an embodiment of the present invention, the manufacturing method of the Makgeolli ganache composition comprises the steps of putting chocolate into a container and melting the same while maintaining a temperature of about 40-45°C uniformly stirring the chocolate until the temperature of the chocolate becomes about 24-26°C, when the chocolate is uniformly molten putting the chocolate into a container, stirring the same to have a temperature of about 29-32°C, and tempering the same so that the temperature does not fall uniformly filling a mold in a shape of a Korean alcoholic beverage bottle with the tempered chocolate and hardening the same in a refrigerator at room temperature to make a chocolate shell putting fresh cream into a container, boiling the same so that bubbles are formed, and cooling the same in the room temperature range of 17-18°C for about 3-4 minutes mixing the cooled cream, white chocolate, and a Makgeolli powder processed into a powder form by freeze drying in the ratio of 10:5:1(±0.5) to make Makgeolli ganache and putting the Makgeolli ganache into a pastry bag when the Makgeolli ganache is prepared, filling the prepared chocolate shell in a shape of a Korean alcoholic beverage bottle with the Makgeolli ganache up to 70%, covering the Makgeolli ganache with the tempered chocolate when the surface of the Makgeolli ganache is slightly hardened, stably hardening the tempered chocolate, and decorating the hardened chocolate with edible gold.COPYRIGHT KIPO 2015본 발명의 일실시예에 따른 막걸리 가나슈 조성물 및 그의 제조방법은, 초콜릿을 용기에 넣어 40℃ 내지 45℃ 정도의 온도를 유지하며 녹이는 단계 상기 초
