The invention relates to a method for producing a chocolate mass suitable for producing reduced-calorie chocolate food products. The method includes the following steps. A cocoa butter emulsion is prepared. Separately, a cocoa liquor/erythritol crumb is prepared. The crumb is then added to cocoa liquor or cocoa butter, and dietary fibre, to prepare a chocolate composition intended to produce dark chocolate or milk chocolate final products, depending on additional ingredients. The chocolate composition is mixed with the emulsion to produce a chocolate mass suitable for molding, forming, or other processing into final products. The process provides improvement in organoleptic indicators, such the intensity of the chocolate flavour, absence of off-flavours and aftertaste, natural sweetness and chocolate texture, with reduced energy value or calorie count, and also improvement in such physical properties as viscosity, yield stress, contraction degree upon crystallization, and hardness of a final product.
