The present invention relates to a Schisandra chinensis fruit chocolate and a production method thereof. More specifically, provided is a Schisandra chinensis fruit chocolate having improved inherent flavor and aroma of Schisandra chinensis fruit without off-flavors and foul smells. To this end, the method comprises the following steps: producing a Schisandra chinensis fruit mixture obtained by mixing Schisandra chinensis fruit powder and a solvent together producing a dissolved cacao mixture, by producing a cacao mixture obtained by mixing cacao powder, cacao butter, fat and oil, sugar, whole milk powder, lactose, lecithin and then heating the same thereafter and inserting 2-8 parts by weight of the Schisandra chinensis fruit mixture into a mold with respect to 100 parts by weight of the dissolved cacao mixture and then cooling the same.COPYRIGHT KIPO 2016오미자 초콜릿 및 그것의 제조방법에 관한 것으로, 오미자 분말과 용매를 혼합하여 오미자 혼합물을 제조하고, 카카오분말, 카카오버터, 유지, 설탕, 전지분유, 유당, 레시틴을 혼합하여 카카오 혼합물을 제조하고 가열함으로써 융해된 카카오 혼합물을 제조하며, 융해된 카카오 혼합물 100 중량부에 대해 오미자 혼합물을 2 ~ 8 중량부의 비율로 몰드에 주입하여 냉각함으로써 이미, 이취가 없으며 오미자 특유의 맛과 향이 향상된 오미자 초콜릿을 제공한다.
