1. A method for producing a confectionery product, comprising the step of mixing a structured liquid containing a thermodynamically stable mixture of water, a surfactant, an auxiliary surfactant and an anhydrous component in a confectionery mass. The method according to claim 1, characterized in that the confectionery product is a product based on cocoa, in particular, a chocolate or chocolate-like product. The method according to claim 1 or 2, characterized in that the surfactant is selected from fatty acids, fatty acid esters of glycerol, monoglycerides, diglycerides, polyoxyethylene sorbitan esters, propylene glycol monoesters or diesters, phospholipids, lecithins, such as enriched, fractionated enzyme lecithins, enzyme-modified sunflower lecithin, hydrolyzed, hydroxylated lecithins, sugar esters, sugar esters, sucrose esters, polyglycerol esters, PHR complex sorbitan esters, polysorbates and mixtures thereof. 4. The method according to claim 1 or 2, characterized in that the auxiliary surfactant is selected from n-butyl lactate and other short chain carboxylic esters containing from 1 to 8 carbon atoms. The method according to claim 1 or 2, characterized in that the anhydrous component is selected from the group consisting of substitutes for cocoa butter, substitutes for cocoa butter, equivalents of cocoa butter, cocoa butter, milk fat and its fractions, confectionery fat or vegetable fat. The method according to claim 1 or 2, characterized in that the aqueous phase contains sugar, sugar alcohol, polyol or any other substitutions1. Способ получения кондитерского изделия, включающий стадию подмешивания структурированной жидкости, содержащей термодинамически стабильную смесь воды, поверхностно-активного вещества, вспомогательного поверхностно-активного вещества и безводного компонента, в кондитерскую массу.2. Способ по п.1, отличающийся тем, что кондитерское изделие является изделием на основании какао, в частности, шоколадным или шоколадоподобным изделием.3. Спос
