There is a demand for a chocolate-impregnated confectionery product, which has a light eating texture (crispy eating texture) intrinsic to a confectionery base thereof as well as mild taste (chocolate taste). The chocolate-impregnated confectionery product includes a puffed cereal (2) as a hollow base food and chocolate (3) infiltrated in the puffed cereal (2). The weight percentage W0 of the chocolate (3) based on the overall weight is 70 to 80 wt%. The hollow percentage (S0), which is the ratio of the area (S2) of a cavity (4) to the area (S1) of the entire section taken by cutting a center portion of the hollow base food, is 7 to 30 %. The chocolate-impregnated confectionery product (1) has a light eating texture (crispy eating texture) as well as mild taste (chocolate taste).
