PURPOSE: A production method of cacao taffy is provided to produce the cacao taffy containing theobromine, caffeine, stearic acid, oleic acid, palmitic acid, protein, and other components. CONSTITUTION: A production method of cacao taffy comprises the following steps: washing grains before soaking, and removing moisture steaming the grains without the moisture mixing 100 parts by weight of steamed grains, 50-200 parts by weight of water, and 0.02-15 parts by weight of malt water which contains malt and water in a weight ratio of 1:1-5, and saccharifying the mixture at 35-45°C for 8-15 hours filtering the saccharified product, and heat-concentrating the filtrate for 5-10 hours adding freeze-dried cacao powder to the concentrated saccharified product, and heat-concentrating the mixture for 10-30 minutes to obtain black taffy and cooling the black taffy at 40-45°C, and repeatedly extending and combining the black taffy before cutting the black taffy to obtain noodle shaped taffy. [Reference numerals] (AA) (First process) Step of washing grains before soaking, and removing moisture (BB) (Second process) Step of steaming the grains without the moisture (CC) (Third process) Step of mixing 100 parts by weight of the steamed grains, 50-200 parts by weight of water, and 0.02-15 parts by weight of malt water which contains malt and water mixed in a weight ratio of 1:1-5, and saccharifying the mixture at 35-45°C for 8-15 hours (DD) (Fourth process) Step of filtering the saccharified product, and heat-concentrating the filtrate for 5-10 hours (EE) (Fifth process) Step of adding freeze-dried cacao powder to the concentrated saccharified product, and heat-concentrating the mixture for 10-30 minutes to obtain black taffy (FF) (Sixth process) Step of cooling the black taffy containing the cacao powder at 40-45°C, and repeatedly extending and combining the black taffy before cutting the black taffy to obtain noodle shaped cacao taffy본 발명은 카카오엿의 제조방법 및 상기 방법으로 제조된 카카오엿에 관
