FIELD: food industry.SUBSTANCE: invention relates to the confectionary branch of food industry. The method envisages preparation of a mixture of sugar powder, grated cocoa, dry whole milk, dry cream and dry defatted milk. Then one adds into the mixture cocoa butter in an amount of 35-40 wt % of the amount as per the recipe. Then one proceeds with milling the produced mass with the help of a five-roller mill for 5-30 mm sized particles to account for at least 96%( weight) of the total solid phase granulometric composition. Then conching is performed in a single-shaft conching machine in three stages. The single-shaft conching machine represents a cylindrical vessel with a kneading tool that has a surface unevenly curved within three planes and creating a wedge-shaped clearance by the vessel wall which ensures simultaneous stirring, shifting and ventilation of the mass in the process of conching. During preparation of chocolate mass in the conching machine, at the first stag one introduces into the mass liquid soya lecithin with liquefying capacity no less than 6.0% in an amount of 33.3 wt % of the quantity as per the recipe one proceeds with kneading for 6 hours at a temperature of 45-50°C, the shaft rotating clockwise at a rate of 1300 rpm at the second stage one introduces into the mass the remaining quantity of liquid soya lecithin, performs dilution with the remaining cocoa butter and proceeds with kneading for 2 hours at a temperature of 62-68°C, the shaft rotating counterclockwise at a rate of 1500 rpm at the third stage the mass is kneaded for 2 hours at a temperature of 45-50°C, the shaft rotating clockwise at a rate of 1200 rpm. The components are taken in the corresponding quantity (weight parts): sugar powder - 420-440 grated cocoa - 130-150 cocoa butter- 167-195 whole dry milk - 90-120 defatted dry milk - 40-60 dry cream - 80-100 liquid soya lecithin - 3-5.EFFECT: invention allows to produce milk chocolate mass possessing the optimal sensory properties, t
