A method for preparing walnut chocolate according to the present invention comprises: a raw material preparing step of preparing materials for preparing walnut chocolate a dissolving step of dissolving cocoa butter, cocoa mass, and vegetable fat and oils in a dissolving tank of 60-80°C before each of the raw materials is mixed a mixing step of mixing a walnut paste (powder) with powdered raw materials of fat and oils, milk sugar, and whole milk powder in a mixer a refining step of finely pulverizing the walnut paste (powder) and raw materials, which are mixed in the mixing step, by using a multi-staged roller or mill a conching step of stirring powder chocolate mass, which is pulverized in the refining step, continuously with an emulsifier in a conching device a tempering step of making the full cocoa butter (fat and oil) into &beta-type crystals through cooling and ripening steps in sequence after producing seeds (&beta-type crystals) by modulating the temperature beforehand so that the cocoa butter and vegetable oil are stably hardened a molding step of filling the tempered chocolate in shells and cores simultaneously by means of walnut-shaped molds and removing air bubbles from the walnut chocolate by means of a vibrator a cooling step of cooling the chocolate filled in the walnut-shaped molds for 20-40 minutes in a cooling tunnel having an internal temperature of 5-10°C and a ripening step of stabilizing the chocolate by ripening the chocolate in a ripening room for 7-10 days after the cooling step.COPYRIGHT KIPO 2014[Reference numerals] (S100) Raw material preparing step (S1000) Produce walnut chocolate (S200) Dissolving step (S300) Mixing step (S400) Refining step (S500) Conching step (S600) Tempering step (S700) Molding step (S800) Cooling step (S900) Ripening step본 발명에 따른 호두초콜릿의 제조방법은, 호두초콜릿을 제조하기 위한 재료를 준비하는 원료 준비 공정 코코아버터, 코코아매스, 식물성유지류들을 각 원료들이 혼합하기 전에 60℃ 내지 80℃의 용해탱크에서 용해하는 용해 공정 호두 페이스트(분말)와 유지류, 유당, 전지분유들의 분말 원료들을 배합 장치 내에서 혼합하는 믹싱 공정 상기 믹싱 공정에서
